2010 1er Cru Chevrets Domaine Henri Boillot
|Sub-district||Côte de Beaune|
Silky, full, good deep colour and wild fruit flavours. Complex and so fine-textured, a touch of wood-smoke and an intense, fine polished surface. Very harmonious and full as well as delicate and detailed. L&S (Dec 2011)
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The 2010 Volnay Les Chevrets emerges from the glass with a sweet, perfumed bouquet that melds into expressive dark fruit. This is a fairly immediate Volnay that should drink well with minimum cellaring despite its considerable energy and fleshiness. Floral notes add lift on the refined, chiseled finish. Rating: 90-92 Antonio Galloni, www.vinous.com (Nov 2013)
(from 25+ year old vines). This is perhaps the most elegant wine in the range with its plum, raspberry, cool red currant and agreeably spicy nose. The medium-bodied flavors possess a wonderfully silky and seductive mouth feel as the supporting tannins are exceptionally fine, all wrapped in a pure and lacy finish. This is very much cut from the cloth of classic Volnay as it is most decidedly a wine of finesse. In a word, gorgeous. 2018+ Rating: 92 Allen Meadows, www.Burghound.com (Apr 2012)
Deep ruby-red. Blackberry, violet and bitter chocolate on the nose. Silky on entry, then tighter on the palate than the village wine, showing less obvious sweetness in the early going. But in spite of the wine's very firm acidity, the tannins are fine and coat the mouth slowly and inexorably. Rating: 90 - 93 Stephen Tanzer's International Wine Cellar (Jan 2012)
Rating: 17.5 Matthew Jukes www.matthewjukes.com (Jan 2012)
Mid crimson. Intense and cleverly sculpted. Lots here in excellent balance. Dry finish. There’s a real beginning, middle and end to this wine. Bitter cherries. 2017-2025 Rating: 17 Jancis Robinson MW OBE - www.JancisRobinson.com (Jan 2012)
Domaine Henri Boillot
A top producer for red and white alike. Henri and his son Guillaume have now moved all the vinification and élevage out of Volnay entirely in order to have all the wine in one place (down on the plain in Meursault). Not so 'folklorique', but a better tool to reach even higher quality levels. After six years working alongside Henri, Guillaume has been entirely responsible for the vinification of the reds since 2013 - Henri's contribution is henceforth entirely on the whites, but one senses this is really Guillaume's show now. Guillaume's major input on the reds was to end the practice of autmatically de-stemming everything - there is now some use of whole bunches and the wines have gained in definition and energy as a result, without losing the luxurious velvety richness and fruit depth that they have always had.
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