2010 1er Cru Fremiets Domaine Henri Boillot
|Sub-district||Côte de Beaune|
Still a touch gassy when I tasted, which will have hardened it a little, but a very dark colour and a powerful dense wine with quite serious tannic grip. Very impressive. L&S (Dec 2011)
*Case price: Mix any 12 bottles of wine or 6 bottles of Champagne, Spirits or Fortified to get the 'case price' for each bottle.
The 2010 Volnay Les Fremiets is impressive for its sheer richness and concentration. Dark cherries, cola, mocha, licorice and tar literally explode from the glass in this full-bodied, opulent Burgundy. Even with its super-ripe, almost extreme expression of fruit, there is more than enough minerality to provide balance. The Fremiets is not for the faint of heart, but it is a beautiful wine in its own way. Rating: 90-92 Antonio Galloni, www.vinous.com(Nov 2013)
This was noticeably reduced and I strongly advise decanting it if you’re going to try an example young. By contrast there is good vivacity to the detailed and pure middle weight flavors that are shaped by extremely fine tannins that are notably more structured than the villages. At present, the flavor profile is quite compact and firm and this will require at least 10 years to be at its best and 12 would not surprise me. 2020+ Rating: 91 Allen Meadows, www.Burghound.com(Apr 2012)
Full red-ruby. Wild black raspberry, mocha, earth, leather and menthol on the nose, with a note of minerality emerging with air. Tightly wound and rather inexpressive today, but already showing excellent calcaire punch to its saline soil tones. The vibrant back end features serious tannins that saturate the mouth and reach the front teeth. Fremiets was the first vineyard Boillot harvested in 2010 and this wine will almost certainly need seven or eight years of bottle aging to deliver on its potential. Rating: 92 - 94 Stephen Tanzer's International Wine Cellar(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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