|Sub-district||Côte de Beaune|
Henri has bought the old Domaine Clerget, from which this parcel comes. Dark colour, and deep dark cassis style fruit. Surprising, Gevrey-like cassis flavours to the fruit. Mineral dryness and fine tension draw out the finish. L&S (Dec 2011)
Currently out of stock in our warehouse.
We may well have some bottles in one of our shops - why not give one of them a call?
|Chelsea||020 7244 0522|
|Kensington||020 7221 1982|
|Barnes||020 8878 8643|
|Chiswick||020 8995 7355|
Alternatively, check the related products below for different vintages or wines of a similar style, or send an email to: firstname.lastname@example.org.
The 2010 Volnay Les Santenots is the most refined and impeccable of these 2010 Volnays from Henri Boillot. Ripe, silky tannins buffer the fruit in this sumptuous, impeccably refined Volnay. Floral notes wrap around the deep, persistent finish. Rating: 91-93 Antonio Galloni, www.vinous.com (Nov 2013)
Bright ruby-red. Knockout nose combines dark fruits, minerals, bitter chocolate and underbrush. Offers superb density and thickness without excess weight, with the wine's substantial baby fat given shape by building minerality. Intense black fruit flavors stain the palate on the very long, strong finish, which features noble, fine-grained tannins. Rating: 93 - 95 Stephen Tanzer's International Wine Cellar (Jan 2012)
Rating: 17 Matthew Jukes www.matthewjukes.com (Jan 2012)
Intense fruit. Refined tannins. All potential rather than reality. Smooth, fruity bitter cherries again. Exciting balance and tension but quite enough depth of fruit. 2017-2027 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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