2011 1er Cru Caillerets Domaine Henri Boillot
|Sub-district||Côte de Beaune|
The soil on les Caillerets is much harder rock. There is a strict, firm and directed character to the fruit. A well-pressed starched fresh linen texture, with fruit that is almost painfully lively and juicy. Still balanced, taut and fresh. 'Silex' (flint), remarks Henri. Very straight and long. L&S (Dec 2012)
*Case price discount: Mix any 12 bottles (or 9l equivalent) of wine or 6 bottles of Champagne, Spirits or Fortified to get the 'case price' for each bottle.
In contrast to the jovial expressiveness of the prior wines this is much more reserved with its ripe yet cool aromas of dark berry fruit liqueur, spice and wet stone. The silky and equally cool and restrained middle weight flavors offer outstanding definition on the rich, energetic and hugely long saline-infused finish. This is one seriously impressive Caillerets but note well that it’s built to age. 2023+ Rating: 94 Allen Meadows, www.Burghound.com(Apr 2013)
Bright, dark red. Ripe, deep, multifaceted nose offers black cherry, raspberry, licorice, earth, gunflint and smoky minerality. Much denser than the Chevrets, showing terrific concentration and balance to its dark fruit, mineral and spice flavors. Finishes spicy, chewy and very long, with serious fine-grained tannins and sexy hints of pepper and herbs. Really perfectly integrated acidity here. This was a knockout from barrel a year ago and has been bottled with its tightly coiled spring intact. Rating: 93(+?) Stephen Tanzer's International Wine Cellar(Feb 2013)
Domaine Henri Boillot
A domaine which dates to 1885, but which began properly in the early years of the 20th century under the current Henri's grandfather (also Henri). His son, Jean, was the one who really developed it. Henri arrived in 1975 and worked his way up, becoming the winemaker. In 2000 he began the building of the new winery at the bottom of Meursault, and he then bought out his brother and sister to keep the domaine as one, renaming it from 'Domaine Jean Boillot' to 'Domaine Henri Boillot' to avoid confusion with his brother Jean-Marc's domaine.
After six years working alongside his father, Guillaume is the 'chef de culture', i.e. heads up the vineyard team, and has been entirely responsible for the vinification of the reds since 2012. Henri continues to make the whites which he likes to be 'straight, taut, precise, pure and elegant'. Guillaume's input has resulted in red wines that have gained in definition and energy, without losing the luxurious velvety richness and fruit depth that they have always had.
The Domaine totals around 14 hectares, with roughly equal surfaces of red and white, and of which just under 4ha is the Monopole vineyard of Clos de la Mouchère, a walled enclave within the premier Cru Puligny Perrières. The 2017 vintage saw the arrival of two new parcels of Grand Cru red, in Échezeaux and Latricières Chambertin
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