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: Mix any 12 bottles 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 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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