2011 1er Cru Chevrets Domaine Henri Boillot
|Sub-district||Côte de Beaune|
Chevrets is an 'island' in Les Caillerets, with gravelly red soil. Dark, damson and dry black character, still with an undertow of tannin and salinity. Velvet, but the tannins are elegant and silky, just pulling out the finish. 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.
(from 25+ year old vines). A deft touch of wood sets off the notably ripe mix of cassis and various dark berries that elegantly introduces the cool, pure and energetic flavors that seemed fashioned from nothing but silk and satin, all wrapped in a delicate, refined and beautifully balanced finish. This is a classic Chevret of matchless finesse. 2018+ Rating: 91 Allen Meadows, www.Burghound.com (Apr 2013)
Bright red-ruby. Rather brooding aromas of cassis, blackberry, smoke and licorice are pure and discreet. Surprisingly rich on entry, then lush and seamless in the middle, but with very good acidity framing and lifting the black fruit and game flavors. The powerful, rising finish features building tannins and a distinct thick-skinned character. The old vines in Boillot's parcel were strongly affected by millerandage, which largely explains this wine's extra measure of texture and concentration. Boillot noted that his 2011s generally have 3.8 to 4 grams per liter of acidity following the malos, which is quite healthy for the vintage Rating: 91-93 Stephen Tanzer's International Wine Cellar (Feb 2013)
Rating: 17+ Matthew Jukes www.matthewjukes.com (Jan 2013)
Unusually deep crimson. Very concentrated – unusually so for a 2011. But the fruit is fresh and has some energy. Bone dry – no wallowing in gentle sweet fruit here – but it may well have more longevity than most 2011 Volnays. Ambitious certainly! 2017-2025 Rating: 16+ Jancis Robinson MW OBE - www.JancisRobinson.com (Jan 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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