2011 1er Cru Santenots Domaine Henri Boillot
|Sub-district||Côte de Beaune|
Fuller and velvetier yet. Much more 'vinous' and less mineral. Round and mouthfilling while still having the pull and strictness of the others. A 'vin gourmand', the tannins are here but subsumed in the weight of richness. 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.
Here too the oak regimen is more than simply evident though it stops short of dominating the black cherry, spiced plum, violet and earth suffused nose. The flavor profile is slightly finer than that of the more muscular Champans with excellent definition and verve if not quite the same mid-palate concentration. There is stunningly good length and faultless balance and overall, this is a combination of finesse, focused power and excellent complexity. As is the case with the Champans the underlying material is such that this should have no problem absorbing the wood. 2021+ Rating: 93 Allen Meadows, www.Burghound.com (Apr 2013)
Deep red-ruby. Black raspberry, dark chocolate, game and a wild hint of leather on the nose, with a floral element emerging with air. Sweet, rich, broad and deep, boasting a velour-like, utterly mouthfilling texture that's rare for the vintage. Excellent acidity gives this firmly tannic, very long wine terrific energy and lift. Very strong Santenots. Rating: 92-94 Stephen Tanzer's International Wine Cellar (Feb 2013)
Deepish bright crimson. Quite concentrated on the nose. Polished and sophisticated. Lots of fruit packed in here. Almost too brutal but I'm giving it the benefit of the doubt. 2017-2027 Rating: 16.5+ 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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