|Sub-district||Côte de Beaune|
Bright, ripe, floral Pinot nose. An appetising, gourmand, toasty purity. Lovely and will drink from 2015. Drinking range: 2014 - 2018 L&S (Oct 2013)
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.
(20% of the blend is from Santenay and Beaune 1ers, 70% is from Volnay villages level vineyards and the remaining 10% is from a Bourgogne vineyard situated in Volnay). A ripe nose of red and dark currant aromas is liberally laced with earth nuances that continue onto the very rich and delicious flavors. There is a lovely mouth feel thanks to the relatively fine-grained tannins and overall this is attractive if not particularly complex. For early enjoyment. 2015+ Rating: 86 Allen Meadows, www.Burghound.com (Apr 2014)
Red stone fruits, raspberries, flowers and anise all take shape in the 2012 Bourgogne. Racy and expressive to the core, the 2012 captures the fleshy, racy personality of the year in an accessible style that is ideal for drinking over the near term. 2013-2022 Rating: 88-89 Antonio Galloni, www.vinous.com (Jan 2014)
Vibrant cherries and lively fruit with lifted strawberry and floral notes on the mid palate. Enjoy young. Tasted in: Burgundy, France. Rating: 84/100 Jeannie Cho Lee MW, Decanter (Nov 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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