|Sub-district||Côte de Beaune|
Less showy on the nose than the Poruzots, this has sort of linen toughness and tension and a lovely purity and balance. Tight weave and shapely. L&S (Jan 2014)
Currently out of stock in our warehouse.
Alternatively 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|
Or, check the related products below for different vintages or wines of a similar style. You can also send an email to: firstname.lastname@example.org.
Healthy bright yellow. Stone fruits, spices, white flowers and a leesy, Champagne-like suggestion of baked bread. Very ripe, layered and rich, but with enticing spicy lift keeping the wine from coming off as heavy. An impression of alcohol gives the finish a touch of sweetness. Probably for drinking before the 2013 version. Rating: 94 Stephen Tanzer's International Wine Cellar (Sep 2014)
The 2012 Meursault Les Genevrières is wonderfully vivid and alive in the glass. Clean, vibrant layers of graphite-infused minerality support the vivid flavors in this beautifully chiseled, vibrant Genevrières. The 2012 captures both the richness of the vintage and the personality of this site. Naturally, there is a bit more volume in the glass than normal, but that just makes the wine approachable younger. 2015+ Rating: 93-95 Antonio Galloni, www.vinous.com (Jan 2014)
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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