2013 1er Cru Genevrières Domaine Henri Boillot
|Sub-district||Côte de Beaune|
Tasted blind at the annual “Burgfest” tasting in Bouilland. The 2013 Meursault 1er Cru Genevrières from Henri Boillot took time to unfold in the glass, but eventually reveals attractive lime flower, cold granite and yellow flower scents, later accompanied by acacia honey. The palate is well balanced with crisp acidity. There is just the right amount of bitter lemon here that imparts tension from start to finish, leading to a composed finish with a salinity that begs another sip. Quite simply, a delicious Meursault. Drinking range: 2016 - 2030 Rating: 92-92 Neal Martin, www.robertparker.com (May 2016)
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Medium straw-yellow. Aromas of orange oil and hazelnut, plus a musky note of porcini. Fat and plush on entry, then still a bit tight in the middle palate, showing a flavor of apricot. Finishes broad and perhaps deceptively open-knit, without quite the energy of the 2014 version. Drinking range: 2018 - 2025 Rating: 91 Stephen Tanzer, www.vinousmedia.com (Sep 2015)
Mild reduction can’t completely hide the slightly exotic and strikingly elegant aromas of spiced tea, lemon-lime, white peach, pear and acacia blossom aromas. There is first-rated detail to the ultra-intense and cuts-like-a-knife medium weight flavors that exude plenty of minerality on the bone dry, complex and wonderfully persistent finish. This beauty of a Genevrières is impressive in every respect and should amply reward mid-term cellaring. 2021+ Rating: 93 Allen Meadows, www.Burghound.com (Jun 2015)
Pale yellow. Pure aromas of soft citrus and stone fruits, hazelnut and spices. A step up in concentration and vivacity from the Charmes, without quite the breadth of that wine but with better focus. Sexy stone fruit and spice flavors are energized and given precision by saline minerality. Classy juice. Finishes long and perfumed. Rating: 91-93 Stephen Tanzer's International Wine Cellar (Sep 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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