|Sub-district||Côte de Beaune|
Spicy nose, classic broad Meursault with hints of honeyed hazelnuts, still taut and forceful. Very vibrant and long on the fresh acidity Drinking range: 2017 - 2022 L&S (Nov 2014)
Currently out of stock in our warehouse.
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|Chelsea||020 7244 0522|
|Kensington||020 7221 1982|
|Barnes||020 8878 8643|
|Chiswick||020 8995 7355|
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This is only slightly more complex aromatically than the straight Meursault with its nose of pear, various floral elements and gun flint hints. By contrast there is markedly more size, weight and power to the delicious, intense and mouth coating middle weight plus flavors that terminate in an impressively long finish that displays a hint of mandarin orange. This is not especially refined but I like both the balance and the style. 2020+ Rating: 91 Allen Meadows, www.Burghound.com(Jun 2015)
The 2013 Meursault les Poruzots sees 40% new wood. It has a precision and detail on the nose that handles the new oak in its stride, candied orange peel emerging with aeration. The palate is well balanced, with a keen line of acidity, harmonious, with hints of pralines developing toward the finish. This is a Meursault with a bit of nascent chutzpah. Drinking range: 2017 - 2027 Rating: 89-91 Neal Martin, www.robertparker.com(Dec 2014)
(around 50% new oak): Bright pale yellow. Ripe yellow fruits and almond on the slightly exotic nose. Fat, broad and full, with lovely fine-grained texture to the stone fruit and smoky oak flavors. Finishes dry, classic and long, with a lingering smoky quality. Rating: 89-91 Stephen Tanzer's International Wine Cellar(Sep 2014)
Domaine Henri Boillot
A domaine which dates to 1885, but which began properly in the early years of the 20th century under the current Henri's grandfather (also Henri). His son, Jean, was the one who really developed it. Henri arrived in 1975 and worked his way up, becoming the winemaker. In 2000 he began the building of the new winery at the bottom of Meursault, and he then bought out his brother and sister to keep the domaine as one, renaming it from 'Domaine Jean Boillot' to 'Domaine Henri Boillot' to avoid confusion with his brother Jean-Marc's domaine.
After six years working alongside his father, Guillaume is the 'chef de culture', i.e. heads up the vineyard team, and has been entirely responsible for the vinification of the reds since 2012. Henri continues to make the whites which he likes to be 'straight, taut, precise, pure and elegant'. Guillaume's input has resulted in red wines that have gained in definition and energy, without losing the luxurious velvety richness and fruit depth that they have always had.
The Domaine totals around 14 hectares, with roughly equal surfaces of red and white, and of which just under 4ha is the Monopole vineyard of Clos de la Mouchère, a walled enclave within the premier Cru Puligny Perrières. The 2017 vintage saw the arrival of two new parcels of Grand Cru red, in Échezeaux and Latricières Chambertin
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