2013 1er Cru Poruzots Domaine Henri Boillot
|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)
*Case price: Mix any 12 bottles of wine or 6 bottles of Champagne, Spirits or Fortified to get the 'case price' for each bottle.
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 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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