2013 1er Cru Chevrets Domaine Henri Boillot
|Sub-district||Côte de Beaune|
Nose quite compact with black cherry, palate supple, then with fine tannins building - good weight and concentration. Tannic finale, but this is all in harmony, and it is very long. Drinking range: 2018 - L&S (Nov 2014)
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(from 25+ year old vines). An airy, fresh and distinctly cool nose displays an elegant mélange of dark cherry, essence of raspberry and plum along with hints of spice, floral and tea. The mouth feel of the silky and refined middle weight flavors is notably finer and I very much like the vibrancy that continues onto the balanced and lingering finish. The overall impression of refinement is enhanced by the notably fine grain of the tannins and this is really lovely, indeed it’s very Volnay. 2020+ Rating: 91 Allen Meadows, www.Burghound.com (Apr 2015)
Solid and at this stage a bit chunky. But it should age well and the fruit seems relatively ripe. Drinking range: 2020 - 2028 Rating: 16.5+ Jancis Robinson MW OBE - www.JancisRobinson.com (Jan 2015)
Rating: 92 Tim Atkin MW, www.timatkin.com (Jan 2015)
The 2013 Volnay 1er Cru les Chevrets errs more toward red fruit than black fruit, unlike Henri Boillot’s other premier cru. The palate is medium-bodied with sappy red berry fruit, touches of mocha and leather emerging toward the finish where the new oak is conspicuous at the moment. Give this a couple of years in bottle. It just feels a little conservative compared to others at present. Drinking range: 2017 - 2027 Rating: 88-90 Neal Martin, www.robertparker.com (Dec 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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