2013 1er Cru Fremiets Domaine Henri Boillot
|Sub-district||Côte de Beaune|
Sweet, sunny fruit here, with a lively expression; this is very well done with a tangy juicy finish. Drinking range: 2017 - L&S (Nov 2014)
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Here too there are discreet floral nuances to the pretty red and dark currant scents that are liberally laced with earth and sandalwood nuances. There is a bit more volume to the medium-bodied flavors that retain a lovely sense of detail on the energetic, dusty and mildly austere finish though in this case there is just a hint of dryness that detracts slightly from the overall sense of balance and harmony. 2020+ Rating: 88 Allen Meadows, www.Burghound.com (Apr 2015)
Blueish crimson. Really sweet and flattering on the nose. Luscious fruit on the mid palate. Very charming and user-friendly. Though not cheap! The charm is front-loaded. There’s the merest hint of green on the finish. Drinking range: 2019 - 2027 Rating: 16.5 Jancis Robinson MW OBE - www.JancisRobinson.com (Jan 2015)
Bright, dark red. Reticent, rather wild aromas of dark cherry and underbrush. Energetic but backward; much tighter today than the village wine and more dominated by its structure. The wild quality carries through on the palate. Best today on the back end, where fine-grained tannins spread out to saturate the palate. Drinking range: 2020 - 2028 Rating: 90-92 Stephen Tanzer, www.vinousmedia.com (Jan 2015)
Rating: 92 Tim Atkin MW, www.timatkin.com (Jan 2015)
The 2013 Volnay 1er Cru Fremiets comes from a single parcel of vines. The nose is well defined, dominated by the new oak at the moment, but there is sufficient fruit underneath. The palate is medium-bodied with chewy tannins, quite dense at the moment with a touch of bell pepper on the masculine finish. Fine - if just a bit predictable. Drinking range: 2018 - 2028 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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