|Sub-district||Côte de Beaune|
Ripe and almost lush. Love the broad rich depth - a spicy complexity, aided by oak, no doubt, but mostly from the fruit. Pure, savoury, mouthwatering, concentrated and very long. Extremely impressive. Drinking range: 2018 - L&S (Nov 2015)
Currently out of stock in our warehouse.
Alternatively we may well have some bottles in one of our shops - why not give one of them a call?
|Chelsea||020 7244 0522|
|Kensington||020 7221 1982|
|Barnes||020 8878 8643|
|Chiswick||020 8995 7355|
Or, check the related products below for different vintages or wines of a similar style. You can also send an email to: firstname.lastname@example.org.
Bright, pale lemon-yellow. Very sexy aromas and flavors of lemon oil, white flowers, hazelnut and nutty oak: an essence of white Burgundy. Densely packed and precise, offering terrific cut and precision but also noteworthy pliancy of texture. Wonderfully balanced and long. This wine is always the ripest and highest in acidity, notes Boillot, who picked this estate fruit with 13% potential alcohol. The pH here is a very low 3.05 and the acidity is 5 grams per liter. Rating: 92-95 Stephen Tanzer, www.vinousmedia.com (Sep 2015)
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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