2015 1er Cru Genevrières Domaine Henri Boillot
|Sub-district||Côte de Beaune|
Fatter than the Poruzots, a touch more generous in feel, more filled-out, the Genevrières just gets its act together earlier. Lovely length and balance. Drinking range: 2018 - 2022 L&S (Nov 2016)
*Case price: Mix any 12 bottles of wine or 6 bottles of Champagne, Spirits or Fortified to get the 'case price' for each bottle.
Full yellow. Sexy, ripe aromas of orange and hazelnut. Supple and ripe, conveying a captivating sweetness to its apricot and orange flavors. A firm spine of acidity and minerality makes this a bit tight for drinking today. This classic full, ripe Genevrières finishes tactile and very long--and much smoother than the village Meursault. Boillot noted that this wine is strong in dry extract owing to the thickness of the skins and pulpiness of the grapes. He added that, in contrast to the 2005 vintage, there was no hydric stress here in '15 due to the smaller number of bunches and grapes. Drinking range: 2020 - 2027 Rating: 92 Stephen Tanzer, www.vinousmedia.com(Sep 2017)
Rating: 17.5++ Matthew Jukes www.matthewjukes.com(Feb 2017)
Combines vivid green fruit with creamy texture and a touch of banana. Very savoury saline finish, and superb fruit definition. Long, dry finish that leaves an austere impression - lots of ageability. Drinking range: 2017 - 2027 Rating: 17.5 Richard Hemming MW - www.JancisRobinson.com(Jan 2017)
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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