2015 1er Cru Clos de la Mouchère Domaine Henri Boillot
|Sub-district||Côte de Beaune|
|Vineyard||Clos de la Mouchère|
Greener colour than the Pucelles tasted before. Fresh and positive, a tiny point of sweetness giving way to intense mineral drive. Quite dense, quite closed, slightly saline - a lovely balance. Really nice progression through the palate and lovely length. Drinking range: 2019 - 2025 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 medium yellow. Knockout nose combines soft citrus and yellow stone fruits, flowers and pungent minerality. Big, smooth, mouthfilling wine, with its uncanny volume given shape and lift by pronounced minerality. Finishes extremely long and tactile but not at all dry, leaving behind a tannic impression and palate-staining apricot and yellow peach fruit. Boillot routinely chills his grapes but in 2015 most of his wines started to ferment very quickly. He added that he brought in a good percentage of his Chardonnay between August 25 and 27, just before the brutally hot weekend at the end of the month, then picked his Pinot Noir in September. Drinking range: 2021 - 2029 Rating: 93 Stephen Tanzer, www.vinousmedia.com (Sep 2017)
Rating: 17.5+ Matthew Jukes www.matthewjukes.com (Feb 2017)
Mouth-filling fruit - really juicy and distinct. Simply tremendous - gets all the savoury mineral flair of Puligny with great fruit clarity. Drinking range: 2017 - 2024 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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