2015 Domaine Henri Boillot
|Sub-district||Côte de Beaune|
Tasted after the two Meursault premiers crus, this shows a little greener in colour, and the nose is round and fleshy, very pure. This has the soft fat supple feel of the vintage along with a mineral brightness: Lovely, and super length. Drinking range: 2017 - 2022 L&S (Nov 2016)
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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. Rating: 93 Stephen Tanzer, www.vinousmedia.com (Sep 2017)
Smoky broad-ranging aromas are composed primarily of various white orchard fruit, acacia blossom, citrus rind, wood and a hint of exotic tea. There is an abundance of dry extract that imparts a sappy character to the concentrated, mineral-driven and wonderfully complex flavors that also display a hint of mandarin orange on the strikingly long finish that is Zen-like in its harmony. In a word, fantastic. *Don't miss! Outstanding. Rating: 95 Allen Meadows, www.Burghound.com (Jun 2017)
Rating: 17.5+ Matthew Jukes www.matthewjukes.com (Feb 2017)
Flinty and fragrant on the palate, with a beautifully integrated baked apple fruit. Tingles with acid on the finish. Super lively. Drinking range: 2018 - 2028 Rating: 17 Richard Hemming - 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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