2016 Domaine Henri Boillot
|Sub-district||Côte de Beaune|
Toasty nose loaded with vanilla and spice - plus cool lemon juice and a tad of pithiness. Palate is brighter, good feel. Levity tension. Good ripeness to the grapefruit and pears - but super line of acidity too. Nicely textured. 25% New Oak. L&S (Oct 2017)
*Case price: Mix any 12 bottles of wine or 6 bottles of Champagne, Spirits or Fortified to get the 'case price' for each bottle.
(from 1 ha of evenly mixed vines in Houlières, Charmes and Enseignères). Notes of mineral reduction, white flowers and an interesting Chablis-like hint of iodine can be found on the pretty nose. There is excellent volume to the decidedly ripe yet rich and fresh medium-bodied flavors that possess a lovely mouth feel that also characterizes the sappy and unusually complex finish in the context of what is typical for a villages level Puligny. Excellent. Drinking range: 2023 - Rating: 90 Allen Meadows, www.Burghound.com(Jun 2018)
Flint and matchstick aromas, vivid green fruit with fearsome concentration on the palate. Over-delivers for this combination of producer, appellation and vintage – but isn't cheap! Drinking range: 2018 - 2026 Rating: 17+ Richard Hemming MW - www.JancisRobinson.com(Jan 2018)
Bright yellow with green reflections. Slightly reduced aromas of peach, smoke and hazelnut. Smaller-scaled than the Meursault premier crus but also wonderfully pure and smooth, conveying an impression of mineral precision. Finishes with a slightly edgy menthol note and very good length. A very promising village wine. Rating: 88-91 Stephen Tanzer, www.vinousmedia.com(Sep 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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