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    12° C Clear sky
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    00:47 AM
  • Wine average?

    90.2 Tb
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    310
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    67
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History

Henri Boillot is the fifth generation winemaker of the Boillot family. His son Guillaume joined the domaine few years ago.  In 2005 Henri rejoined the estate, eventually buying out his brothers and sisters in. He quickly changed the name of the winery from Domaine Jean Boillot to Domaine Henri Boillot to eliminate confusion with his brother’s estate, Domaine Jean-Marc Boillot. However, Henri seems amused enough by this confusion that he has continued to market his negociant wines under the Maison Henri Boillot label, thus creating two lines of wines. The Domaine is now located in Meursault.

Today, Domaine Henri Boillot consists of 15 hectares split between white (including 3,92 hectares of Puligny Montrachet Clos de la Mouchère, which is a Monopole and a small enclave in Puligny “Les Perrières”, adjoining Puligny Clavoillon) and red (a number of 1er Crus in Savigny, Beaune, and Volnay). In the vineyard Henri Boillot uses “lutte raisonnée” meaning without using chemicals on the soil.

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Vineyards

The current range includes Meursault 1er Crus from the village's top vineyards, Charmes and Perrières - the latter sitting above the former on the southern flank of the famous southeast-facing slope, closest to Puligny-Montrachet. There is also a tiny quantity of Chevalier-Montrachet Grand Cru, from the vineyard just above Le Montrachet itself.

Generally speaking, the soil of the Côte de Beaune is limestone and clay. Top vineyards such as Meursault Les Perrières and Chevalier-Montrachet have a thin, stony, very pale limestone soil ideal for top quality white wine production.

All white wines: 100% Chardonnay

 

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Winemaking

White grapes are gently crushed to avoid bitterness, and the must is rapidly cooled to 8 degrees centigrade. Fermentation is done in 350-liter barrels (larger than the classic French barrique) to retain freshness and minerality. Malolactic fermentation complete, the wines are bottled after 18 months in barrel. Entirely hand harvested, red grapes must pass through two rounds on the sorting table to ensure that only perfect berries make the cut. After destemming, the must is cold soaked prior to fermentation. During a relatively long fermentation (up to 30 days), the skins are regularly punched down to extract maximum flavor and color. The Pinots are aged in barriques for 18 months and bottled unfined and unfiltered.

The wines of Maison Henri Boillot are produced in a cellar in Meursault while the domaine wines are made in Volnay.

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Inside information

Henri Boillot has inherited the prestigious Domaine Jean Boillot from his father, giving him 14 hectares of prime vineyard sites in Volnay and Puligny-Montrachet (see separate factsheet). But his desire to explore the potential of a wider range of terroirs has led him to create the Maison Henri Boillot. This is another example of the new phenomenon of 'super-négociants' - top winemakers who source small parcels of the best grapes, and use their expertise to create a range of truly special wines.

Boillot's sources remain a secret, but his close friendship with many of the Côte de Beaune's top growers give him access to grapes many winemakers can only dream of. These are vinified in the Domaine Jean Boillot cellars at Volnay, using state-of-the-art equipment and just the right amount of new oak. The result is beautifully-made wines, each one the definitive expression of that vineyard's unique personality.

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9 different wines with 15 vintages

People

  • The Wine Advocate

    “These wines showed vibrancy, excellent acidity, genuine vineyard character, and they tasted damn good too! …In every case, the Boillot wines served as excellent representatives of the fundamental character one has come to expect from these vineyards.”

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Wine Moments

Here you can see wine moments from tastingbook users.    or    to see wine moments from your world.

 Christer Byklum / Leading Scandinavian wine blogger, Wine Writer (Norway)  tasted  1 wines  from  Henri Boillot . In a tasting of  21 wines 

2015 Bouchard Montrachet / Pale lemon yellow. Apples, minerals, fruity. Minerals, vanilla, spices, detailed, transparent yet fuller nose. Fresh acidity, fresh, fruity, detailed, playful, rounded, fresh apples, spices, layered, stunning length, superb balance. 98p

1m 14d ago

 Clive Coates / MW, Wine Writer (France)  tasted  5 wines  from  Henri Boillot . In a tasting of  31 wines 

In Burgundy, 2010 prices rose, but not by much. Growers were already aware of the deficit in quantity when they announced their 2009 prices, so a gentle shading upwards (I speak in Euros), was the order of the day, except that the elastic between the village wines and the less fashionable premiers crus on the one hand, and the grands crus and top village premiers crus on the other, continues to widen. You will pay increasingly higher prices for Richebourg, Puligny-Montrachet, Les Folatières and Vosne-Romanée, Les Beaumonts, while Savigny-Lès-Beaune, premier cru and Paul Jacqueson's Rully, La Pucelles remain a bargain.

4m 15d ago

 Clive Coates / MW, Wine Writer (France)  tasted  2 wines  from  Henri Boillot . In a tasting of  26 wines 

For 2010 Burgundy vintage prices rose, but not by much. Growers were already aware of the deficit in quantity when they announced their 2009 prices, so a gentle shading upwards (I speak in Euros), was the order of the day, except that the elastic between the village wines and the less fashionable premiers crus on the one hand, and the grands crus and top village premiers crus on the other, continues to widen. You will pay increasingly higher prices for Richebourg, Puligny-Montrachet, Les Folatières and Vosne-Romanée, Les Beaumonts, while Savigny-Lès-Beaune, premier cru and Paul Jacqueson's Rully, La Pucelles remain a bargain.

5m 4d ago

 Juha Jormanainen, Wine Writer (Finland)  tasted  1 wines  from  Henri Boillot . In a tasting of  2 wines 

DOMAINE DE LA ROMANÉE-CONTI, GRANDS ÉCHÉZEAUX 2007 / Nice intense ruby color with orange rim. After one hours decanting broad nose with red berries like wild strawberry, arctic bramble and raspberry. But the story continues. After two hours some aromas of cooked vegetables and some hay. After three hours even broader nose with dark berries and wild mushrooms and moss, just fascinating.


On palate at first a little bit straw but balance was just perfect. After three hours absolutely beautiful wine with perfect balance and silky and multidimensional taste. I have no words to tell all the dimensions. Very long aftertaste. With black grouse casserole just perfection, 100 points to food and wine combination.


Lovely wine which is enjoyable just now but will develop at last twenty years. The best thing was that the bottle costed only 415 euros in very, very high class restaurant in Finland. The chef had hunted the black grouse himself – what a service!  95 points.


 

5m 14d ago

 Juha Jormanainen, Wine Writer (Finland)  tasted  1 wines  from  Henri Boillot . In a tasting of  7 wines 

Graham Vintage Port 1963 / Clear but not very intensive red color, broad nose with aromas of red berries, strawberry and arctic bramble. On palate strong but still gentle, elegant wine with loads of berries, chocolate and plum – very, very, very long and lovely aftertaste. This is my favorite port for Christmas, if I don’t have Quinta 63 Nacional. If you have opportunity to buy a bottle under 300 euros, don’t think a second. Beautiful women just love this wine… Points 96.

8m 25d ago

 Pekka Nuikki / Founder of the Fine Wine Magazines, Pro (Finland)  tasted  1 wines  from  Henri Boillot . In a tasting of  60 wines 

““The first day of the 100-tasting of 1940's is behind - best wines so far are Cheval 1947, Lafleur 1947, Mouton 1945, Evangile 1947 and Niepoort vintage port 1947. Tomorrow we will taste another 60 wines:)””

2y 11m ago

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