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News

VINTAGE 2017 /  I love this vintage!

Winter is once again not dry and cold enough and this is slowly becoming the norm; temperatures need to be below freezing for days or weeks to purify the land and destroy parasites.

It has been over 10 years now that the land in Burgundy has not fully frozen.

So after a humid and mild January and February, March brings with it warmer temperatures and a light wind from the East – perfect for working on the land and planting new vines.

April was hot, allowing buds to break a month earlier than usual. April 20th saw some ice but much less than last year. This ice mostly affected areas prone to freezing, that is, the Burgundy Appellation.

May was very hot and dry.

June was scorching with temperatures as high as 38°C. Never before have I seen vines grow so quickly – 1.30 m in the space of 5 weeks, with flowering starting 4 days later.

Fortunately, July is a little less hot and brings with it some long-awaited rainfall.

August was very pleasant with good sunlight. Harvest began on August 27th for the Chardonnays and September 6th for the Pinot Noirs. Weather conditions for the harvest proved excellent.

White wines: the 2017 vintage is similarly energetic and acidic as the 2014 vintage. The wine is smooth and rich with a remarkable saline finish. Pink grapefruit and Menton lemon aromas dominate this fine vintage, with prominent overtones of white blossom, spice and mandarins, and not forgetting the perfect minerality that defines and characterises the great white wines of Burgundy.

Red wines: 2017 really encapsulates the red and black berry red wine aromas. Some crus have overtones of pepper and liquorice, with very ripe and prominent yet delicate tannins. Dark and deep hues.

The 2017 red wines are very sexy.

I end this presentation the same way that I started it:

I love this vintage!

 

VINTAGE 2016 / Once again 2016 began like earlier years: a nonexistent winter, no negative temperatures during the winter season.

Let's go back to October 2015. 'Why? In mid October there was a change in the weather which, unfortunately, had very important consequences. The vine leaves fell off very quickly due to negative temperatures, reminding us of an old Burgundian adage: "When vine leaves fall due to frost, they will grow again in frosty conditions".

After a mild and wet January and February, the month of March was very warm and dry. Vegetation began a month earlier than normal. Similar weather conditions continued into early April with temperatures rising as high as 28°C. Unhappily, the second half of April saw some rain and, on the morning of 27th April, negative temperatures of -4°C killed the young shoots. This episode of frost was extraordinary as 'lieux-dits' and 'climats' not subject to frost were completely destroyed. All of which takes us back to the adage: leaves that fall in frost, grow back in frost.

Exactly the same weather occurred in 2017 but I'll talk about that next year. The month of May, wet in the first week, finished very hot, allowing the vines to recover from the destructive frost. JJune was also very hot. Flowering was very rapid. July and August saw superb weather conditions: sunshine, small amounts of rain, wind - real Burgundy weather.

Grape picking began on 20th September. The weather was glorious for the wine harvest.

2016 is a classic vintage compared to 2015 which was a solar vintage.

Characteristics of 2016 whites: highly energetic, pure wines which can be compared with those of 2014 with a little more fatness on the finish. Very fine minerality, pleasant saltiness.

As for the Pinots, the 2016 vintage is precise and pure with ripe, silky tannins. Deep, ruby red colour with hints of black.

To sum up, I much prefer 2016 to 2015.

I am worried about global warming, fearing that it could result in more and more solar vintages.

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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.  The domain was established by Henri Boillot's grandfather at the beginning of the twentieth century. 'The Boillot family began to make wine in the early 1900s. My grandfather, Henri, was the first to exploit the vines that belonged to the family; then my father, Jean, went on to expand the domain.'

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

We interfere with the growing process as little as possible, and only a select few are permitted access to the vines. We established this philosophy of non-intervention as early as the 1990s, making the domain a forerunner in a practice that has since become widespread.

Above all else, the domain strives to capture the quality and diversity of its vineyards. The soil of Burgundy produces exceptionally fine, pure wines. It is essential to reveal the delicate balance of minerals, clays, limestones and other elements, which makes each wine so unique.

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. 

Ageing requires a lot of care, with as little interference as possible. We must make our presence known in the winery - the casks can feel it; sometimes the gentlest of attentions is all that is needed.

Through an emphasis on traditional methods of vinification and ageing, Domaine Boillot highlights both its terroir and the distinct personality of its winemakers: two essential ingredients for making complex, charismatic wines.

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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16 different wines with 38 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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 Henri Boillot  has news

VINTAGE 2017 /  I love this vintage! Winter is once again not dry and cold enough and this i  more ...

8m 19d ago

 Jeannie Cho Lee MW, Wine Writer (South Korea)  tasted  1 wines  from  Henri Boillot . In a tasting of  9 wines 

2017 was a very good vintage in Burgundy and a pleasure to taste from barrel. The red wines are juicy and fresh with light tannins and body while the whites are linear with wonderful detailed flavors. In terms of overall quality, whites trumped the reds in quality both in terms of their finely-etched and flavor profile and consistency across all levels and appellations. Below are my top 10 white wines from the 2017 vintage.

9m 6d ago

 Allen Meadows, Wine Writer (United States)  tasted  1 wines  from  Henri Boillot . In a tasting of  11 wines 

Krug Vintage 2002 / 97 points / There is a distinctly phenolic character to the secondary-tinged yet super-fresh nose reflects notes of bread, yeast, pear, baked apple, spice and a hint of citrus. The bold and full-bodied flavors possess superb complexity while being underpinned by a notably fine but dense mousse, all wrapped in a gorgeously persistent finish. This is a seriously impressive effort and one of the best of the Krug Brut vintage series released in many years. Note that while this should continue to age effortlessly, it could certainly be enjoyed now.


After being a partner at Jacquesson, the house of Krug was founded by the visionary Joseph Krug in 1843, an accountant who had traveled the world and from the outset was determined to learn all he could to create outstanding champagne and he knew from the outset that required quality vines and grapes. The legacy has been passed down for generations, including his son Paul who moved Krug in 1868 to Reims, where the cellars have been since that time. In the 1960s Krug began to buy its own vineyards. One of the originators of non-vintage champagne, the original "Private Cuvée" became the Krug Grand Cuvée in 1979. Following the original founder's hand-written notes which emphasized "good terroirs" such as Le Mesnil sur Oger, in 1971 Krug was able to purchase 15 acres of vineyards. In 1986 Krug released a single vineyard champagne with the Clos du Mesnil fruit from the 1979 harvest. After the success that followed, they chose to make a single vineyard champagne from Ambonnay, which they purchased in 1994 releasing the first Clos d'Ambonnay from the 1995 vintage in 2007. At the helm of Krug today is Olivier Krug who became director in 2009. In 1999 Krug was acquired by the luxury goods group Louis Vuitton Moët Hennessy.

1y 8m ago

 Allen Meadows, Wine Writer (United States)  tasted  2 wines  from  Henri Boillot . In a tasting of  8 wines 

DRC Romanée-Conti 2015 / Sometimes, try as I might, words fail to communicate adequately those few transcendent experiences where a wine is just so amazing that it's impossible to capture it. The 2015 Romanée-Conti would be one of those experiences so you will simply have to accept the limitations of the written word. The breathtakingly beautiful nose is restrained to the point of being almost mute yet aggressive agitation eventually reveals an exotically broad-range of highly perfumed floral, spice, tea and incense-like nuances. The opulently textured, concentrated and equally mineral-driven flavors accentuate the perfumed character of the nose as the inner mouth perfume just adds to the what is roughly akin to an sensorial assault, all wrapped in a finish that lasted for seemingly several days as I had no trouble recalling it over the next 48 hours. If there's any imperfection that I could detect, there is a hint of warmth but otherwise, this is pretty close to perfect. The word spectacular comes to mind but then again so does brilliant, fabulous and splendid. You get the idea - pretty damn remarkable. 99+ points

1y 9m ago

 Gerald Lu, Sommelier (Singapore)  tasted  3 wines  from  Henri Boillot . In a tasting of  13 wines 

Coche Dury Corton-Charlemagne 2012 / The nose gives off a fine bouquet - typical of the appellation - of brioche, spices and white fruit fragrances on a slightly vanilla-flavoured base. On the palate, it offers intense freshness and richness that underline the perfect balance of this strong wine.

2y 1m ago

 Liudmyla Rudenko, Wine Importer (Russia)  tasted  1 wines  from  Henri Boillot . In a tasting of  24 wines 

DRC Montrachet 2010 / Creamy and inviting, wrapping the texture around lemon curd, apple crisp and sweet baking spice flavors. Tightly woven, with a vibrant structure pulling all the elements together on the long finish. Expansive on the savory aftertaste. 95p

2y 1m ago

 Clive Coates / MW, Wine Writer (France)  tasted  2 wines  from  Henri Boillot . In a tasting of  77 wines 

Le Montrachet, Domaine des Comtes Lafon 2009 / Quite a lot of new wood masks the flavour and character of the wine on the nose. Plus there is a bit of reduction. I don't find the grip, depth and class I am expecting in Le Montrachet. The follow through is a bit weak. No better than very good today.

2y 6m ago

 John Kapon / CEO / Ackerr Merrall & Condit, Pro (United States)  tasted  1 wines  from  Henri Boillot . In a tasting of  25 wines 

Upon 2018’s arrival, I had a few resolutions I set for myself, but only one that relates to what you are reading right now: to keep current with my wine tasting notes. 


I thought about it, and came up with a simple solution: to write up three notes a day.  Seems easy enough, right?  Ten to fifteen minutes a day, and I could have myself 1000 published wine notes a year.  The consumed bottles are there, trust me.  Well, January has almost come and gone, and I still need to resolve my resolution.  Work and family have not left much time on the table.  So here is my attempt to get current with January, and start my resolution in February.  I know I will be in a big hole very quickly, as our Grande Fete de Bourgogne from February 3-9 will see an enormous amount of great Red Burgundies get consumed. 


My first great wine weekend of 2018 was in Los Angeles, where the most magical weekend occurred thanks to The Rev.  This was no ordinary weekend, as The Rev finally got married after 57 years of that single life.  Congrats again brother!  And The Rev doesn’t have ordinary friends either, including a band of merry wine collectors that flocked together all weekend amongst his starry friends. 

2y 6m ago

 Clive Coates / MW, Wine Writer (France)  tasted  1 wines  from  Henri Boillot . In a tasting of  16 wines 

2005 - A magnificent red wine vintage. This was a dry year, though never particularly hot, save for a heat-wave in May. A hail-storm on 17 July devastated the vines between the villages of Santenay and Chassagne-Montrachet. After a mixed August, and much-needed rain on 6 September, the skies cleared and it became increasingly sunny and warm. The Côte d'Or harvest began in the middle of the month and was all but complete by the week-end of 1st. October.

2y 9m ago

 Christer Byklum , 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

3y 3d 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.

3y 3m 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.

3y 3m ago

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