0 immediate, 6 marketplace
Average critic rating : 88.5 points
Boillot’s 2008 Volnay Les Brouillards allied dark berries and fruit pits with chalk and peat, clinging with impressive tenacity if also a bit of gum-numbing tannin. Firm and a touch austere like so many of the wines in this collection, it evinces clean meatiness and decisive minerality but I would want to taste this again after a year or two from bottle to get a better read on its potential. The potential previously displayed by these 60-70 year old vines prompts me to make allowance here for the possibility that recent racking might have set this wine somewhat on edge and that it will pick-up short term. ||Louis Boillot’s 2008s – all but three recently racked to tank when I tasted them in February, and due to have been bottled between April and June depending in part on the sensory evolution of their prominent acidity – represent one of those vintage collections that reminds one of the virtues of typical wines from two or more decades ago: restrained, a bit youthfully tart and tight, but back by admirable extract and energy, and likely to reward cellaring for at least the better part of a decade. Having described this collection as something of a throwback, I must note that Boillot said by the time he finished picking on October 4 his remaining fruit was already at 13.5% potential alcohol – riper than in 2007 – and only a few 2008 vintage lots in his entire cellar were chaptalized. The vintage reminds him of 1996 in terms of its acidity, but of the long under-rated 1972s overall. “I bottled a lot of magnums in 2008,” Boillot says with a confident twinkle in his eye. Unfortunately, time constraints precluded by tasting the 2007s from this cellar. Wine Advocate.June, 2010
Domaine Louis Boillot was established in 2002 when he left his father's estate (Lucien Boillot) to his brother Pierre to run and set up in Chambolle Misigny with his wife Ghislaine Barhtod - a winemaker in her own right. Here Louis runs 7 hectares and has exactying vineyard standards: these include low yields, green harvests, organic farming and only accepting the best fruit for vinification. Both Louis and Ghislaine's wines are made in the cellars under the house. (Henri Boillot of Volnay is a cousin)
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