0 immediate, 5 marketplace
Average critic rating : 94.0 points
The 2010 Volnay Les Caillerets impresses for its length and sheer persistence. All of the elements are beautifully woven together in this tightly grained, firm Volnay. Sweet flowers, mint and spices add complexity as the flavors build to the nuanced finish. This is a beautifully integrated wine with all of the elements in the right place. Anticipated maturity: 2020-2030. ||Henri Boillot turned out a superb set of 2010 reds. Best of all, readers won’t have to shell out a fortune to enjoy them, as a number of the more modestly priced wines far exceed the quality of their respective appellations. Yields came in at 20-22 hectoliters per hectare, a 40% decrease over the more typical production of 35 hectoliters per hectare. Boillot began harvesting on September 29 and ended on October 7, among the latest, if not the latest, to finish picking. Fermentations lasted about 29 days on average. Boillot has augmented his holdings with 5 hectares of vineyards that came online in 2010. I tasted all of these wines at Boillot’s cellars in Volnay. Boillot told me he plans to have his new facility in the Champ Lins section of Meursault fully operational for both whites and reds by summer 2012. Wine Advocate.February, 2012
Since taking full control of the family estate, Domaine Jean Boillot, in 2005, winemaker Henri Boillot has become renowned for the sheer quality of his wines, made using vines which are more than 60 years old. He renamed the estate Domaine Henri Boillot soon after taking it over to eliminate confusion with his brother’s estate, Domaine Jean-Marc Boillot.Boillot’s negociant arm, Maison Henri Boillot, is a benchmark producer of French estate wines which are outstanding examples of some of the Cote d-Or's most prestigious crus. From village-style Meursaults to Le Montrachet, Boillot’s wines have an intense minerality and are structured, linear and ageworthy. Although Henri does not own the vineyards from which his grapes are sourced, he farms them as meticulously as his own and uses the same methods to make the wines.
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