2007 Puligny Montrachet Les Perrieres

A more elegant and more complex nose of pure and layered aromas of fresh lemon,spice, acacia blossom along with a hint of brioche marries into rich, intense, detailed and beautifully textured flavors brimmingwith obvious minerality before culminating into a sneaky long finish that is almost delicate. This is an understated andbeautifully harmonious effort. 2013+

Nose dominated by smoky oak. Fat, broad and rich, with a dominant peach flavor. The wine's volume and fat give it a distinctly glyceral, sweet impression but Boillot assures me that this is one of the driest domain wines in 2007, along with the Clos de la Mouchere. Finishes fat, long and classically dry.

Boillot speculates that flint is the efficacious geological element that renders his estate's 2007 Puligny-Montrachet Les Perrieres so distinctive. Peach and quince make for an effusively ripe, suggestively sweet aroma complimented by peony perfume. Given such a dramatic opening, one might expect a massive onslaught of sheer ripeness on the palate, but while silken-textured and generously expansive, this displays a buoyancy and almost levitating, ethereal lightness of touch, as well as a vibratory interaction of citrus, ripe pit fruit, and liquid floral perfume on the finish. The mineral side of matters vinous – notwithstanding the site's name – is very much sublimated. This epitome of vintage polish, elegance, energy, and luscious refreshment should be worth following for at least half a dozen years. There are 9 barrels of it, and its vines – representing a selection massale from the estate's Clos de la Mouchere – are, amazingly, only in their third year of production. ||As explained in my report in issue 180, Henri Boillot’s domaine is now legally known by his name rather than that of his father Jean, and is thus eponymous with his negociant business. Furthermore, given what seems to be a stylistic convergence as well as given Boillot's own preference in presenting his wines this year, I have folded together the coverage of these two entities, noting in the text of my notes those wines that come from the domaine. Boillot did not begin picking until the second week in September, harvesting fruit that he reported required only occasional, minimal chaptalization and had higher tartaric than malic acid, in contrast to their proportions in 2008. Since Boillot managed to achieve his ideals of “precision and minerality” even in the ripe 2006 vintage, it will come as no surprise that they have been brilliantly achieved in 2007. A preference for volume of healthy lees rather than their stirring and (as mentioned in my report on his 2006s) the utilization of 350-liter barrels rather than barriques are surely among the factors that permit these wines to marry richness with refreshment and clarity. On the other hand, even the wines of lesser appellation that receive less barrel exposure are still given extended time on their fine lees in tank before bottling, Boillot being a believer that "time is of the essence" to great white Burgundy, not in the proverbial sense but rather in that of taking enough if it. eRobertParker.com.December, 2009