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Ce chambertin est un vin racé et puissant, d’une grande intensité aromatique. La parcelle dont il est tiré est située sur les hauts de ce grand cru légendaire. More info
Chambertin is one of the jewels of the Domaine Henri Boillot. This exceptional terroir, on the upper slopes of Gevrey-Chambertin, produces one of the most prized red wines in Burgundy. It requires between 10 and 25 years' cellaring before it can express its full refinement, complexity and legendary sophistication.
Chambertin Grand Cru Henri Boillot (Domaine) serve at a temperature of 16°C. It will pair perfectly with the following dishes: Filet de boeuf à la truffe, Coq au chambertin, Perdrix rôties à l étouffée et aux lentilles.
Chambertin is one of the jewels of the Domaine Henri Boillot. This exceptional terroir, on the upper slopes of Gevrey-Chambertin, produces one of the most prized red wines in Burgundy. It requires between 10 and 25 years' cellaring before it can express its full refinement, complexity and legendary sophistication.
Domaine Henri Boillot, in Volnay, has become, amongst others, a specialty of Puligny-Montrachet. For several generations (since 1885 precisely), in the southern part of the Côte de Beaune, this discreet but renowned 15-hectare domaine, well known by connoisseurs, has vinified and matured a remarkable palette of prestigious wines on the largest terroirs. Its classy, vigorous and masterfully harmonious grand crus of the Côte de Beaune have particularly established its reputation. Seven hectares of white wine is distributed among the Puligny-Montrachet Premier Cru (Les Perrières, Les Pucelles, Clos de La Mouchère), Meursault Premier Cru Les Genevrières and Savigny-les-Beaune Premier Cru Les Vergelesses. Today, it is the son Henri who has taken over the reins of the family vineyard, and in 1996 he added a trading business, exclusively for whites, and in which each premier cru or grand cru is produced by a single supplier in order to preserve the authenticity of the terroir. The whites, generally early, improve superbly over four to five years. This is thanks to the rigorous and constant ploughing of the vines in a sustainable manner (8 to 10 times a year), as well as the fact that no herbicides are used, yields are limited (40hl / ha on average) and harvesting is manual and conducted as late as possible. Note that in 2005 the domaine unified its name when Henri Boillot bought out Jean Boillot.
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