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This complex and persistent Meursault is certified organic and named after Marguerite, the grandmother. More info
Domaine Henri Boillot produces an exceptional wine ... on a unique terroir! This grand cru of the Vougeot appellation has a dark yet shimmering hue. The nose is enchanting: we notice aromas of red fruit, black fruit, flowers (violet, rose), liquorice and mint. On the palate, its finesse and delicacy surprise us. To discover all these characteristics which make these wines so renowned, it is worth waiting several years before enjoying them as it can age for at least 20 years.
Clos de Vougeot Grand Cru Henri Boillot (Domaine) serve at a temperature of 15°C. It will pair perfectly with the following dishes: Faisan rôti à la bourgeoise, Noisettes de chevreuil, sauce aux airelles, Parmentier de sanglier.
Domaine Henri Boillot produces an exceptional wine ... on a unique terroir! This grand cru of the Vougeot appellation has a dark yet shimmering hue. The nose is enchanting: we notice aromas of red fruit, black fruit, flowers (violet, rose), liquorice and mint. On the palate, its finesse and delicacy surprise us. To discover all these characteristics which make these wines so renowned, it is worth waiting several years before enjoying them as it can age for at least 20 years.
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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