The winemaker behind this powerful Malbec is Daniel Pi, who has been...
The nose offers up pain grille, mineral, plums and black cherry notes...
Aromas of plum jam and raisin combined with slight notes of chocolate...
A deep red colour, with aromas of sweet cherry, plum and dried fruit...
Round, fruity and floral, developing particular nuances to different...
The 2015 Bâtard-Montrachet sits in the glass, pale yellow in hue with subtle green tinges. It bursts forth with vibrant and intense aromas of ripe peach, citrus oils, griddled nuts and white flowers. On the palate, it has beguiling satin texture, exceptional volume and remarkable concentration of fruit, all kept in place by incisive, perfectly judged acidity.
Only 12 left in stock!
|When to Drink||Now until 2035|
|Volume||75cl (Full Bottle)|
The domaine consists of 14 hectares (35 acres) evenly split between Chardonnay and Pinot Noir. Most of Boillot's white wines come from premier crus in Meursault and Puligny-Montrachet, including the entire 4-ha (10-acre) Clos de la Mouchere vineyard. The domaine's Pinot Noir-based wines come from premier crus in Savigny, Beaune and Volnay. In the vineyard, Boillot avoids the use of insecticides and herbicides, and heavy pruning takes place in spring to limit yields. Fruit is harvested as late as possible to ensure maximum phenolic maturity.
The Henri Boillot winery is situated in Meursault. The white wines are fermented in 350-liter barrels and bottled after 18 months in barrel. The Pinot Noir is fermented in stainless steel tanks with some stems retained, and then sees 18 months of barrel aging.
The premier and grand cru wines under the Maison Henri Boillot label are sourced from single-vineyard plots with single owners to preserve the authenticity of the site. The wines are made in exactly the same way as those using estate fruit.
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