Domaine Henri Boillot

Henri began working with his father and brother in the family estate in Volnay in 1974, and by 1985 he was responsible for winemaking. The maternal grandfather was Etienne Sauzet and there was always much discussion about how the vines should be distributed between Boillot and Sauzet. The domaine has been producing roughly half in red and half in white, and it also has a negociant business producing mostly white.

The viticulture is traditional, with vines being guyot-pruned, and in harvest the whole bunch is fed into pneumatic press with only indigenous yeast being used. Henri preferred to age the wine on lees instead of batonnage after malolactic fermentation, so the wines are rich but with more elegance and freshness. After a year in cask the wines will be transferred to stainless steel vats for a few more months. Percentage of new oak is high, with 75% in some Puligny premier crus.

For the Pinot Noir Henri is more interested in achieving full ripeness so he tends to pick later than his neighbours. A long period of cold maceration ensues (sometimes close to 15 days) and then the pulp is warmed to start fermentation, using only indigenous yeast. 40%-60% new oak will be used depending on the cru.

The whites from Henri Boillot are a fine range of rich, aromatic with pure fruit flavors, serving generous texture and fine, crisp finishes. Its Puligny-Montrachet 1er Cru Pucelles is often recognized as the finest. The reds are soft, very ripe with juicy, highlights of vivid cassis and cherry aromas. Best known is the Volnay premier crus, with slightly different style between Chevrets, Caillerets, Fremiets and Clos de la Rougeotte.

My collection:

• Criots-Batard-Montrachet Grand Cru 2008
• Montrachet Grand Cru 2000