Henri Boillot - Echézeaux Grand Cru 2022
The "Echezeaux” is sophisticated yet fleshy, racing with pure red and black berries.
In one generation, Henri Boillot has dramatically increased the quality of his Domaine wines and created a boutique négoce of the highest reputation. The wines, honed by Henri’s prodigious talent, display such a high level of detail and complexity that it is fair to say that they are among the very best representatives of Burgundy’s finest.
The bouquet is sophisticated yet fleshy, racing with pure red and black berries, aromas of spice, deep iron earthiness, smoked game and a touch of wood. The palate showcases impressively rich, sleek and tautly muscular flavours providing a dark fruit profile, grippy phenolic tannin and a firm mineral, lingering finish. It can be enjoyed with venison, veal, duck, quail, kangaroo, smoked meats and charred eggplant. Drink now with a one-hour decant or age till 2030+.
Purple in the centre with a lighter rim. The nose speaks a little of its oak and a lot of its fruit, a riper style of red berries, yet with good acidity behind, indeed quite fresh at the finish after a slight heaviness up front. Drink from 2030-2038. 92-94pts, Jasper Morris, Inside Burgundy.
100% Pinot Noir.
- What we say
- Technical notes
"Coming soon."
At Domaine Henri Boillot, the work done in the vineyard is meticulous, following organic practices and aiming to achieve very low yields to naturally concentrate the fruit. The grapes are sorted in the vineyard and harvested by hand. Arriving at the Domaine, the grapes are sorted again and then traditional practices are used to make the wine. However, Henri makes sure that the must* and then the wine is never overworked. They intervene as little as possible to preserve the essence of the terroir’s identity.
*Must is the term for freshly pressed juice that for a red wine contains the skins, seeds and stems of the fruit. For a white wine must only refers to the juice.
What we say
"Coming soon."
Technical notes
At Domaine Henri Boillot, the work done in the vineyard is meticulous, following organic practices and aiming to achieve very low yields to naturally concentrate the fruit. The grapes are sorted in the vineyard and harvested by hand. Arriving at the Domaine, the grapes are sorted again and then traditional practices are used to make the wine. However, Henri makes sure that the must* and then the wine is never overworked. They intervene as little as possible to preserve the essence of the terroir’s identity.
*Must is the term for freshly pressed juice that for a red wine contains the skins, seeds and stems of the fruit. For a white wine must only refers to the juice.
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