Henri Boillot - Latricières-Chambertin Grand Cru 2021
The "Latricieres-Chambertin” is graceful, laced with purple floral aromas and ripe cherry and strawberry, and subtle coffee bean tones.
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 Grand Cru “Latricieres-Chambertin” covers 7.31ha on the top of the slope next to Le Chambertin.
Only partly destemmed, removing the main core but leaving the pedicels. This changes the nose completely. Hard to define but one keeps going back for more. Some citrus shows alongside very varied cherry notes. Brings in some darker floral notes too. The pedicel treatment changes the shape of the wine too, less precise but softer and rounder. Delicacy instead of precision. Really interesting but in the end not Boillot style. A bit more lactic at the end, after a later malolactic fermentation than the other wines. A collector’s item as Guillaume is unlikely to repeat this experiment. Drink from 2028-2035. 93-97pts, 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 and his son Guillaume make 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 and his son Guillaume make 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.
