Henri Boillot - Volnay 2021
This "Volnay” is youthful and spicy, displaying wild bramble berries, liquorice and a subtle minty aroma.
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 Volnay comes from Domaine vines only, blending Village and declassified fruit, aged in 228-litre (20% new) barrels for 12 months.
The bouquet is youthful and spicy, displaying wild bramble berries, liquorice and a subtle minty aroma. The palate has a succulent, medium-bodied weight with red cherry, strawberry and gooseberries; the melting tannin structure is like pure velvet finishing off with a cool menthol length. 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+. 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.
