Henri Boillot - Puligny-Montrachet 1er Cru "Clos de la Mouchère" 2021

This Puligny 1er Cru "Clos de la Mouchère" is detailed and complex.

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 Clos de la Mouchère is a monopole owned by the Boillots. It’s a real jewel set right in the middle of the 1er Cru “Les Perrières” and “Clavoillon” and below the “Clos de la Garenne”. The Clos de la Mouchère is 3.91 hectares in one block. The vines are 60 years old or more on average.

The nose is really fine and detailed, showing great freshness and pure stone fruits along with some green apple and white flower. The palate is driven by a beautiful fresh acidity and delivers a texture driven and very persistent finish. It can be paired with lobster, scallops and a large array of fine cow’s milk cheese. This wine will benefit from a few years of age to gain some density and balance and it can be cellared up to 2028 and beyond.

Guillaume has pulled out the youngest vines, for rootstock reasons. Most of the old vines fortunately are on 3309C. But badly frosted, below 10 hl/ha. A little more yellow in the colour, a riper fruit, which then comes back to its roots on the palate. Sappy, Guillaume says, while there is a generosity in the mouth which has completely retained its balance. Very persistent. Drink from 2026-2032. 92-94 points - Jasper Morris, Inside Burgundy.

100% Chardonnay.

What we say
Technical notes

"This is one of my favourite 1er Cru wines of Puligny-Montrachet. The complexity is astonishing, true to the style of the village with some extra texture. The minerality is driving a super complex wine. This is a wine that would please any Burgundy fan."

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.

What we say

Technical notes