Henri Boillot - Bâtard-Montrachet Grand Cru 2021

The Bâtard-Montrachet Grand Cru is outstanding, profound and vibrant.

In his generation, Henri Boillot has dramatically increased the quality of his Domaine wines and created a boutique négoce listed among the very best of the region. Today, the wines, created by Henri’s 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. The Bâtard-Montrachet vineyard owned by Henri Boillot is located on the limit of Puligny-Montrachet to the North and Chassagne-Montrachet to the South. Henri Boillot calls it the Bâtard of the middle.

The bouquet opens up with sweeping flavours of apple, pear, white flowers, orange rind and light toast notes. The palate is impressively expansive yet lifted and framed in a beautiful, silky acid spine for a persistent finish. It can be paired with lobster, foie gras, roast poultry and charcuterie. It will benefit from four to five years of cellaring and can be kept up until 2030+.

The holding is right in the middle of Bâtard-Montrachet, with rows all the way up and down. Mid yellow. A weighty punchy bouquet, not quite so fine. Massive on the palate and the fruit takes on a whiter, not over ripe configuration, with excellent thread of acidity. Still an absolute baby but will certainly achieve its grand cru status. Drink from 2027-2035. 94-95 points - Jasper Morris, Inside Burgundy.

100% Chardonnay.

What we say
Technical notes

"Henri Boillot’s Bâtard-Montrachet Grand Cru is all class, bodied yet balanced and elegant. A must have in your cellar if you’re serious about your white Burgundies."

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.

** Terroir is the specific combination of location, vineyard, climate and people that create a wine. Accordingly, different terroirs produce different wines.

What we say

"Henri Boillot’s Bâtard-Montrachet Grand Cru is all class, bodied yet balanced and elegant. A must have in your cellar if you’re serious about your white Burgundies."

Technical notes

*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.

** Terroir is the specific combination of location, vineyard, climate and people that create a wine. Accordingly, different terroirs produce different wines.