Henri Boillot - Bonnes-Mares Grand Cru 2021

This "Bonnes-Mares" Grand Cru is all in elegance and detail.

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 Bonnes-Mares grapes are from the village of Chambolle-Musigny.

The nose is very complex and detailed with notes of fresh red fruits such as cherry but also dark currant and some subtle spices and violet flavours. The pallet is finely structured, juicy and muscular, so it will reward a few years of cellaring. It can be paired with game meat, beef burgundy, coq au vin and cow’s milk cheese. It needs six to eight years to show its full complexity and can be cellared until 2035+ and beyond.

Mid crimson purple. This is usually my favourite grand cru chez Boillot, but for once I am finding the nose a bit more backward. A touch of wood, no shortage of fruit but undemonstrative. On the palate it is all there with a firmer structure, a wealth of powerful predominantly red berry fruit, an alpine strawberry, a couple of darker and wilder notes. Drink from 2030-2036. 93-96pts, Jasper Morris, Inside Burgundy.

100% Pinot Noir.

What we say
Technical notes

"Guillaume Boillot's ideal Bonnes-Mares is one of elegance, therefore the fruits have been sourced from the Chambolle-Musingy side of this stunning Grand Cru. The delivery is absolutely stunning here, with a wine showing charme, elegance but without refuting its classy pedigree."

*Climat – refers to named plots of vineyard.

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

*Climat – refers to named plots of vineyard.

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.