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Henri Boillot - Latricières-Chambertin Grand Cru 2017

Henri Boillot - Latricières-Chambertin Grand Cru 2017

$648.00

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.

The bouquet is graceful, laced with purple floral aromas and ripe cherry and strawberry, and subtle coffee bean tones. The palate has a deep, juicy fruit profile with raspberries and dark cherries, lingering to a fine and almost delicate middle weight of flavours possessing even more minerality on the lingering, balanced and ultra-pure finale. 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.

"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.





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