2016 Henri Boillot Batard Montrachet Grand Cru
| Type of Wine | |
|---|---|
| Country | France |
| Region | |
| Appellation | |
| Winery | |
| Vintage | 2016 |
| Grape | |
| Content (Alc) | 0.75 ltr (13.5%) |
| Drink window | 2022 - 2042 |
Low Stock
Only 1 left
Description
Henri Boillot: history, region and focus on quality
The Henri Boillot estate, located in Meursault, is a renowned family business dating back to the late 19th century. Under the leadership of Henri Boillot himself, now the fifth generation, the estate has become a reference in the Côte de Beaune for both white and red Burgundy wines. Henri Boillot wines are characterised by their purity, structure and precision.
Situated in the Côte de Beaune, the estate extends over some of the most prestigious terroirs of Burgundy, including Puligny-Montrachet, Meursault and Volnay. The climate is continental with warm summers and cool winters, which ensures slow ripening of the grapes. The soil consists of limestone and marl, ideal for growing Chardonnay and Pinot Noir.
The grapes, vinification and maturation of this Grand Cru
The 2016 Henri Boillot Bâtard-Montrachet Grand Cru is made from 100% Chardonnay, from old vines on the Bâtard-Montrachet Grand Cru plot, located between Puligny and Chassagne. The vineyard enjoys optimum sunshine and a chalky subsoil that provides depth and elegance.
The 2016 harvest was hand-harvested and relatively small due to a spring with frost. Nevertheless, the quality was considered high, with grapes that had both healthy acidity and aromatic concentration. Fermentation took place in French oak barrels, of which approximately 30% were new, which contributes a subtle woody note. The wine was then aged for 18 months on its lees, without bâtonnage, resulting in a pure expression of terroir.
Color, smell and taste of the 2016 Henri Boillot Bâtard-Montrachet
This wine shows a deep straw yellow color with golden reflections, typical of high quality mature Chardonnay. The nose is complex and layered, with aromas of ripe peach, citrus zest, almond blossom and subtle hints of toasted bread and wet limestone. A second sighting brings out notes of honey, white truffle and light vanilla.
In the mouth the wine is full and powerful, but with impressive freshness and structure. The mouthfeel is rich and concentrated, with flavors of ripe pear, lime, hazelnut and a salty minerality that lingers. The finish is refined, with a fine balance between ripe fruit, acidity and subtle wood tones.
Would you like to order wines from 2016 Henri Boillot Batard Montrachet Grand Cru online?
This wine is stored in our conditioned Wine Warehouse, perfectly preserved until the moment of delivery or collection. If you choose to collect the wine yourself, you will often also receive a nice discount. You will see your discount immediately when you choose 'Collect' on the checkout page. We are located in Dordrecht, almost directly next to the A16, with ample free parking. Click here for our address .
The full reviews by international wine journalists such as Robert Parker, James Suckling and Vinous can be read via the links next to the image. This is a free service for our customers.
Need advice on finding the perfect wine to go with your dish? Click here for our exclusive Sommelier . Freely available for Grandcruwijnen customers.
Wine and food pairings with the 2016 Henri Boillot Bâtard-Montrachet
- Lobster with lemon butter and fresh tarragon : the creamy texture of the lobster fits seamlessly with the full character of this wine, while the citrus accent emphasizes the fresh acidity.
- Roasted veal sweetbreads with truffle jus : the umami and soft fatty texture of the dish are perfectly balanced by the minerality and intensity of the wine.
- Coquilles Saint-Jacques with cauliflower puree : the subtle sweetness of the scallops combines beautifully with the refined aromas and soft texture of the wine.
- Grilled turbot with beurre blanc and capers : a classic fish dish that enhances the salty minerality of the wine and does justice to its structure.
- Risotto with mushrooms and Parmesan cheese : the earthy notes of the mushrooms connect with the ripe, nutty components of the wine.
- White asparagus with hollandaise and smoked salmon : the creamy and fresh character of this seasonal dish fits in nicely with the layering of this Grand Cru.
Specifications
| Type of Wine | White |
|---|---|
| Country | France |
| Region | Bourgogne |
| Appellation | Puligny-Montrachet |
| Icons | Icon France |
| Winery | Henri Boillot |
| Grape | Chardonnay |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2016 |
| Drinking as of | 2022 |
| Drinking till | 2042 |
| Alcohol % | 13.5 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Parker rating | 95 |
| Tasting Profiles | Complex, Droog, Houtgerijpt, Krachtig, Mineraal, Rijk, Rond, Vol, Wit fruit |
| Drink moments | Indruk maken, Lekker luxe |
Professional Reviews
Parker
Bright and precise, the 2019 Chevalier-Montrachet Grand Cru delivers notes of pear, white flowers, blanched almonds and citrus oil. Medium to full-bodied, concentrated and incisive, it's lively and precise, with a bright spine of acidity and a chalky, delicately honeyed finish.
Guillaume Boillot began the harvest on September 6, as usual starting in Volnay. Yields were down, and alcohol levels ranged between 13% and 14.2%. "My father told me to frame the must analyses, as one couldn't hope for anything more perfect," he laughed. Whereas in 2018, Boillot was able to press all his white wines with a vertical basket press, in 2019 he reverted to a pneumatic press, explaining that even after foulage (crushing), it was simply too difficult to extract juice from the thick-skinned small berries that characterized the vintage. "Vinification intégrale," which is to say barrel fermentation of red wines, is still the order of the day for most of the red wine cuvées at this address. The other trend, which sharp-eyed readers will have picked up on, is a move toward more and more domaine-grown fruit: first came the Pommard 1er Cru Clos Blanc, which joined the range in 2018, and this year the Meursault 1er Cru Clos Richemont enters the portfolio. Boillot tells me that he has ambitions to continue this gradual transition. The 2019 vintage, in any case, is a great success, achieving both impressive quality and consistency, and these wines come warmly recommended.
Published: Jan 14, 2021
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Exclusive Content
Sign in to unlock professional wine reviews from world-renowned critics
Wijnhuis
The estate of Henri Boillot, is highly regarded for its exceptional wines, especially those produced from Chardonnay and Pinot Noir, the main grape varieties in Burgundy. He has vineyards in several prestigious appellations from Burgundy, including Puligny-Montrachet, Meursault and Volnay.
History of Henri Boillot
The history of Domaine Henri Boillot dates back to the end of the 19th century. It was originally founded by Henri Boillot's grandfather, Henri Boillot Sr., who began acquiring vineyards in some of Burgundy's most prestigious appellations. The wine tradition of the domain has been passed on from generation to generation. Henri Boillot Sr. was succeeded by his son, Henri Boillot Jr., and later by Henri Boillot III. Each generation continued to expand the family's vineyard holdings and refine its winemaking techniques.
Production by Henri Boillot
Henri Boillot owns and manages vineyards spread over approximately 19 hectares (about 47 acres) in Burgundy. Henri Boillot's portfolio typically includes wines made from Chardonnay (white) and Pinot Noir (red), the main grape varieties in Burgundy. One of the notable aspects of Henri Boillot's winemaking philosophy is his commitment to minimal intervention in the winemaking process. He believes that the grapes and the unique characteristics of each vineyard come into their own in the final wine. This approach often involves the use of natural yeasts and minimal use of new oak barrels to ensure that the wines reflect the true essence of the terroir. Henri Boillot is an advocate of sustainable and organic agricultural practices in the vineyards. He believes in minimal intervention in the winemaking process so that the grapes can fully express their origins and character. The estate is particularly highly regarded for its white wines made from Chardonnay grapes, including Premier and Grand Cru bottlings from renowned appellations such as Puligny-Montrachet, Batard-Montrachet, Le Montrachet and Meursault.
Boillot wines are known for their purity, elegance and finesse. His dedication to producing exceptional wines that truly represent the Burgundian terroir has cemented his position as one of the region's top winemakers.
Henri Boillot: history, region and focus on quality
The Henri Boillot estate, located in Meursault, is a renowned family business dating back to the late 19th century. Under the leadership of Henri Boillot himself, now the fifth generation, the estate has become a reference in the Côte de Beaune for both white and red Burgundy wines. Henri Boillot wines are characterised by their purity, structure and precision.
Situated in the Côte de Beaune, the estate extends over some of the most prestigious terroirs of Burgundy, including Puligny-Montrachet, Meursault and Volnay. The climate is continental with warm summers and cool winters, which ensures slow ripening of the grapes. The soil consists of limestone and marl, ideal for growing Chardonnay and Pinot Noir.
The grapes, vinification and maturation of this Grand Cru
The 2016 Henri Boillot Bâtard-Montrachet Grand Cru is made from 100% Chardonnay, from old vines on the Bâtard-Montrachet Grand Cru plot, located between Puligny and Chassagne. The vineyard enjoys optimum sunshine and a chalky subsoil that provides depth and elegance.
The 2016 harvest was hand-harvested and relatively small due to a spring with frost. Nevertheless, the quality was considered high, with grapes that had both healthy acidity and aromatic concentration. Fermentation took place in French oak barrels, of which approximately 30% were new, which contributes a subtle woody note. The wine was then aged for 18 months on its lees, without bâtonnage, resulting in a pure expression of terroir.
Color, smell and taste of the 2016 Henri Boillot Bâtard-Montrachet
This wine shows a deep straw yellow color with golden reflections, typical of high quality mature Chardonnay. The nose is complex and layered, with aromas of ripe peach, citrus zest, almond blossom and subtle hints of toasted bread and wet limestone. A second sighting brings out notes of honey, white truffle and light vanilla.
In the mouth the wine is full and powerful, but with impressive freshness and structure. The mouthfeel is rich and concentrated, with flavors of ripe pear, lime, hazelnut and a salty minerality that lingers. The finish is refined, with a fine balance between ripe fruit, acidity and subtle wood tones.
Would you like to order wines from 2016 Henri Boillot Batard Montrachet Grand Cru online?
This wine is stored in our conditioned Wine Warehouse, perfectly preserved until the moment of delivery or collection. If you choose to collect the wine yourself, you will often also receive a nice discount. You will see your discount immediately when you choose 'Collect' on the checkout page. We are located in Dordrecht, almost directly next to the A16, with ample free parking. Click here for our address .
The full reviews by international wine journalists such as Robert Parker, James Suckling and Vinous can be read via the links next to the image. This is a free service for our customers.
Need advice on finding the perfect wine to go with your dish? Click here for our exclusive Sommelier . Freely available for Grandcruwijnen customers.
Wine and food pairings with the 2016 Henri Boillot Bâtard-Montrachet
- Lobster with lemon butter and fresh tarragon : the creamy texture of the lobster fits seamlessly with the full character of this wine, while the citrus accent emphasizes the fresh acidity.
- Roasted veal sweetbreads with truffle jus : the umami and soft fatty texture of the dish are perfectly balanced by the minerality and intensity of the wine.
- Coquilles Saint-Jacques with cauliflower puree : the subtle sweetness of the scallops combines beautifully with the refined aromas and soft texture of the wine.
- Grilled turbot with beurre blanc and capers : a classic fish dish that enhances the salty minerality of the wine and does justice to its structure.
- Risotto with mushrooms and Parmesan cheese : the earthy notes of the mushrooms connect with the ripe, nutty components of the wine.
- White asparagus with hollandaise and smoked salmon : the creamy and fresh character of this seasonal dish fits in nicely with the layering of this Grand Cru.
| Type of Wine | White |
|---|---|
| Country | France |
| Region | Bourgogne |
| Appellation | Puligny-Montrachet |
| Icons | Icon France |
| Winery | Henri Boillot |
| Grape | Chardonnay |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2016 |
| Drinking as of | 2022 |
| Drinking till | 2042 |
| Alcohol % | 13.5 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Parker rating | 95 |
| Tasting Profiles | Complex, Droog, Houtgerijpt, Krachtig, Mineraal, Rijk, Rond, Vol, Wit fruit |
| Drink moments | Indruk maken, Lekker luxe |
Parker
Bright and precise, the 2019 Chevalier-Montrachet Grand Cru delivers notes of pear, white flowers, blanched almonds and citrus oil. Medium to full-bodied, concentrated and incisive, it's lively and precise, with a bright spine of acidity and a chalky, delicately honeyed finish.
Guillaume Boillot began the harvest on September 6, as usual starting in Volnay. Yields were down, and alcohol levels ranged between 13% and 14.2%. "My father told me to frame the must analyses, as one couldn't hope for anything more perfect," he laughed. Whereas in 2018, Boillot was able to press all his white wines with a vertical basket press, in 2019 he reverted to a pneumatic press, explaining that even after foulage (crushing), it was simply too difficult to extract juice from the thick-skinned small berries that characterized the vintage. "Vinification intégrale," which is to say barrel fermentation of red wines, is still the order of the day for most of the red wine cuvées at this address. The other trend, which sharp-eyed readers will have picked up on, is a move toward more and more domaine-grown fruit: first came the Pommard 1er Cru Clos Blanc, which joined the range in 2018, and this year the Meursault 1er Cru Clos Richemont enters the portfolio. Boillot tells me that he has ambitions to continue this gradual transition. The 2019 vintage, in any case, is a great success, achieving both impressive quality and consistency, and these wines come warmly recommended.
Published: Jan 14, 2021
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Exclusive Content
Sign in to unlock professional wine reviews from world-renowned critics
The estate of Henri Boillot, is highly regarded for its exceptional wines, especially those produced from Chardonnay and Pinot Noir, the main grape varieties in Burgundy. He has vineyards in several prestigious appellations from Burgundy, including Puligny-Montrachet, Meursault and Volnay.
History of Henri Boillot
The history of Domaine Henri Boillot dates back to the end of the 19th century. It was originally founded by Henri Boillot's grandfather, Henri Boillot Sr., who began acquiring vineyards in some of Burgundy's most prestigious appellations. The wine tradition of the domain has been passed on from generation to generation. Henri Boillot Sr. was succeeded by his son, Henri Boillot Jr., and later by Henri Boillot III. Each generation continued to expand the family's vineyard holdings and refine its winemaking techniques.
Production by Henri Boillot
Henri Boillot owns and manages vineyards spread over approximately 19 hectares (about 47 acres) in Burgundy. Henri Boillot's portfolio typically includes wines made from Chardonnay (white) and Pinot Noir (red), the main grape varieties in Burgundy. One of the notable aspects of Henri Boillot's winemaking philosophy is his commitment to minimal intervention in the winemaking process. He believes that the grapes and the unique characteristics of each vineyard come into their own in the final wine. This approach often involves the use of natural yeasts and minimal use of new oak barrels to ensure that the wines reflect the true essence of the terroir. Henri Boillot is an advocate of sustainable and organic agricultural practices in the vineyards. He believes in minimal intervention in the winemaking process so that the grapes can fully express their origins and character. The estate is particularly highly regarded for its white wines made from Chardonnay grapes, including Premier and Grand Cru bottlings from renowned appellations such as Puligny-Montrachet, Batard-Montrachet, Le Montrachet and Meursault.
Boillot wines are known for their purity, elegance and finesse. His dedication to producing exceptional wines that truly represent the Burgundian terroir has cemented his position as one of the region's top winemakers.