2006 | Domaine Henri Boillot | Corton-Charlemagne (Double Magnum)

Saline and violet notes on the nose. Dense, sweet and very ripe, with lovely focus and grip to the peach and pear flavors. Today this is considerably more pliant than Drouhin's Meursault Perrieres. A big wine with a long, sweet finish that shows an enticing stony aspect.

Reviews:

• Wine Advocate: Fresh lime, high-toned herbal distillates, kirsch, and brown spices in the nose lead to a cool, refreshing, herbal, chalky palate impression and a finish of incredible grip: chalky, saline, savory, and with faintly bitter hints of cherry pit. This is very Chablis-like, but in its striking mineral expression and its brightness, more like a super premier cru Chablis than a grand cru.

• Allen Meadows: Here the incredibly fresh and vibrant yet discreet nose reveals aromas of green apple, pear and wet stone, all of which introduces tautly muscled, broad-shouldered yet tangy full-bodied, notably ripe and sophisticated flavors of striking depth and length plus absolutely impeccable balance. What is perhaps most impressive though is that such a big wine retains such solid precision that continues on to a palate staining, wonderfully intense and bone dry finish.

Producer Information

Domaine Henri Boillot is a wine producer based in Meursault known for its red and white wines from Côtes de Beaune appellations.The estate was named Domaine Jean Boillot until 2005, but was changed when Henri Boillot bought out his siblings in order to distinguish it from his brother's new Domaine Jean-Marc Boillot. Henri had previously set up Maison Henri Boillot for négociant wines and retains these labels to distinguish them from estate wines.A majority of Boillot's white wines are sourced from premier crus in Meursault and Puligny-Montrachet, including the entire 4 hectare (10 ac) Clos de la Mouchere vineyard. The domaine's Pinot Noir-based wines come from premier crus in Savigny, Beaune and Volnay. In the vineyard, Boillot avoids the use of insecticides and herbicides. Heavy pruning takes place in spring to limit yields and fruit is harvested as late as possible to ensure maximum phenolic maturity.

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