Domaine Henri Boillot Clos de la Mouchère Monopole Puligny-Montrachet 1er Cru Chardonnay 2013

$99.95

Pale light yellow. Sexy aromas and flavors of peach, acacia flower, smoke and clove. Rich in extract, smooth and dry, gaining thickness toward the back without any loss of harmony. Utterly smooth, extract-rich wine with superb persistence. The combination of dryness and gras is extraordinary. Another premier cru at grand cru level in this cellar. Vinous Media, Stephen Tanzer

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Ratings on Delectable

David T Delectable Pro

Independent Sommelier/Wine Educator

One the nose, a touch of sour green apple, lime zest, ripe pineapple, mango, lemon, touch of mint, stone fruit skin, honey, green melon, limestone minerals, sea shells, yellow lilies & spring flowers. The palate is thick and rich from a touch extra lees stirring. A touch of sour green apple, lime zest, ripe pineapple, mango, lemon, touch of mint, stone fruit skin, honey green melon, limestone minerals, sea shells, yellow lilies & spring flowers. Good round acidity with a long rich finish that lasts minutes. Photos; Puligny-Montrachet -Clos de la Mouchere, owner/Winemaker Henri Boillot and their Domaine. Producer notes & history... Before striking out on his own in 1984 Henri had worked for the family firm but his success in his own right persuaded his grandfather Jean Boillot to persuade him to return to the fold. In 2005 Henri bought out his brother and sister and renamed the domaine name from Domaine Jean Boillot to Domaine Henri Boillot to avoid confusion with his brother Jean-Marc Boillot's company. The Domaine consists of some 19 hectares, mostly in Puligny and Meursault for white wines where he owns the monopole of Clos de la Mouchere, and in Savigny-les-Beaunes, Beaune and Volnay for reds. In the vineyard Henri and Guillaume farm sustainably, avoiding artificial pesticides and herbicides, and much hard work in the vineyard means low yields of relatively late-picked fruit at a peak of ripeness. The whites are very gently crushed to avoid bitter flavours and fermented in barrels larger than the norm at 350 litres so that the purity and freshness of the fruit is unencumbered, and bottling follows 18 months or so in barrel. Pinot noir grapes are sorted in the vineyard before being taken to the winery, destemmed, crushed and cold soaked before a fairly long fermentation. 18 months in barriques is the norm before being bottle unfined and unfiltered. Since 2006, he has worked with his son Guillaume, who now makes the red wines, at their new state-of-the-art winery in Meursault where all the Domaine and 'négociant' wines (under the label of Maison Henri Boillot) are made.

One the nose, a touch of sour green apple, lime zest, ripe pineapple, mango, lemon, touch of mint, stone fruit skin, honey, green melon, limestone minerals, sea shells, yellow lilies & spring flowers. The palate is thick and rich from a touch extra lees stirring. A touch of sour green apple, lime zest, ripe pineapple, mango, lemon, touch of mint, stone fruit skin, honey green melon, limestone minerals, sea shells, yellow lilies & spring flowers. Good round acidity with a long rich finish that lasts minutes. Photos; Puligny-Montrachet -Clos de la Mouchere, owner/Winemaker Henri Boillot and their Domaine. Producer notes & history... Before striking out on his own in 1984 Henri had worked for the family firm but his success in his own right persuaded his grandfather Jean Boillot to persuade him to return to the fold. In 2005 Henri bought out his brother and sister and renamed the domaine name from Domaine Jean Boillot to Domaine Henri Boillot to avoid confusion with his brother Jean-Marc Boillot's company. The Domaine consists of some 19 hectares, mostly in Puligny and Meursault for white wines where he owns the monopole of Clos de la Mouchere, and in Savigny-les-Beaunes, Beaune and Volnay for reds. In the vineyard Henri and Guillaume farm sustainably, avoiding artificial pesticides and herbicides, and much hard work in the vineyard means low yields of relatively late-picked fruit at a peak of ripeness. The whites are very gently crushed to avoid bitter flavours and fermented in barrels larger than the norm at 350 litres so that the purity and freshness of the fruit is unencumbered, and bottling follows 18 months or so in barrel. Pinot noir grapes are sorted in the vineyard before being taken to the winery, destemmed, crushed and cold soaked before a fairly long fermentation. 18 months in barriques is the norm before being bottle unfined and unfiltered. Since 2006, he has worked with his son Guillaume, who now makes the red wines, at their new state-of-the-art winery in Meursault where all the Domaine and 'négociant' wines (under the label of Maison Henri Boillot) are made.

9.3

Kevin Walsh Delectable Pro

Wine blogger doxologywine.com; Freelance Sommelier (Court of Master Sommeliers) Doxology Wine Consulting

Hat chardonnay is supposed to taste like! At least as far as I'm concerned

Hat chardonnay is supposed to taste like! At least as far as I'm concerned

9.1

Erik McLaughlin Delectable Pro

Vice President Seven Hills Winery

From magnum. Stunning.

From magnum. Stunning.

9.3

John Osgood

Showed more modern than I hoped with some tropical flavors. Needs time.

Showed more modern than I hoped with some tropical flavors. Needs time.

8.9

David T Delectable Pro

Independent Sommelier/Wine Educator

Creamy lemons, butter, touch of honey. Excellent producer.

Creamy lemons, butter, touch of honey. Excellent producer.

9.3

David T Delectable Pro

Independent Sommelier/Wine Educator

Lots of honey, meyer lemons, ripe grapefruit pulp, green & golden apples, lime zest, touch of almond, silky chalk and minerals, thick, creamy and long rich beautiful finish.

Lots of honey, meyer lemons, ripe grapefruit pulp, green & golden apples, lime zest, touch of almond, silky chalk and minerals, thick, creamy and long rich beautiful finish.

9.3

David T Delectable Pro

Independent Sommelier/Wine Educator

Lemon pulp with rhine, ripe pineapple, green apples, creamy texture, perfect minerality, good balance, nice acidity and finish.

Lemon pulp with rhine, ripe pineapple, green apples, creamy texture, perfect minerality, good balance, nice acidity and finish.

9.3

Chris Morgan Delectable Pro

Sommelier The Oceanaire Seafood Room

From Mag!

From Mag!

9.3

Cameron Hobel Delectable Pro

Owner/Winemaker Hobel Wine Works

Last drops of a half consumed today... Great juice.

Last drops of a half consumed today... Great juice.

9.4

Thibaut Marquis Delectable Pro

Region Manager East, CRU Selections Terlato Wines International

Love these guys!! Great Bourgogne blanc in general!

Love these guys!! Great Bourgogne blanc in general!

9.4