Wine Advisor
Henri Boillot, Batard Montrachet Grand Cru 2015
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Description
Tasting notes
Reviewed by: William Kelley
The 2015 Bâtard-Montrachet Grand Cru from Henri Boillot is a dramatic, powerful rendition of the 2015 vintage, offering up notes of ripe peach, tangerine oil, toasted nuts, iodine and wheat toast. On the palate, the wine is glossy, textural and full-bodied, with almost chewy extract and considerable amplitude, kept in check by succulent acids. Gourmand and generous, this is a classic Bâtard-Montrachet.
Reviewed by: Stephen Tanzer
(13.3% alcohol without chaptalization): Medium yellow, a bit paler than the Clos de la Mouchère. Complex but reticent aromas of stone and soft citrus fruits, menthol and minerals. Plush and thick but sappy, even penetrating; not at all a fat or heavy style of Bâtard, thanks no doubt to early picking. Boasts excellent definition to its stone fruit and saline mineral flavors. Finishes tactile, powerful and very long, slightly aggressive but not hot. This wine needs--and should repay--several years of bottle aging.
Reviewed by: Stephen Tanzer
(50% new oak): Deep, musky aromas of very ripe stone fruits and clove. Silky-sweet in the mouth, showing sexy leesy notes of hazelnut and smoke and excellent salty extract but less obvious oakiness than the Criots and the Bienvenue. This powerful yet suave Batard finishes smooth and vibrant, with a repeating note of clove and terrific saline persistence.
About the Producer
Domaine Henri Boillot, located in the wine-producing village of Meursault in the Cote de Beaune, Burgundy, France, is a winery with a long history of quality. The vineyards of Château Boileau are located in the Côtes de Bern and Cote de Nuits appellations. The grapes for the white wines are mainly produced in the Grand Cru and Premier Cru of Prigny-Montrachet, where the soil is mainly brown limestone with occasional limestone clay soils, giving the white wines a complex and elegant taste. The grapes for the red wines come mainly from the first growths of the Volnay appellation, where the soils are mainly schist and limestone, giving the wines aromatic intensity and finesse. Château Boisrot follows traditional winemaking techniques. When the grapes reach optimum ripeness, they are picked by hand and transported to the winery. In the winery, the grapes are carefully selected and destemmed by the winery workers in order to select the best quality fruit. For the white wines, the grapes are pressed after breaking their skins and the must is then poured into fermenters where it is partially fermented and transferred to new French oak barrels for maturation. Unlike white wines, red wines are made by placing the broken skins of the grapes directly into the fermenters, allowing the skins to come into contact with the juice to extract the right amount of pigments, tannins and flavours. After fermentation, all red wines are matured in new French oak barrels, allowing oxygen to penetrate through the grain and soften the tannins, giving the wine a smooth texture and complex aromas. Currently, all of Château Boisrot's white wines are made from Chardonnay, a fresh and fruity wine that has been described as the 'star of white wines' in Burgundy. The red wines are all made from Pinot Noir, a rich and powerful wine that has received a great deal of praise from wine critics and wine reviewers.
