Wine Advisor
Henri Boillot, Puligny Montrachet 1er Cru Les Pucelles 2017
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Description
Tasting notes
Reviewed by: William Kelley
Aromas of crisp orchard fruit, mandarin, beeswax and white flowers introduce the 2017 Puligny-Montrachet 1er Cru Les Pucelles, a medium to full-bodied, chiseled wine, that represents a comparatively tensile, tight-knit rendition of this site, displaying good concentration, depth and length.
Reviewed by: Neal Martin
The 2017 Puligny-Montrachet Les Pucelles 1er Cru has an intense bouquet of petrichor and light orange peel notes. It lacks a little harmony at first but then comes together nicely. The palate is elegant and sensual, offering a fine bead of acidity and orange pith and nectarine flavors. Lightly spiced and quite persistent on the finish, with some lime on the aftertaste. Very fine and undeniably very pretty. This will be difficult to resist. Tasted blind at the annual Burgfest tasting in Savigny-lès-Beaune.
Reviewed by: Stephen Tanzer
Bright, pale yellow. Complex and complete on the nose, offering scents of peach, flowers and saline minerality. Boasts outstanding saline concentration and energy without any rough edges but quite tightly coiled today. This boasts remarkable palate presence for premier cru and its very slowly mounting, rising finish stains the palate. Serious potential here.
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.
