Wine Advisor
Henri Boillot, Clos de Vougeot Grand Cru 2017
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Description
Tasting notes
Reviewed by: William Kelley
From a parcel in Grand Maupertui, the 2017 Clos Vougeot Grand Cru reveals lovely aromas of sweet dark berries, licorice and rich soil, framed by creamy new oak. On the palate, it's medium to full-bodied, firm and chewy, with lots of extract and structuring tannins, underpinned by tangy acids. It's quite promising but will need some time.
Reviewed by: Neal Martin
The 2017 Clos Vougeot Grand Cru has a well-defined bouquet of vibrant dark cherries and black currant aromas, the oak nicely integrated. The palate is well balanced with sappy black cherries and blueberry fruit, the richness countered by the acidity to leave the finish pure and refreshing. There is a bit of new oak to be subsumed, but time should reveal a delicious Clos Vougeot.
Reviewed by: Neal Martin
The 2017 Clos de Vougeot Grand Cru, which comes from the lieu-dit Grand Maupertui, has a slightly static bouquet at the moment when I am seeking more animation and terroir expression. The palate is grippy and assertive on the entry with candied orange peel and Moroccan spice layering the black fruit, that spiciness really dominating the finish. It will require several years in bottle.
Reviewed by: Neal Martin
The 2017 Clos Vougeot Grand Cru has a well-defined bouquet of vibrant dark cherries and black currant aromas, the oak nicely integrated. The palate is well balanced with sappy black cherries and blueberry fruit, the richness countered by the acidity to leave the finish pure and refreshing. There is a bit of new oak to be subsumed, but time should reveal a delicious Clos Vougeot.
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.
