Wine Advisor
Henri Boillot, Volnay 1er Cru Les Caillerets 2015
View analysis
Description
Tasting notes
Reviewed by: Stephen Tanzer
Very good medium red. Lovely aromatic lift to the aromas of cherry, pungent minerality, rose petal and musky soil tones. Broad and intense but showing less easygoing early sweetness than the Fremiets. This is more minerally, high-pitched and youthfully tight but still maintains an impression of pliancy. Finishes sappy, gripping and long, with terrific focus and refined tannins.
Reviewed by: Stephen Tanzer
(fully destemmed; 50% new oak): Moderately saturated medium red. Very ripe aromas of plum, red cherry and redcurrant energized by floral and minty nuances. Conveys a stronger impression of vinosity than the Frémiets owing to its underlying saline minerality but the red fruit and sweet oak flavors still give it attractive sucrosité. This nicely sappy, high-pitched wine finishes with excellent subtle persistence and mineral grip.
Reviewed by: William Kelley
The 2015 Volnay 1er Cru Les Caillerets is more taut and reserved than the Frémiets, opening in the glass with notes of wild berries, flowers and a framing of cedary new oak. On the palate, the wine is full-bodied, layered and fine-grained, with chalky tannins and a long, sappy and almost saline finish.
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.
