Wine Advisor
Henri Boillot, Volnay 1er Cru Les Fremiets 2015
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Description
Tasting notes
Reviewed by: William Kelley
Boillot's 2015 Volnay 1er Cru Frémiets is excellent, wafting from the glass with a lovely bouquet of wild plum, black cherry, musk, incense and rich soil tones. On the palate, the wine is full-bodied, deep and seamless, layered and rich but remaining succulent and controlled, its finish long and sapid.
Reviewed by: Neal Martin
The 2015 Volnay Les Fremiets 1er Cru is another wine that is initially reduced on the nose, although this dissipates to a degree with time. It develops lovely raspberry, crushed strawberry and orange blossom scents that become very detailed and focused. The palate is well balanced with crisp acidity, nice poise and energy, and fine tension building toward a vivacious finish replete with red fruit, blood orange and just a hint of beet. What a wonderful Volnay! Tasted blind at the annual Burgfest tasting.
Reviewed by: Stephen Tanzer
Good full red. More brooding, medicinal aromas of redcurrant, dark cherry, spices and earth, complicated by sexy pepper and floral notes that do not come from stems; much more Pommard in style than the Chevrets, which is situated on the opposite, Meursault side of Volnay. Broad, rich, spicy and deep; this plump yet vinous wine conveys the compelling sweetness of the year with perfectly integrated acidity. Finishes very long and spicy, with horizontal, mouthcoating tannins and palate-saturating sweet and savory elements.
Reviewed by: Stephen Tanzer
(13.8% natural alcohol, from vines picked on August 29; entirely destemmed): Bright medium red. Very ripe aromas of raspberry, cherry pit, coffee and mocha. Big, broad and savory, offering concentrated flavors of red berries, dusty spices and earth. This light soil on the Pommard side of Volnay features a lot of little rocks but also a strong clay influence. This wine finished its sugar fermentation in barriques, which has given it more gras, noted Boillot. Finishes salty and long, with substantial but fully ripe tannins.
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.
