Wine Advisor
Henri Boillot, Volnay 1er Cru Les Fremiets 2017
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Description
Tasting notes
Reviewed by: William Kelley
The 2017 Volnay 1er Cru Frémiets displays appealing aromas of smoked meats, plums, wild berries, dark chocolate and rich soil. On the palate, it's medium to full-bodied, broad-shouldered and velvety, with fine-boned structuring tannins cloaked in sapid and succulent fruit.
Reviewed by: Neal Martin
The 2017 Volnay Les Fremiets 1er Cru has a perfumed bouquet of rose petal, morello cherries and light sous-bois aromas. The palate is well balanced and lightly spiced, with fine delineation. The sour cherry finish has its bitterness under firm control. This should drink well over 10–15 years.
Reviewed by: Neal Martin
The 2017 Volnay Les Fremiets 1er Cru has a generous, slightly gamey bouquet that unfolds in the glass. The palate is well balanced with sappy red and black fruit infused with liquorish and light tobacco notes forward the structured finish. A spicy residue on the aftertaste lingers for 30 seconds. Give this a couple of years in bottle.
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.
