Wine Advisor
Henri Boillot, Volnay 1er Cru Les Fremiets 2018
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Description
Tasting notes
Reviewed by: William Kelley
The 2018 Volnay 1er Cru Frémiets exhibits lovely aromas of raspberries and cherries mingled with orange rind, spice and raw cocoa. On the palate, it's medium to full-bodied, lively and fine-boned, from more calcium-rich soils than Les Chevrets and built around bright acids and fine, chalky tannins.
Reviewed by: Neal Martin
The 2018 Volnay Les Fremiets 1er Cru has a powerful nose with burly red fruit. Quite New World in style, a hefty slab of toasty new oak that unfortunately subjugates the aromatics. After five minutes the VA begins to dominate. The palate is sweet and saccharine on the entry, rather cooked and figgy with a finish that is more Pinotage than Pinot Noir. Tasted blind at the Burgfest 2018 red tasting.
Reviewed by: Neal Martin
The 2018 Volnay Les Fremiets 1er Cru has a powerful nose with burly red fruit. Quite New World in style, a hefty slab of toasty new oak that unfortunately subjugates the aromatics. After five minutes the VA begins to dominate. The palate is sweet and saccharine on the entry, rather cooked and figgy with a finish that is more Pinotage than Pinot Noir. Tasted blind at the Burgfest 2018 red tasting.
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.
