2016 Clos Vougeot Grand Cru Henri Boillot

(from a ~.34 ha parcel in Grand Maupertuis). A pretty and very fresh if quite restrained nose is composed by notes of plum, dark cherry and discreet wood nuances. There is outstanding richness to the round and admirably pure big-bodied flavors that possess impressive mid-palate concentration while concluding in a markedly firm, dusty, mouth coating and moderately austere finish that delivers seriously good length. Patience required though. 2033+ .

15 mdr. nye fade. Intens parfumeret i duften. Flot intensitet og balance. Fadet dog meget markant. Mørke kirsebær, peber, krydderier og toast. Dyb og kompleks med en lang afslutning. 94.

Brisk red purple. Firm fruit without individual detail yet. Rather dry on the palate, perhaps a little too much oak influence. Certainly I would like to see more lifted fruit but that is not really the Clos Vougeot style. Solid and sound. Tasted: September 2019.

Clos Vougeot Cru Domaine Henri Boillot fra den berømte mark omkring det gamle kloster, der har givet marken navn. Mange producenter har nogle rækker inden for klostermuren, så der findes tilsvarende mange versioner af Clos de Vougeot. Den har været på nye fade i 15 måneder, og det mærkes. En del garvesyre, men fin balance. Stort potentiale, så den får nok topkarakter om nogle år.

(there was a lot of frost here, but the Boillots' two parcels of very old vines in Grand Maupertui suffered less than vines at the bottom of the clos; 25 hectoliters per hectare produced; 75% new oak): Good dark red; more deeply colored than Boillot's estate wines from the Côte de Beaune. Lovely perfumed lift to the aromas of red cherry, licorice, spices and flowers. Then fat and thick in the mouth, with dark berry and black cherry flavors energized by salty minerality. Lovely inner-palate tension and flavor complexity here. The tannins are firm but not dusty or dry on the long, rising finish. Boillot does a fermentation intégrale for most of his Côte de Nuits wines, vinifying them in barrels, then pressing them and returning them to barrel. This technique makes for gentler extraction and results in an earlier integration of fruit and oak elements, typically yielding rounder, more voluminous wines with silkier tannins but also more structure without dryness.