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Henri Boillot Puligny Montrachet Clos de la Mouchere 2011, 750mL (BH94, WA93-95, ST93) from The BPW - Merchants of rare and fine wines.

Henri Boillot Puligny Montrachet Clos de la Mouchere

750mL

Vintage: 2011
Region: France--Burgundy--White
Appellation: Puligny Montrachet, Cote de Beaune

BH94, WA93-95, ST93
Rated 94 points by the Burghound: `(from 60+ year old vines and the vineyard is a whopping 4 ha monopole within Perrieres). A very mild hint of reduction reduces the expressiveness of the otherwise cool and pure floral, citrus rind, stone and soft spice notes. There is plenty of volume to the rich, intense and mouth coating middle weight flavors that exude a fine minerality on the gorgeously complex, strikingly well-delineated and bone dry finish. This saline-infused and clearly built-to-age effort is spectacular.`More info about this producer from the Burghound: `Henri Boillot is one very determined vigneron who both preaches, and practices, extreme rigor. He believes that there are no shortcuts and that nothing is free. Work properly and seriously and the results will be there. Consistent with this depiction, Boillot told me that `in Burgundy, we have two grape varieties that don`t like undue heat or dryness and this explains why he only partially tongue-in-cheek told me that the `fashion in which 2011 began made me think for all the world that we were going to have another 2003 on our hands. Our summer in 2011 occurred in April, May and the first half of June and not only was it hot but extremely dry. The vines were beginning to show distinct signs of hydric stress and I have honestly never been so happy to see lousy weather as I was by the time July rolled around. Granted, the lousy weather lasted longer than I would have preferred and the longer it persisted I finally decided to do a green harvest in the most literal of senses as I dropped the greenest fruit. A lot of green fruit. Thanks to this I had both ripe and clean fruit but unfortunately, not very much of it. The chardonnay came in with average potential alcohols of between 12.5 and 12.8%. And because it was very clean I did no lees settling. The vinification was simple because when you have ripe and clean fruit there really isn`t much to do except stand there and watch and then take credit later for the work the yeast did. I also did almost no lees stirring as it seemed clear that the wines were going to be rich enough and since I abhor heavy whites, there seemed to me to be no good reason to risk having them.` Because Boillot has a broad range of whites from all of the ?big three` communes, I always ask which of them he thought did best in any given vintage. He wryly noted that `in 2011, Puligny did the best. Then again, I always say that Puligny does the best so you would think that by now you could predict the answer!` Quite so. As an aside, I got into a discussion with Boillot about what makes for great reds and whites in terms of how they are produced. And he made several incisive observations where he noted that `great white wines are not about vinification, they are about the elevage. You make reds with your eyes as you`re constantly watching the colors and just feeling how the fermentations are going. By contrast, the whites are 100% about the details and making sure that you`re doing what`s required when it`s required but doing absolutely nothing superfluous. Great whites need acidity and great reds need phenolic maturity and if you insist on trying to make reds like you make your whites or vice versa, the results will not be the same.` As the scores and comments confirm the Boillot 2011s are absolutely terrific. Fans of the domaine will note the presence of two new appellations, those of Batard-Montrachet and the Puligny-Montrachet 1er of `Les Combettes`.`


$89.00

OUT OF STOCK
Read CellarTracker Wine Reviews

Henri Boillot Puligny Montrachet Clos de la Mouchere

750mL

Vintage: 2011
Region: France--Burgundy--White
Appellation: Puligny Montrachet, Cote de Beaune

BH94, WA93-95, ST93
Rated 94 points by the Burghound: `(from 60+ year old vines and the vineyard is a whopping 4 ha monopole within Perrieres). A very mild hint of reduction reduces the expressiveness of the otherwise cool and pure floral, citrus rind, stone and soft spice notes. There is plenty of volume to the rich, intense and mouth coating middle weight flavors that exude a fine minerality on the gorgeously complex, strikingly well-delineated and bone dry finish. This saline-infused and clearly built-to-age effort is spectacular.`More info about this producer from the Burghound: `Henri Boillot is one very determined vigneron who both preaches, and practices, extreme rigor. He believes that there are no shortcuts and that nothing is free. Work properly and seriously and the results will be there. Consistent with this depiction, Boillot told me that `in Burgundy, we have two grape varieties that don`t like undue heat or dryness and this explains why he only partially tongue-in-cheek told me that the `fashion in which 2011 began made me think for all the world that we were going to have another 2003 on our hands. Our summer in 2011 occurred in April, May and the first half of June and not only was it hot but extremely dry. The vines were beginning to show distinct signs of hydric stress and I have honestly never been so happy to see lousy weather as I was by the time July rolled around. Granted, the lousy weather lasted longer than I would have preferred and the longer it persisted I finally decided to do a green harvest in the most literal of senses as I dropped the greenest fruit. A lot of green fruit. Thanks to this I had both ripe and clean fruit but unfortunately, not very much of it. The chardonnay came in with average potential alcohols of between 12.5 and 12.8%. And because it was very clean I did no lees settling. The vinification was simple because when you have ripe and clean fruit there really isn`t much to do except stand there and watch and then take credit later for the work the yeast did. I also did almost no lees stirring as it seemed clear that the wines were going to be rich enough and since I abhor heavy whites, there seemed to me to be no good reason to risk having them.` Because Boillot has a broad range of whites from all of the ?big three` communes, I always ask which of them he thought did best in any given vintage. He wryly noted that `in 2011, Puligny did the best. Then again, I always say that Puligny does the best so you would think that by now you could predict the answer!` Quite so. As an aside, I got into a discussion with Boillot about what makes for great reds and whites in terms of how they are produced. And he made several incisive observations where he noted that `great white wines are not about vinification, they are about the elevage. You make reds with your eyes as you`re constantly watching the colors and just feeling how the fermentations are going. By contrast, the whites are 100% about the details and making sure that you`re doing what`s required when it`s required but doing absolutely nothing superfluous. Great whites need acidity and great reds need phenolic maturity and if you insist on trying to make reds like you make your whites or vice versa, the results will not be the same.` As the scores and comments confirm the Boillot 2011s are absolutely terrific. Fans of the domaine will note the presence of two new appellations, those of Batard-Montrachet and the Puligny-Montrachet 1er of `Les Combettes`.`


$89.00

OUT OF STOCK
Read CellarTracker Wine Reviews





 

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This list represents wines that are very similar (for a variety of reasons) to the wine you are currently considering. They exhibit similar characteristics and share other traits (such as varietal, price, and professional ratings). There are some very cool things here - take a look - and as always feel free to contact us directly for questions!

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