Cork in pristine condition. Fully mature with a medium dark golden color. Nutty almond flavors but with a nice spine of acidity left. Long finish. Creamy body.
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Dinner at The Bristol (Chicago, IL): I was certainly very excited to try this, but alas, I wasn't particularly keen on this bottle. As expected by the trio of vintage, producer, and vineyard, this is a massively scaled, emphatically fat chardonnay. However, the ripe fruit is starting to show flabbiness, and without any reductive, acidic, or mineral cut to temper that fat, I'd say drink up. I toyed for a minute with the thought that this was showing the pox, but at the end of the day, I would think this is fairly representative of what I'd expect.
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Very mature but not premoxed with oxidized flavors of butterscotch and caramel but there is some underlying acidity left ot keep it interesting. It really perked up with the langoustine thermador dish. Drink up now man.
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At a great point in its aging curve to drink now (out of a 375 ml bottle). Great balance and poise, yet wonderful intensity as well. Aroma has floral, mineral, and apricot / white peach notes. On the palate the fruit has clearly evolved to a more honeyed and tertiary point. Nice mouthfeel: rich, slightly viscous and while acidity is detectible, it is in harmony with the fruit and other aspects of the wine. I found the finish a bit short, but also didn't give the wine much time before drinking.
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I enjoyed this more than the Chevalier but was in the minority. it had power, richness and length. Like many of his wines, its a little fat but in a good way
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Served blind. This was easy to pick out because of the richness. It was a bit soft and short on the palate. Some thought slightly oxidized but might just be the Batard fat.
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Med golden, lemon pie, white flowers aroma. Concentrated and refreshing, peach, apricot, honey on palate, acidity is still zesty but finishes shorter than what the palate promised. Not very complex and a bit too big for me.
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HDH Auction (Restaurant Tru, Chicago, IL): Didn't spend much time on this: the glass I had was quite cold and I didn't have time to warm it up - lemon, taut, oak and butterscotch. Monolithic. Lemon and minerals on the palate, but it struck me as kind of flat. 15.5/20.
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Wines Tasted at HDH Auction (Tru - Chicago IL): Lots of ripe, stone stone fruit with some tropical hints and plenty of spice, still showing a bit of new oak character. Very modern, fun style. Best now.
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HDH auction tasting at Tru (Chicago, IL): This is a real fat bastard of a wine (seems to be a theme of the last few days). There's still a good whiff of sulphur at the start. The palate is quite ripe, with lots of tropical fruit characteristics -- pineapple seemed to dominate here. The finish came off a little bitter however.
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Last bottle I had was slightly oxidized, but this bottle was BANGING. It was youthful on the pop and pour but with about 30 minutes in the glass it just expands. Not in the same richness and concentration of the 04 batard from Boillot but it just had this incredible balance. Everything was in the right place. You could sense that it still needed a few years to really strut it's stuff as it was just yearning to break free with that classic big boillot batard flavor. But right now, the acid was in a perfect spot, the precision of fruit was there and the mouthfeel was just silky smooth.
Delish. Boillot is definitely up there as one of my favorite batard (if not my favorite) producer
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Initially I thought this was slightly oxidized, but it rounded out to reveal nice ripe flavors of citrus, vanilla and spice. Bright. Creamy texture. Sweet. A tad narrow on the finish.
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Medium yellow color, clean minerals mixed with slightly sweet fruit. The big problem is the mouth feel is so good you can't put the wine glass down. Very good white burgundy that should last another 7-10 years.
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To me I thought the bottle was a little off/oxidized. It rang a bit hollow on the mid palate. Had that core sweetness and citrus concentration that you have in Boillot Batard but none of that big punch you in the face power to follow it up. Picked up some acidity as the night wore on with a touch more apple and lemon zest but nothing like the prior bottles I've had.
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Eighth Annual White Truffle Dinner (Chez Weber - Chicago IL): Ripe and lush fruit aromas to start, plenty of oak spice. Similar fruit on palate, good balance, good acidity. Slightly short finish. Better, fresher than another bottle from a few weeks ago. Perhaps slightly lost in the overall quality of the other 2002 Batards in the flight.
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Open nose with delicious golden apple to pineapple fruit, lemon. Slight flint, white chocolate, vanilla cream, clove and balanced oak toast. Dry, round and balanced on the fullbodied palate with crisp acidity and ripe fruit: lemon, apple and melon. Hazelnuts, toasted almonds and creamy roundness in the long finish. Full and round, but well-balanced. Drinking quite nicely.
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Rob popped-and-poured this tonight after our successful blind Boillot tasting the other night. If this were served blind, I wouldn't have thought it either Boillot or Batard-Montrachet. Started slightly musty and backward, then showing apple aromas and some faint floral and spice hints. Very similar on palate with both apple and pear. Expanded a little after 45 minutes, but still not to the level i expected.
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Light yellow tinge, looks younger then vintage. Light myers lemon nose, sonry minerals. Dry dusty leaner stoney fruits, med weight, zesty. Good, not great, not rich or round like I would have expected. Not corked not oxidized, but seemed to be missing something. Almost kore Chablis like.
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Big and rich Batard, shows the vintage.....seemed to get darker and richer in the decanter as the night went on! Rich and creamy apple, peach, pear fruit....butter and toffee, toasted marshmallow, smoky limestone, and I got some spearmint. As rich as the wine was, it was loaded with chalky minerals, and laser sharp lemon citrus acid to give it a fresh cut. Great balance for this big boy.
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Great balance and finesse. Palate full of lemon oil, orange marmalade and some lechie nut. Excellent acidity and a touch of forest moss and sauteed mushrooms. Light on its feet with enough weight to hold up to any type of food.
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Very youthful color. Juicy lemon and white stone fruit on the nose with white flowers, stone, and some nut oil. Ripe, creamy fruit on the palate, but with more acidity than I would usually expect in Batard. Outstanding length with great mineral structure. Still quite youthful and absolutely delicious.
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Finally, a very healthy and all too youthful 2002 white Burg. This is clean as a mountain stream, focused and lean. Not exactly the profile of a typical Batard from a rich vintage, but that is a combination of the house style and an eight year old that acttually tastes as it should at such a relatively early stage.
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Very, very fine Batard from Boillot. This wine I bought on release even though I was unfamiliar with this producer because of the highly favorable barrel tasting reports. The critics were right. It's medium yellow, not gold. On the nose, there's butter, citrus and some hazelnut. There's genuine grand cru depth and intensity with the viscosity of whole milk. Slightly young perhaps but better to catch it now before it dies, since it's no longer an option to age white Burgundy 10+ years.
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One of the finest bottles of Bâtard-Montrachet I've ever had. Tasted against the 2001 Ramonet and the Girardin 2003 the Boillot was in a class by itself. This was a deep, rich wine with a very long flavor including lemon custard and citrus fruits upheld by the finest of transparent oak structures. Elegance, class, and delicacy in a glass. -JBL
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Had the bottle with Sushi. Alas it was a bit too warm, and while my favorite sushi restaurant is happy to serve wine I bring with no corkage (I always give some to my Sushi chef), they don't have all the preparations. That being said the wine was excellent. Some nice grass on the nose, along with the smell I think of as classic montrachet. Refreshing fruit on the tongue and unlke the last bottle, a wonderfully smooth finish.
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7/24/2020 - Hanibal Likes this wine: 92 Points
Found this lacking complexity for the appelation and somewhat muted but remained a good wine
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7/10/2017 - nywine68 Likes this wine: 92 Points
Cork in pristine condition. Fully mature with a medium dark golden color. Nutty almond flavors but with a nice spine of acidity left. Long finish. Creamy body.
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5/30/2017 - acyso wrote: 88 Points
Dinner at The Bristol (Chicago, IL): I was certainly very excited to try this, but alas, I wasn't particularly keen on this bottle. As expected by the trio of vintage, producer, and vineyard, this is a massively scaled, emphatically fat chardonnay. However, the ripe fruit is starting to show flabbiness, and without any reductive, acidic, or mineral cut to temper that fat, I'd say drink up. I toyed for a minute with the thought that this was showing the pox, but at the end of the day, I would think this is fairly representative of what I'd expect.
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3/21/2017 - dream Likes this wine: 91 Points
Very mature but not premoxed with oxidized flavors of butterscotch and caramel but there is some underlying acidity left ot keep it interesting. It really perked up with the langoustine thermador dish. Drink up now man.
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3/20/2017 - nywine68 wrote: 90 Points
Fully mature. Notes of oxidation but with good fruit and acidity left. Nose of orange peel
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3/9/2017 - nywine68 Likes this wine: 92 Points
Beautifully mature white Burgundy. Dark color, orange flavors with a long fresh acidic finish. Kept opening up more and more in the glass. Delicious.
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2/9/2016 - AWBryce wrote:
Lime citrus nose, stone fruit, nice acid, weighty, creamy (think lime yogurt). Vibrant.
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6/26/2015 - SteadyEddy Likes this wine: 93 Points
At a great point in its aging curve to drink now (out of a 375 ml bottle). Great balance and poise, yet wonderful intensity as well. Aroma has floral, mineral, and apricot / white peach notes. On the palate the fruit has clearly evolved to a more honeyed and tertiary point. Nice mouthfeel: rich, slightly viscous and while acidity is detectible, it is in harmony with the fruit and other aspects of the wine. I found the finish a bit short, but also didn't give the wine much time before drinking.
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6/10/2015 - ricknat1 wrote: 95 Points
I enjoyed this more than the Chevalier but was in the minority. it had power, richness and length. Like many of his wines, its a little fat but in a good way
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6/9/2015 - bill00 wrote: 92 Points
BYO Barolo Dinner (Campagna at the Bedford Post Inn): Exuberant and forward with sweet yellow corn custard. Broad and warm in the mouth without being too heavy. Oak is well integrated. Nice.
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3/21/2015 - FYC wrote:
Served blind. This was easy to pick out because of the richness. It was a bit soft and short on the palate. Some thought slightly oxidized but might just be the Batard fat.
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1/24/2015 - conviction buy wrote: 92 Points
Med golden, lemon pie, white flowers aroma. Concentrated and refreshing, peach, apricot, honey on palate, acidity is still zesty but finishes shorter than what the palate promised. Not very complex and a bit too big for me.
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12/1/2014 - BradE wrote:
Very enjoyable. Soft, somewhat airy (is that a term), and understated. Would drink again with pleasure.
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9/20/2014 - Seth Rosenberg wrote: 91 Points
HDH Auction (Restaurant Tru, Chicago, IL): Didn't spend much time on this: the glass I had was quite cold and I didn't have time to warm it up - lemon, taut, oak and butterscotch. Monolithic. Lemon and minerals on the palate, but it struck me as kind of flat. 15.5/20.
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9/20/2014 - Burgundy Al wrote: 91 Points
Wines Tasted at HDH Auction (Tru - Chicago IL): Lots of ripe, stone stone fruit with some tropical hints and plenty of spice, still showing a bit of new oak character. Very modern, fun style. Best now.
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9/20/2014 - acyso wrote: 90 Points
HDH auction tasting at Tru (Chicago, IL): This is a real fat bastard of a wine (seems to be a theme of the last few days). There's still a good whiff of sulphur at the start. The palate is quite ripe, with lots of tropical fruit characteristics -- pineapple seemed to dominate here. The finish came off a little bitter however.
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6/22/2014 - clayfu wrote:
Last bottle I had was slightly oxidized, but this bottle was BANGING. It was youthful on the pop and pour but with about 30 minutes in the glass it just expands. Not in the same richness and concentration of the 04 batard from Boillot but it just had this incredible balance. Everything was in the right place. You could sense that it still needed a few years to really strut it's stuff as it was just yearning to break free with that classic big boillot batard flavor. But right now, the acid was in a perfect spot, the precision of fruit was there and the mouthfeel was just silky smooth.
Delish. Boillot is definitely up there as one of my favorite batard (if not my favorite) producer
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8/18/2013 - johnh1001 wrote: 90 Points
Initially I thought this was slightly oxidized, but it rounded out to reveal nice ripe flavors of citrus, vanilla and spice. Bright. Creamy texture. Sweet. A tad narrow on the finish.
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6/19/2013 - 83AJ Likes this wine: 95 Points
Medium yellow color, clean minerals mixed with slightly sweet fruit. The big problem is the mouth feel is so good you can't put the wine glass down. Very good white burgundy that should last another 7-10 years.
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6/12/2013 - clayfu wrote:
To me I thought the bottle was a little off/oxidized. It rang a bit hollow on the mid palate. Had that core sweetness and citrus concentration that you have in Boillot Batard but none of that big punch you in the face power to follow it up. Picked up some acidity as the night wore on with a touch more apple and lemon zest but nothing like the prior bottles I've had.
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12/8/2012 - Burgundy Al wrote: 91 Points
Eighth Annual White Truffle Dinner (Chez Weber - Chicago IL): Ripe and lush fruit aromas to start, plenty of oak spice. Similar fruit on palate, good balance, good acidity. Slightly short finish. Better, fresher than another bottle from a few weeks ago. Perhaps slightly lost in the overall quality of the other 2002 Batards in the flight.
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11/30/2012 - avp wrote:
Open nose with delicious golden apple to pineapple fruit, lemon. Slight flint, white chocolate, vanilla cream, clove and balanced oak toast.
Dry, round and balanced on the fullbodied palate with crisp acidity and ripe fruit: lemon, apple and melon. Hazelnuts, toasted almonds and creamy roundness in the long finish.
Full and round, but well-balanced. Drinking quite nicely.
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11/30/2012 - VHJV wrote: 93 Points
A night of White Burgundy at Helsinki (Classic Wine Cellars, Helsinki, Finland): A bit aggressive initially. Gets much better with air. This wine is at the same time sweetish and completely dry. Big and bold, but not as refined as some other wines in this tasting.
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9/13/2012 - Burgundy Al wrote: 90 Points
Rob popped-and-poured this tonight after our successful blind Boillot tasting the other night. If this were served blind, I wouldn't have thought it either Boillot or Batard-Montrachet. Started slightly musty and backward, then showing apple aromas and some faint floral and spice hints. Very similar on palate with both apple and pear. Expanded a little after 45 minutes, but still not to the level i expected.
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9/1/2012 - KenK wrote: 89 Points
Light yellow tinge, looks younger then vintage. Light myers lemon nose, sonry minerals.
Dry dusty leaner stoney fruits, med weight, zesty. Good, not great, not rich or round like I would have expected. Not corked not oxidized, but seemed to be missing something. Almost kore Chablis like.
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3/29/2012 - Mrbuzz Likes this wine: 94 Points
Big and rich Batard, shows the vintage.....seemed to get darker and richer in the decanter as the night went on! Rich and creamy apple, peach, pear fruit....butter and toffee, toasted marshmallow, smoky limestone, and I got some spearmint. As rich as the wine was, it was loaded with chalky minerals, and laser sharp lemon citrus acid to give it a fresh cut. Great balance for this big boy.
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8/5/2010 - rdsboca wrote: 93 Points
Great balance and finesse. Palate full of lemon oil, orange marmalade and some lechie nut. Excellent acidity and a touch of forest moss and sauteed mushrooms. Light on its feet with enough weight to hold up to any type of food.
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6/10/2010 - MatthewF wrote:
Very youthful color. Juicy lemon and white stone fruit on the nose with white flowers, stone, and some nut oil. Ripe, creamy fruit on the palate, but with more acidity than I would usually expect in Batard. Outstanding length with great mineral structure. Still quite youthful and absolutely delicious.
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4/10/2010 - sdr Likes this wine: 93 Points
Finally, a very healthy and all too youthful 2002 white Burg. This is clean as a mountain stream, focused and lean. Not exactly the profile of a typical Batard from a rich vintage, but that is a combination of the house style and an eight year old that acttually tastes as it should at such a relatively early stage.
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1/9/2010 - sdr Likes this wine: 93 Points
Very, very fine Batard from Boillot. This wine I bought on release even though I was unfamiliar with this producer because of the highly favorable barrel tasting reports. The critics were right. It's medium yellow, not gold. On the nose, there's butter, citrus and some hazelnut. There's genuine grand cru depth and intensity with the viscosity of whole milk. Slightly young perhaps but better to catch it now before it dies, since it's no longer an option to age white Burgundy 10+ years.
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10/30/2009 - dst wrote: 94 Points
Very earthy and mineral. Good balance.
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1/15/2009 - Chevaliers wrote: 94 Points
drink or hold
Nose: Gorgeous and complex, bright and enticing.
Mouth: Rich and mouth filling with wonderful structure and a lively finish. Yum!
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11/28/2008 - brainsurgeon wrote: 92 Points
One of the more complex and delicious I've had. Notes honey, fruit, with mild oak and round tannins. Complex.
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11/24/2008 - Chevaliers wrote: 97 Points
One of the finest bottles of Bâtard-Montrachet I've ever had. Tasted against the 2001 Ramonet and the Girardin 2003 the Boillot was in a class by itself. This was a deep, rich wine with a very long flavor including lemon custard and citrus fruits upheld by the finest of transparent oak structures. Elegance, class, and delicacy in a glass. -JBL
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10/30/2008 - EHF wrote: 91 Points
Had the bottle with Sushi. Alas it was a bit too warm, and while my favorite sushi restaurant is happy to serve wine I bring with no corkage (I always give some to my Sushi chef), they don't have all the preparations. That being said the wine was excellent. Some nice grass on the nose, along with the smell I think of as classic montrachet. Refreshing fruit on the tongue and unlke the last bottle, a wonderfully smooth finish.
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9/11/2008 - EHF wrote: 89 Points
A nice crisp montrachet nose. A nice bottle of wine but I thought it tasted a bit metallic on the finish
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6/30/2008 - Chevaliers wrote: 93 Points
Clean and rich, this refined bottle of white Burgundy showed lemon custard backed by wonderfully balanced acidity and terrific freshness. -JBL
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6/15/2008 - Alpine wrote: 94 Points
Drank for Father's Day... with Halibit from Whole Foods... wonderful flavors with great acidity and backbone.
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