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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.2 pts. and median of 91 pts. in 19 notes) - hiding notes with no text | | | Tasted by lltl2021 on 2/14/2024 & rated 88 points: Revisited after scoring a lot from K&L auction... The nose are not very expressive. Highly acidic, probably aggressively tart, with mostly sour cherry. On the palate, very smooth tannin, tart, finish is medium. I smelled some funk on the nose, not sure if it is slightly corked. Overall disappointing. (399 views) | | | Tasted by acyso on 2/4/2024 & rated 90 points: Vinetasters: (mostly) 2010 Burgundy (Park Ridge, IL): Served double blind. Slight rubber on the nose. Bright fruit, with a tart, juicy sour cherry bent. High acidity, with elegance and again the tart, acid-driven fruit on the palate. Lighter texture, with again some strawberry notes making this more Oregon in my mind than Burgundy. High enough acidity that this feels almost a little tart. My 5th, group's 9th. (1022 views) | | | Tasted by lltl2021 on 12/8/2022 & rated 90 points: Served blind, a little bit more advanced than expected, probably storage issue. Sour red fruit, lots of earthy notes and minerality. (1400 views) | | | Tasted by David Meddings on 10/16/2022 & rated 93 points: Decanted 1 hour. Dark garnet, clearing at rim. Violets and raspberry bouquet. Palate is medium to high toned acidity with dark cherry and raspberry notes. Medium to rather big bodied, with a strong spine of acidity lending considerable length and vibrancy. Fine tannins provide some additional complexity and just a bit of bite.
Polished and rather more muscular than I had expected. This was excellent. I'd not expect this to improve and it should continue drinking well for at least 5 more years. (1290 views) | | | Tasted by Burgundy Al on 3/24/2022: Meals in France; 3/21/2022-3/26/2022 (France): Tasty enough, but clearly lackluster vs expectations. (2206 views) | | | Tasted by Birks cellar on 2/17/2022 & rated 94 points: Fantastic complex. (1565 views) | | | Tasted by OmiyaDrinker on 12/24/2021 & rated 91 points: Nose of raspberry, iron, red cherry, clove. Light bodied palate with savory attack and mid-palate yet ripe, sweet fruit on the finish. A little simple but deliciously characteristic of what this is. (1564 views) | | | Tasted by bethel31 on 6/26/2021 & rated 90 points: Open pop and pour. A bit closed initially and thin on the palate. Was thinking it might be a bit too early to drink. After an hour and half of swirling, it opens up with berry notes, tinge of sour cherry on palate and medium bodied. Still have some way to go. (1507 views) | | | Tasted by COWineLover on 1/26/2021 & rated 92 points: First bottle of a half case. No decant. Brilliant ruby color with no discernible bricking. Aromatically displays red berries though not generously bursting forward. Aerating the glass reveals additional aromas of cut evergreen, cinnamon, and red licorice. On the palate this has great verve and cut with crisp but not overbearing acidity, and dusty tannins that reveal a deft touch of wood. Initially presents a combination of candied apple mixed with cinnamon. After the dustiness of the tannins settles this transitions into a raspberry and unripe strawberry conclusion that glides into a subtle yet sustained finish with a faint chalky minerality, and a Vosne like spiciness. Very nice polish and balance.
This was a promising first bottle. Based on the color and energy this seems to be comfortably entering an early drinking window. Drink or hold through 2035.
If this bottle is representative of the vintage, I am glad to have more 2010’s. (1873 views) | | | Tasted by etyc on 3/16/2017: A tad closed and reticent on the nose. Palate was, on the other hand, dark-fruited, full/round and intense. It got livelier with more time/air in the glass. This should be better with more cellar time... (4465 views) | | | Tasted by henryd1 on 10/4/2016 & rated 92 points: Surprisingly dark in colour for a 2010 Volnay. Nose has some nice dusty spices though without the depth and complexity of the great cotes de nuits. The palate is very deep, smooth and round in quite a modern style. This is one of those wines that would be great with a steak in a fancy hotel. Really well made but just a bit too much of a crowd pleaser and slightly lacking in individuality. It's very good though. 91-92. (3724 views) | | | Tasted by Rupert on 8/31/2014 & rated 90 points: Fresh, smooth textured, rich, reddish fruited, nice depth already; very attractive right now, but I sense this could become really special with time (5343 views) | | | Tasted by petitblanc on 3/15/2013 & rated 90 points: Faintly cloudy, medium-light ruby color. Initially quite closed and reductive on the nose, with a slightly eggy quality that quickly blew off, and an interesting yeasty hominy note. A couple hours in the glass did bring out a nice, persistent, elegant aroma of soapy perfume. Quite round and full on the palate, medium depth, just a little heat, sweet but not jammy. Clean and pleasant enough now for its fine balance, this really is not impressing yet, but there is some structure for improvement over the next 2 to 8 years. Showed best after a lengthy decant. From half bottle. (5747 views) | | | Tasted by mnh on 12/27/2012 & rated 94 points: Excellent. Suprisingly approachable now (4954 views) |
| By Allen Meadows
Burghound, April 2012, Issue #46
(Domaine Henri Boillot Volnay "En Chevret" 1er 1er Cru Red) Subscribe to see review text. | By Antonio Galloni
Vinous, The 2010 Red Burgundies (Feb 2012)
(Henri Boillot Volnay Les Chevrets 1er Cru Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/13/2012)
(Dom Henri Boillot, En Chevret Premier Cru Volnay Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, January/February 2012, IWC Issue #160
(Domaine/Maison Henri Boillot Volnay Les Chevrets) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Burghound and Vinous and JancisRobinson.com. (manage subscription channels) |
| Domaine Henri Boillot Producer websitePinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.Les Chevrets On weinlagen.infoFrance Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBurgundy Les vins de Bourgogne (Bureau interprofessionnel des vins de Bourgogne) (and in English)
Burgundy - The province of eastern France, famous for its red wines produced from Pinot Noir and its whites produced from Chardonnay. (Small of amounts of Gamay and Aligoté are still grown, although these have to be labeled differently.) The most famous part of the region is known as the Cote d'Or (the Golden Slope). It is divided into the Cote de Beaune, south of the town of Beaune (famous principally for its whites), and the Cote de Nuits, North of Beaune (home of the most famous reds). In addition, the Cote Chalonnaise and the Maconnais are important wine growing regions, although historically a clear level (or more) below the Cote d'Or. Also included by some are the regions of Chablis and Auxerrois, farther north.
Burgundy Report | Les Grands Jours de Bourgogne - na stejné téma od Heleny Baker
# 2013 Vintage Notes:
* "2013 is a vintage that 20 years ago would have been a disaster." - Will Lyons
* "low yields and highly variable reds, much better whites." - Bill Nanson
* "Virtually all wines were chaptalised, with a bit of sugar added before fermentation to increase the final alcohol level." - Jancis Robinson
# 2014 Vintage Notes:
"We have not had such splendid harvest weather for many years. This will ensure high quality (fragrant, classy and succulent are words already being used) across the board, up and down the hierarchy and well as consistently from south to north geographically apart from those vineyards ravaged by the hail at the end of June." - Clive Coates
# 2015 Vintage Notes:
"Low yields and warm weather allowed for ample ripeness, small berries and an early harvest. Quality is looking extremely fine, with some people whispering comparisons with the outstanding 2005 vintage. Acid levels in individual wines may be crucial." - Jancis Robinson
# 2017 Vintage Notes:
"Chablis suffered greatly from frost in 2017, resulting in very reduced volumes. As ever, the irony seems to be that what remains is very good quality, as it is in the Côte d’Or. Cooler nights across the region have resulted in higher-than-usual acidity, with good conditions throughout the harvest season allowing for ripe, healthy fruit." - Jancis Robinson
# 2018 Vintage Notes:
"The most successful region for red Burgundy in 2018 was the Côte de Beaune. The weather was ideal in this area, with just enough sunlight and rain to produce perfectly balanced wines naturally." - Vinfolio
Côte de Beaune
Côte de Beaune (Bureau interprofessionnel des vins de Bourgogne)
Vineyard maps on weinlagen.infoVolnay 1er Cru Vineyard maps on weinlagen.info |
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