The third stage in the vertical tasting of this bottling. Out of order due to delivery...2017, 2015 & 2016.
The 2016 is reviewed best of the three vintages. I wouldn’t argue that at this point. It’s; rounder, more powdery minerals, volcanics & the chalkiness & sea fossils beautifully softer. I would only say the producer and their vintages are similar & consistent.
All of them drink like a nice, more expensive Meursault.
Photos of, Domaine Pierre Boisson, Pierre, Bernard & Anne Boisson, directional signage so you don’t get lost and Pierre, Bernard & Anne Boisson barrel tasting. — 2 years ago
This is the Pierre Boisson Pommard, which I guess is the new incarnation of the.Boisson-Vadot Pommard. Decanted. Notes from 2 hrs open. This is a stunning wine, but perhaps more Volnay/Monthelie than quintessentially Pommard: none of the rustic and dark red fruit notes I usually imagine. On the nose: soft smoke, sweet wild cherry, pomegranate, soft spice...on the palate: fantastic acidity, excellent density, sweet wild cherry, pomegranate molasses, damp earth and only very soft tannin. — 2 years ago
Kellogg's Special K frosty cereal, sweet corn, yeasty and nutty. Compared to the Boisson Vadot, there is density and richness, but I suppose the age to this wine is a factor as well. A very different kind of Meursault. — 4 years ago
Do not want to make too much noise any more about the wines of the Boisson Vadot family because they are so fucking good...and because it already becomes more and more difficult to buy them. If you want textbook Burgundy whites then this is what you should drink. The whole range from the simple burgundy white to the Chevaliers and Genevrieres does deliver and ages well. — 2 years ago