So, Henri Boillot is one of my go to Burgundy producers...largely for his quality in craft but, his QPR as well.
Normally, I wouldn’t open even one of his Village Bourgogne whites this early (I would wait 2-3 more years) but, 2018 is a good to very good not outstanding vintage & this was only $25 ish. Inexpensive for a decent Burgundy these days. So, I bought several.
The nose reveals; waxy, sweet & sour lemons, the light, good/softer aspects of lemon pledge, lime zest, green & golden apple, overripe pineapple, honeysuckle, apricots, white peach, orange rind, grapefruit w/ pith, tree bark, flintiness, notes of roasted caramel, vanillin, beautifully, elegant, grey volcanics, salty, powdery, even slightly floral chalkiness, white to lightly brown spices, sea spray, oyster notes, limestone/sandstone, fruit blossoms, yellow lilies framed in a field of spring flowers.
The body is thick, rich, lush and nicely rounded. If you like viscosity, no issues here. It guides over the palate presenting no mouth arguments. Waxy, sweet & sour lemons, the light, good/softer notes of lemon pledge, green & some golden apple with skin, lime zest, overripe pineapple, honeysuckle, apricots, white peach, orange rind, tropicals green melon, tree bark, notes of roasted caramel, beautifully, elegant, grey volcanics, salty, powdery, even slightly floral chalkiness, white to lightly brown spices with some medium palate heat, sea spray, oyster notes, sulfur/flintiness, limestone/sandstone, fruit blossoms, yellow lilies framed in a field of spring flowers. The acidity is near dead on...like a gentle cool stream. The long finish is, gorgeous & sexy, elegant, rich, good balance all around and persists gently for minutes.
Just gets better & better as it warms & opens up in the glass. This Bourgogne will add another point or two when I open my next bottle in 2-3 years.
Excellent with our soft, white cheese...Jasper Hill Farms-Willoughby. If you can find this cheese, gets one of my highest recommendations. Bought it at Whole Foods but, you can always check JasperHillFarms.com if N/A where you shop.
Photos of; Masion Henri Boillot, Owner/Winemaker Henri Boillot, tasting room that looks into the barrel room and his Bonnes Mares Vineyard. — 6 days ago
An unfinished bottle which the engaged couple brought from their earlier dinner. Enjoyed this more than the Nicolas Feuillatte Brut, which I felt was a little too rich. Definitely a pleasant surprise. Fruity, juicy, and bright. Had a little bit of reductive stank, but nothing I mind. Finishes quite tangy with subtle yeast and spice notes. Not bad at all. — 3 days ago
Our annual Valentine’s Day bottle, a bit late as we were traveling last weekend. I think we have 5 left after this year. Very complex with an overriding caramel yeast note. Finish is beautiful crystalline lemon. But this is in an interesting place - the bubbles actually now feel a little much for the rest of the wine. Will be interesting to check in next year. Perfect with some sole meunière! — 4 days ago
Finally getting around to posting wines from my annual Napa trip from two weeks ago. Always goes by quick! Lots of fun new stops this year.
The Fantesca property on Spring Mtn is gorgeous, and their tasting room at the winery is stunning. Really enjoyed getting to try more of their wines.
I’m really picky on chardonnay, but this was intoxicating. It’s crazy young, but this is going to vault up the scale for me. First comparison that comes to mind is Aubert’s Larry Hyde & Sons, but with a touch less acidity (still plenty). This is supremely balanced. Honeyed stone fruits, lemon cream, and a slate/mineral note on the nose. Rich without being too dense. Vibrant. Powdered sugar lemon bar, meringue, and honey roasted cashews. This was (or may still be), the only chardonnay Heidi Barrett makes. — 6 days ago
I just read AG’s notes on the 16 vintage, and he’s nailed some characteristics that I detected, but couldn’t find the nouns to describe them. He identified camomile and apricot, which are bang on. Showing much better than my prior tasting, this is lithe, yet somewhat bold. Finishes with exotic fruits and marzipan. Moderate acidity complete what is an excellent presentation, soft and round, as opposed to focused and steely. — 4 days ago
It was my first time trying Moone-Tsai wines aside from their widely distributed Napa Valley Cab, so some of these were totally brand new to me. Melka is the winemaker.
Anytime I see Ritchie vineyard, I perk up. I really enjoy the fruit coming from that vineyard and this was no different. Bright and gold in the glass showing aromatics of banana bread pudding, powdered lemon bar, and honeyed tropical fruits. Vibrant acidity at this age with some classical Ritchie nuttiness alongside lemon cream and honeysuckle. Really good. — 9 days ago
This afternoon I have opened the 2017 Hidden Bench VQA Beamsville Bench Estate Chardonnay. A 100% Organic Chardonnay from Beamsville, Ontario.
On the nose the is pineapple, apricot, lemon curd, creme brulee, honeysuckle, praline and almond.
On the palate there is lemon, pear, pineapple, green apple, marzipan, wet flint rock and minerality.
This wine is medium bodied with medium + acidity that leads into a long fresh clean citrus finish. I hope everyone's weekend has been a good one and that the week ahead is safe. Nostrovia! 🥂🥂🥂🥂 — 4 days ago
Very charming indeed 😎🤦🏻♂️ Dense and rich, yet surprising lithe. A real class act here. I've got nothing but good things to say about Lafon's recent vintages and this 16' was firing on all cylinders from the get-go.
The nose was gorgeous - pears and apples with strong floral and rich malo elements, all set on a underlying tone of well-integrated reduction. On the palate, the wine was so smooth (no hardness at all!) and complex. The wife described it as being very balanced and complete. I loved the texture. Deceivingly light when first opened (to the point that AC thought it might have been a Chablis), but the texture kept buidling as the night progressed. Air also revealed the more citrusy side of this wine, lovely spice, and a light stoniness. The finish was long, driven by fruit and acidity. Superb really and I would definitely like to revisit this in a good couple of years.
NB: Apparently, no new oak was used in this 16' Charmes. — 11 days ago
When you’re in the smoke (London), white burgs are front and center. @David L, @Bill Bender, @Shay A, @Mike R, @Joe Lucca, @Carl Fischer and @Shawn R would wet their pants over this. Killer expression of burg. Regal, pristine and focused. Extends and expands on the palate. Head-spinning presentation - Chelsea, London. — 9 hours ago
Needs 30 minutes to open up even at this stage.
Nose still has a hint of wood. Lime
Palate is lime, mineral and terrific richness. Really citrusy. Great acidity. Upper right on the richness acidity 4 quadrant graph.
Served with shrimp in coconut cream sauce. A great pairing
Bought from fass selections. — a day ago