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. — a year ago
Nikki & Jeff Nelson joined together with Dragonette Cellars winemaker, Brandon Sparks-Gillis, & craft 2 very different small production Chards. Blend 2 stylistically different wines, from 7 vineyards, with little intervention, minimal oak, no additives just pure expressions of Chard! White Hill is more Chablis-like of the 2; aromas of stone and tropical fruits with citrus notes. On the palate peach, pineapple and ripe apple with citrus and mineral wrapped in generous acidity. Fresh, medium+ finish ending with citrus and mineral character. — a year ago
I had to consume six or eight bottles of this fantastic Merlot before I could feel sufficiently inspired to express how I feel about this wine. I have followed Scotts career for almost two decades and here he expresses his love of The Craft of Bacchus with his NW Swan Song.. This wine is everything that led me to become an oenophile (I.e. Wine Nerd) in the first place. It is full bodied without being cloying or smoky, with rich dark cherries and chocolate up front and a lingering, lingering, lingering coffee flavor on the tongue. Scott is keen on experimenting with grapes from lesser known AVAs and this El Dorado wine gives credence to his theory - the delightful dusty tannic structure could compete in a blind taste test with a Rutherford Cabernet. The new Pilot Hill Gang is great, and I hold Mr. Parish in high regard as well (my reviews of his wines bear this out), and I gave that wine five hearts, deservedly . However, as in Spinal Tap, this wine goes up to eleven. I just ordered another case and I urge you all to order two cases: one to drink now, and one to cellar. Note to Miles Raymond: we *are* drinking freaking Merlot 😹 — 5 years ago
I have a preference for Burgundy or Chardonnay that has little or no wood influence. All tank or neutral wood influence. This is nice. Green apple, creme brulee, honey notes but, too much new oak for my taste preference. Score reflects their style craft more than my enjoyment. Hedy’s second course, Asparagus, Egg, Parmesan, Truffle Vinaigrette, Prosciutto Crisps . Not much of an Asparagus fan but, Hedy’s preparations generally give me good cause to enjoy things I normally don’t enjoy. @PlateAndBottle — 3 years ago