The Boillot family has been making wine in Burgundy since 1885. Henri is the third generation to produce wines from the domaine. The domaine itself under the name “Domaine Henri Boillot” has only been in existence since 2005 – when Henri bought out his brother and sister and renamed the domaine from “Domaine Jean Boillot” to “Domaine Henri Boillot” to avoid confusion with his brother’s estate “Jean Marc Boillot”.

Henri’s son, Guillaume joined the domaine in 2008. In 2012, he became the head of viniculture and took over the vinification of the red wines. Father and son are now working hand in hand.

Today, Domaine Henri Boillot consists of 19 hectares of vineyard, roughly equally planted with Pinot Noir and Chardonnay. The holdings count a notable number of 1er crus in Meursault, Chassagne-Montrachet, Puligny-Montrachet, and Volnay, and include the Clos de la Mouchère, a walled-enclave monopole within the Puligny-Montrachet Premier Cru Les Perrières. The 2017 vintage saw the arrival of two new parcels of Grand Cru red, in Échezeaux and Latricières Chambertin.

In the vineyard Henri and Guillaume farm sustainably, avoiding artificial pesticides and herbicides. Vineyard work is meticulous throughout the year to maintain low yields and to achieve perfect ripeness and natural balance of the fruits when harvest comes.

A thorough sorting is done in the vineyard during harvest. Pinot Noir grapes are mostly destemmed, crushed and go through a cold soaked before a fairly long fermentation in oak. The Chardonnays are very gently crushed in a vertical press to avoid bitter flavours and fermented in 350-liter barrels to preserve the purity and freshness of the fruit. Most wines are aged for 18 months in barrels and bottled unfined and unfiltered.

Whilst Boillot is famous for his world-class whites, the hard work of Guillaume to improve their red wines is paying off. In recent years, the domaine has been bottling some of the finest white and red wines of the Cote.

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2.16 SHANGHAI | Domaine Felettig Dinner

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