Henri Boillot
The Boillots have been farming in Burgundy since 1885. The sheer quality of Domaine Boillot wines, including the impressive and exclusive Les Mouchères monopole, is testimony to the assiduous work they have done in both the vineyards and cellar.

Henri is the fifth generation of the branch of the Boillot family. His son Guillaume joined the domaine few years ago. In 2005 Henri Boillot bought out the shares of his brother and sister and put his own name to his father Jean’s domaine. The Domaine is now located in Meursault.

Today, Domaine Henri Boillot consists of 15 hectares split between white (including 3,92 hectares of Puligny Montrachet Clos de la Mouchère, which is a Monopole and a small enclave in Puligny “Les Perrières”, adjoining Puligny Clavoillon) and red (a number of 1er Crus in Savigny, Beaune, and Volnay). In the vineyard Henri Boillot uses “lutte raisonnée” meaning without using chemicals on the soil.

White grapes are whole-bunch pressed, vinified without any batonage (French term for stirring the lees during the aging and maturation of wine).
The elevage is in 350L barrels (size used since 1996 at the domaine), balance between new barrels and one year old barrels (never more).
In the winery, reds are destalked then cooled down at 8°C for 12 days as part of a four week vatting time. Once the temperature is allowed to rise so that fermentation begins, the must may well be punched down but they avoid pumping over. After fermentation the wine goes to barrel, either new or one year old barrel. No racking, fining or filtering.

The wines are bottled after 18 months in barrel and are generally described as pure, rich, accurate, powerful and brilliant.

“…these wines showed vibrancy, excellent acidity, genuine vineyard character, and they tasted damn good too!…In every case, the Boillot wines served as excellent representatives of the fundamental character one has come to expect from these vineyards.” – The Wine Advocate