Domaine Henri Boillot : Bâtard-Montrachet Grand cru 2021

Tasting Notes and Tips for the Bâtard-Montrachet 2021 from Domaine Henri Boillot

Tasting

Appearance

The color reveals a deep lemon-yellow hue with subtle green highlights, evoking the vitality and youth of this grand cru.

Nose

The nose opens with restraint, gradually unfolding a complex bouquet with notes of citrus and white flowers. Hints of exotic tea, anise, and freshly sliced apple mingle with stone-fruit aromas such as pear and peach. With aeration, scents of light honey, acacia, and honeysuckle emerge, accompanied by delicate touches of apricot, mandarin oil, butter, and white pepper.

Palate

On the palate, the wine impresses with its excellent volume and precise definition. The attack is both succulent and energetic, revealing flavors of fine lemon, yellow and dried fruits, along with a distinctive saline minerality. The texture is creamy and dense, supported by a lively acidity that brings tension and freshness. The finish, precise and well-balanced, lingers on notes of bitter lemon zest and sweet spices, offering remarkable length. Currently very tightly wound, this wine requires extended aging to fully reveal its potential.

Food and Wine Pairings

This Bâtard-Montrachet 2021 pairs beautifully with refined, sophisticated dishes. It elevates noble shellfish such as lobster, langoustine, and large wild shrimp. Foie gras also makes a classic pairing, as do roasted firm-fleshed fish served with creamy sauces. Veal dishes with cream or mushrooms harmoniously complement the richness and mineral complexity of this grand cru.

Serving and Cellaring

The Bâtard-Montrachet 2021 should be served at a temperature between 12 and 14°C to allow its aromatic complexity to fully express itself while preserving its vibrancy. Aeration for 15 to 20 minutes after opening, or even decanting, is recommended to help the wine open up. This wine can be cellared until around 2038, or even beyond under optimal storage conditions. The optimal drinking window is between 2033 and 2038.

A grand cru from Burgundy combining power and mineral precision

The estate

Founded in 1885, the Domaine Henri Boillot represents five generations of winemaking expertise in Burgundy. Strategically established in Meursault, between Puligny-Montrachet and Volnay, the estate now covers around 19 hectares. Henri Boillot, who took over the family estate before restructuring it in 2005, embodies the excellence of Burgundy white wines. Since 2019, his son Guillaume has been responsible for the estate’s day-to-day management, while Henri continues to oversee the production of the white wines. A pioneer of sustainable viticulture as early as the 1990s, the estate stands out for its environmentally respectful approach and its minimal-intervention winemaking philosophy. Domaine Henri Boillot has also expanded as an exceptional micro-négociant since 1995, producing remarkable expressions of Burgundy grand crus.

The vineyard

Bâtard-Montrachet is a prestigious grand cru established on July 31, 1937, spanning around 11.22 hectares across the communes of Puligny-Montrachet and Chassagne-Montrachet. Domaine Henri Boillot owns a parcel of about one-third of a hectare, ideally located on the boundary between the two communes, in the mid-slope section of the vineyard. The terroir is characterized by brownish limestone soils mixed with gravel, over deep limestone layers that give the wines their distinctive minerality. Situated between 240 and 250 meters above sea level with an east and south exposure, the vineyard benefits from optimal sunlight. The chardonnay vines are farmed according to sustainable practices, with hand harvesting and yields limited to 40-45 hectoliters per hectare.

The vintage

The 2021 vintage in Burgundy proved particularly challenging for winegrowers, marking one of the smallest harvests ever recorded. A brutal spring frost in April devastated many parcels, followed by pronounced weather instability throughout the season. Despite ideal flowering, volatile climatic conditions maintained constant pressure on the vines. These challenges significantly reduced production volumes, making 2021 the smallest harvest ever experienced by Domaine Henri Boillot. Nevertheless, the harvested grapes revealed exceptional quality, producing elegant, refined white wines—less opulent than other vintages yet remarkably balanced, with beautiful aromatic expression and preserved natural acidity—promising excellent aging potential.

Vinification and aging

The Bâtard-Montrachet 2021 grapes were harvested by hand into small perforated crates to prevent crushing. After slow, gentle pneumatic pressing, the must was transferred to oak barrels following light settling. Alcoholic and malolactic fermentations took place entirely in barrel, with around 30% new oak. Aging continued for 18 to 21 months in 350-liter barrels, without bâtonnage in order to preserve the authentic expression of the terroir. This minimal-intervention winemaking approach, favoring indigenous yeasts and avoiding excessive handling, allows the wine to develop its natural complexity while building a structure suited to extended aging.

Grape variety

100% chardonnay