Domaine Henri Boillot : Meursault Village 2020

Tasting characteristics and advice for the Meursault Village 2020 from Domaine Henri Boillot

Tasting

Appearance

The wine displays a pale yellow hue with subtle green highlights at the core, reflecting its youth and cool-climate growing conditions. It shows perfect clarity and brilliance.

Nose

The aromatic bouquet unfolds gradually with aeration. Initially discreet, with mineral notes of flint, the nose then opens onto aromas of Anjou pear, lemon zest and white flowers. Nuances of white-fleshed fruit, toasted almond and pastry cream complete the aromatic palette. As it continues to open, hints of fresh butter, vanilla and candied citrus emerge, accompanied by a pronounced minerality reminiscent of gunflint, crushed rock and sea salt.

Palate

The palate offers a medium to full body, with a rich, creamy texture on entry. The mid-palate stands out for its precision and impressive minerality, maintaining beautiful tension. The finish lingers remarkably, with persistence of more than thirty seconds, driven by a saline minerality and citrus notes. Bright acidity preserves the wine’s freshness and balance. The signature silky texture of Meursault is fully expressed, combining creaminess and vibrancy.

Food and wine pairings

This Meursault Village 2020 pairs beautifully with grilled shellfish such as lobster, langoustines or scallops. It also matches noble fish like sole meunière, turbot or halibut, particularly when served with creamy sauces. Herb-roasted poultry, notably Bresse chicken, makes a classic pairing. The wine also harmonizes with delicate veal preparations, vegetables such as asparagus or mushrooms, as well as aged goat cheeses, Comté or Gruyère.

Serving and cellaring

This Meursault Village 2020 can be enjoyed now and will continue to evolve until around 2028. It is recommended to serve it at a temperature between 10 and 12°C.

A precise, mineral Meursault Village by Henri Boillot

The estate

Domaine Henri Boillot traces its origins back to 1885, when the Boillot family began its winegrowing activity in Bourgogne. Established in Meursault, in the heart of the Côte de Beaune, the estate officially took its current name in 2005, when Henri Boillot bought out the shares of his siblings. Today, Henri and his son Guillaume, who joined the estate in 2008, run together this property of around fifteen hectares spread across prestigious parcels in Puligny-Montrachet, Meursault and Volnay. The estate has built an international reputation for white wines of remarkable purity and precision, crafted according to a philosophy of sustainable viticulture and minimalist winemaking.

The vineyard

The Meursault Village 2020 comes from several renowned lieux-dits within the Meursault appellation, notably Narvaux, Tillets, Limozin, Chevalières and Petits Charrons. These estate-owned parcels benefit from soils made up of marls and Jurassic marly limestones, with a few areas of magnesian limestone. Situated at around 260 meters above sea level, the vines enjoy exposures ranging from east to south, conditions historically recognized as ideal for growing chardonnay. The estate practices sustainable viticulture without herbicides or chemical pesticides, with controlled yields of around 50 hectoliters per hectare thanks to strict pruning. A strategy of late harvesting makes it possible to achieve optimal physiological ripeness while preserving the grapes’ vibrancy and natural acidity.

The vintage

The 2020 vintage in Bourgogne is characterized by exceptional balance. After a cool spring that limited frost damage, the hot summer encouraged steady ripening without excessive sugar accumulation. These conditions made it possible to obtain chardonnays combining ripeness and precision, with excellent acid retention and a structure suited to aging.

Winemaking and aging

The grapes for the Meursault Village 2020 are whole-cluster pressed, then the must undergoes cold settling before fermentation. Alcoholic fermentation takes place with indigenous yeasts, followed by a natural malolactic fermentation. Aging is carried out for 10 months in 350-liter barrels, with around 20% new oak. The estate has used these larger-format barrels since 1996 to reduce the impact of oak and preserve the wine’s freshness and mineral character. No bâtonnage is performed during aging, allowing natural contact with the lees without mechanical stirring. Before bottling, the wine undergoes light fining and gentle filtration.

Grape variety

100% chardonnay