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2011 Henri Boillot Volnay Les Chevrets

Removed from a subterranean, temperature and humidity controlled residential cellar

2 available
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Ends Sunday, 7pm Pacific

RATINGS

91-93Stephen Tanzer

...lush and seamless in the middle, but with very good acidity framing and lifting the black fruit and game flavors. The powerful, rising finish features building tannins and a distinct thick-skinned character.

91Burghound.com

...cool, pure and energetic flavors that seemed fashioned from nothing but silk and satin, all wrapped in a delicate, refined and beautifully balanced finish. This is a classic Chevret of matchless finesse.

16+ Jancis Robinson

Bone dry – no wallowing in gentle sweet fruit here – but it may well have more longevity than most 2011 Volnays. Ambitious certainly!

REGION

France, Burgundy, Côte d'Or, Côte de Beaune, Volnay, En Chevret

Volnay is a small appellation with just 904 vineyard acres and a town of fewer than 500 residents. Nevertheless, to Burgundy enthusiasts, it's a jewel. Clive Coates calls Volnay “one of the most delightful wines and one of the most rewarding communes in the Côte d’Or.” Robert M. Parker Jr. described Volnay as “the queen of the Côte de Beaune.” Volnay has always been appealing. In the 13th and 14th centuries the powerful Dukes of Burgundy acquired land there and built chateaux. The medieval town sits on the hillside above the vineyards and the appellation is restricted to red wines made of Pinot Noir. Though there are no Grands Crus, there are 35 Premiers Crus. Some reviewers say the lighter soil of Volnay, compared with Pommard to the north, makes Volnay wines more delicate and elegant than wines from neighboring appellations. Robert M. Parker Jr. wrote that Volnay has a “high-quality level of winemaking…The top Volnays possess an immense, seductive fruitiness and lushness…”

TYPE

Red Wine, Pinot Noir, 1er (Premier) Cru

This red wine is relatively light and can pair with a wide variety of foods. The grape prefers cooler climates and the wine is most often associated with Burgundy, Champagne and the U.S. west coast. Regional differences make it nearly as fickle as it is flexible.