"Knockout nose combines strong metallic minerality, crushed rock, citrus peel and a high note of lavender. Penetratin...Read more...
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Food Pairings for Henri Boillot Chevalier-Montrachet
popped and poured. lovely pale gold color. great nose- wax, some toast and butterscotch. Incredible palate- intense minerality which carries terrific richness- gains weight and detail with each sip. fantastic.
"Knockout nose combines strong metallic minerality, crushed rock, citrus peel and a high note of lavender. Penetrating, minerally and dry, with terrific definition in the middle palate. The endless rising finish combines a compellingly silky texture, subtle sweetness and outstanding energy. Boillot maintains that Chevalier-Montrachet is the best white cru in Burgundy owing to its uncanny crystalline character--"like quartz." ...94-96" IWC 09/12 "Along with the Meursault Genevrieres, the 2011 Chevalier-Montrachet is the most impressive wine in Boillot’s cellar today. Rich, honeyed and expansive, the Chevalier covers every corner of the palate with layers of deeply expressive fruit. Juicy apricots, peaches and sweet spices are some of the many notes that open up in the glass. The Chevalier continues to blossom as the fruit fleshes out and the wine gains volume. Frankly, it is hard to move on after tasting this magnificent Burgundy. ...95-97" WA 08/12
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