Viniou Reviews
Domaine Henri Boillot’s Puligny-Montrachet “Clos de la Mouchère” Premier Cru 2014 is an exceptional white Burgundy that exemplifies the essence of Chardonnay grown in the region’s most prized vineyards. This particular cuvée hails from a walled ‘monopole’ plot within the Premier Cru Les Perrières, making it a unique bottling under Henri Boillot’s attentive craftsmanship. The 2014 vintage, renowned for its tension and clarity, translates with a vibrant freshness and precise minerality. In the glass, expect a nose layered with citrus fruit, crushed chalk, white flowers and a subtle hint of hazelnut, all carried by a refined palate that balances richness and energy. The meticulous vinification—gentle pressing, fermentation in French oak (with a restrained proportion of new barrels), and patient ageing on fine lees—brings depth and texture without overshadowing the vineyard’s innate elegance.
Puligny-Montrachet sits at the heart of the Côte de Beaune, an area revered globally for producing some of Chardonnay’s purest expressions. The village’s vineyards benefit from east-facing slopes, helping grapes reach optimal ripeness, while the limestone-rich soils infuse the wines with an unmistakable minerality and backbone. A patchwork of microclimates, a result of subtle differences in exposure and elevation, further enhances complexity. Puligny-Montrachet’s viticultural legacy stretches back centuries, with its Premier and Grand Crus representing the apogee of Burgundian craftsmanship.
For the food pairing, this wine’s intensity and finesse make it ideal for elevated dishes. Classic matches include shellfish such as lobster or scallops, delicately prepared white fish, or poultry in a creamy morel sauce. In keeping with local tradition, consider pairing with Blanquette de Veau or a simple tartar of scallops dressed with citrus. Fine cheeses like Comté or aged goat’s cheese will also complement the wine’s subtle power and fresh acidity.
To serve at its best, enjoy this Puligny-Montrachet Premier Cru between 11 and 13°C. Decanting for 20-30 minutes can help the wine unfold its full aromatic complexity if opened in its youth. Allowing some bottle age, or aeration after opening, will richly reward your patience.
