Vineyards of the Domaine Henri Boillot are located in Puligny-Montrachet and Volnay, Burgundy. This fact divides the domaine into two parts: the Volnay vineyards under the management of Guillaume Boillot and the Puligny-Montrachet vineyards under the management of Henri Boillot. They both follow sustainable principles while cultivating 15 hectares, but without certification. The domaine holds 2 monopoles: Clos Richemont in Meursault and Perrières Clos de la Mouchère in Puligny-Montrachet.

The top wines of the domaine are: Montrachet Grand Cru, Chevalier-Montrachet Grand Cru, and Corton-Charlemagne Grand Cru. The Montrachet Grand Cru 2018 scored 97, the Chevalier-Montrachet Grand Cru 2007 scored 97, and the Corton-Charlemagne Grand Cru 2007 scored 97 by the Wine Advocate.

Robert Parker comments on the Montrachet Grand Cru 2018: “The 2018 Montrachet Grand Cru is brilliant, unfurling in the glass with scents of ripe oranges, fresh pear, peach, buttered citrus, warm pastry and anise. On the palate, the wine is full-bodied, textural and enveloping, with superb depth at the core, lively acids and an ineffable sense of completeness, concluding with a long and mineral finish.”

The wines of the domaine are unique in their delicate balance of elements, rich tasting notes and smoothy structure.

Domaine Henri Boillot is farmed by two winemakers, father and son - Henri Boillot and Guillaume Boillot.

Henri Boillot joined the domaine in 1975 and started his négociant business in 1995 under the name Maison Henri Boillot. In 2005 he bought the shares of his brother and sister, Jean-Marc Boillot and Jeanine Boudot, and put his own name to his father Jean Boillot’s domaine. The word domaine is used only for vineyards that Henri Boillot and his son Guillaume Boillot actually own. Bottling with farming contracts is done without a domaine label. Guillaume Boillot joined the domaine in 2008.

The domaine owes its history to Henri Boillot’s grandfather Henri Boillot, who created it at the end of the 19th century. He was the first to exploit the family vines and his son Jean Boillot continued to expand the domaine.

Domaine Henri Boillot is farmed according to a sustainable approach but without certification.

Guillaume Boillot is following so-called integrated vinification for the red wines. Destemmed grapes are vinified in two new barrels and then the juice and grapes are then removed for pressing. Enough juice should be left for filling one barrel and another is being sold off. Punching down or pumping over are not necessary, as modern destemmers are used, which leave most of the individual berries intact. Neither racking nor fining or filtering are conduced. Only 228-litre casks are used.

Henri Boillot is responsible for the whites. Destemmation is not conducted. A vertical press is being used, the vinification is done without any lees stirring after thorough clarification. Maturation is conducted in 350-litre barrels from François Frères, a maximum 1-year-old. Only new barrels are used for grands crus. Before the harvest, the whites are being racked into tanks. Fining and filtering is done before bottling.