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The July 2020 Auction: Part 1
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1 / 2Lot 2974
Estimate: $400
This auction has ended. Bidding is closed.
Collection name
Reviews
94WA
"Aromas of orange oil, honeycomb, ripe pears, wheat toast and paraffin wax introduce the 2018 Criots-Bâtard-Montrachet Grand Cru, a full-bodied, ample and textural wine that's fleshy and enveloping but underpinned by an impressively chalky structure that brings unusual tension and grip to this inherently generous terroir Guillaume Boillot began his harvest in Volnay on August 27, finishing up two weeks later, around September 10, in the CĂ´te de Nuits. This is once again an exemplary portfolio of wines, all of which come warmly recommended, but there have been a couple of changes that merit notice. In 2018, Boillot told me that he continued his practice of fermenting his red wines in barrel but that he shortened the time of maceration to avoid picking up too much oak-derived sucrosity. And certainly, this year's collection of red wines shows a more completely integrated framing of new oak than last year's. Indeed, the reds are so good that it's appropriate to remember that, until Boillot's father reoriented the estate toward white wine, this was a domaine best known for its reds. Mention of white wine is the cue to mention another developmentâthat Boillot used a vertical press for all his whites in 2018. He's very happy with the result, and I agree that these 2018 whites possess impressive chalky structuring extract that sets them apart . . . . Boillot added that in 2018 he used a touch less new wood and fewer barrels from François Frères, whichâreviewing my notesâdoes seem to have made for a range of white wines less marked by the toasty, nutty signatures . . ."
Region
White
Country
Score
"Aromas of orange oil, honeycomb, ripe pears, wheat toast and paraffin wax introduce the 2018 Criots-Bâtard-Montrachet Grand Cru, a full-bodied, ample and textural wine that's fleshy and enveloping but underpinned by an impressively chalky structure that brings unusual tension and grip to this inherently generous terroir Guillaume Boillot began his harvest in Volnay on August 27, finishing up two weeks later, around September 10, in the CĂ´te de Nuits. This is once again an exemplary portfolio of wines, all of which come warmly recommended, but there have been a couple of changes that merit notice. In 2018, Boillot told me that he continued his practice of fermenting his red wines in barrel but that he shortened the time of maceration to avoid picking up too much oak-derived sucrosity. And certainly, this year's collection of red wines shows a more completely integrated framing of new oak than last year's. Indeed, the reds are so good that it's appropriate to remember that, until Boillot's father reoriented the estate toward white wine, this was a domaine best known for its reds. Mention of white wine is the cue to mention another developmentâthat Boillot used a vertical press for all his whites in 2018. He's very happy with the result, and I agree that these 2018 whites possess impressive chalky structuring extract that sets them apart . . . . Boillot added that in 2018 he used a touch less new wood and fewer barrels from François Frères, whichâreviewing my notesâdoes seem to have made for a range of white wines less marked by the toasty, nutty signatures . . ."
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The world's most influential fine-wine producer and the benchmark for Bordeaux, Burgundy, Champagne and the Rhone. Its appellation (AOC) system codifies geography, grape and method, and its wines set the global standard for age-worthiness and terroir expression.
Produces the world's most revered Pinot Noir and Chardonnay from a mosaic of tiny, terroir-defined climats. Its hierarchy of village, Premier Cru and Grand Cru vineyards makes site the ultimate expression of quality.
Chassagne-Montrachet is a village AOC in Burgundy's Cote de Beaune with numerous Premier Crus, renowned above all for rich, nutty, mineral Chardonnay whites, though it also makes firm Pinot Noir reds.
2018 in Burgundy was hot and dry with a large crop, producing ripe, rich and powerful reds of generous fruit; the whites are full-bodied but require care, as some show lower acidity.
The world's most versatile white grape, producing everything from steely Chablis to rich, oaked whites. Its neutrality makes it a mirror of terroir and winemaking, and the foundation of white Burgundy and Champagne.