**Don't Miss!** Discreet aromas of green apple, spice and crushed minerals leads to superbly intense, structured, racy and precise flavors that despite their size retain a fine sense of underlying definition and punch. This explodes like a bomb on the finish and while it is not the most refined effort here, there is a clear sense of stature and class... Henri Boillot continues to make stunning wines from his négociant operations and he has arguably become the finest pure négoce specializing in white burgundy today; yes there are other very fine négociants but the huge majority of them are really domaines hidden inside a "maison" facade that buy in fruit or must to supplement their proprietary wines. And to have done it with the speed that Boillot has is nothing other than spectacular. Boillot calls 2004 a "classic year with excellent structure and acidity but the key to the vintage is that the wines have good mid-palate fat. For example, 2002 has the same acidity but finishes quite dry whereas 2004 has the requisite fat to buffer the racy acidity. The best 2004s are pure and very dry but they're not hard or aggressive... (From Aloxe fruit)
BH94
Textbook Corton-Charlemagne aromas of apple, lime, wet stone, nutmeg and menthol. Chewy, tactile and juicy, with compelling sappiness to the steely flavors of menthol and liquid stone. A great mineral expression with the sheer density to prevent it from coming off as hard. Extremely long, mounting finish tickles the salivary glands. This should merit an even higher rating eight or ten years down the road.
ST94