2004 Henri Boillot - Corton-Charlemagne 750ml

France - Burgundy - Cote de Beaune - Corton | Grand Cru/ White / Chardonnay   |     Watch

IWC 94+   BH 94  
2004 Henri Boillot - Corton-Charlemagne Front View
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Professional Reviews For This Wine


International Wine Cellar | Rating: 94+

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. (The Sorting Table, Napa, CA)

Author: Stephen Tanzer
Issue: Issue 128

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Burghound | Rating: 94

(from Aloxe fruit) 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.

Drink Dates: 2012+
Author: Allen Meadows
Issue: Issue 23 Burghound Selection Don't miss

Professional content appears courtesy of Vinfolio

Average rating: 94, based on 2 reviews
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Collector Data For This Wine

421 bottles owned by 85 collectors.

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Wine Varietal: Chardonnay


Arguably the best dry white wine grape out there, Chardonnay is grown all over the globe. In addition to being the backbone of fine white Burgundies, Chardonnay is also one of the three major grape varieties used in producing Champagne. Susceptible to a myriad of complications, Chardonnay berries are relatively small, thin-skinned, fragile, and oxidize easily. Chardonnay grapes can be sensitive to winemaking techniques and more difficult to handle from harvest to bottling than many other varieties. Some producers will use malolactic fermentation (where harsher malic acid is turned into softer lactic acid and carbon dioxide) to reduce crispness and acidity and add a creamy, buttery texture to wines. The "oaky" character of some Chardonnays comes from fermenting or aging which takes place in oak barrels. Once barrel-aged, Chardonnay may take on notes of vanilla or toast. While Chardonnay is produced worldwide, the best can be found in France, the United States, Argentina, Chile, Australia, Italy, New Zealand, and South Africa. Typical descriptors for Chardonnay include mineral, green apple, citrus, tropical fruits, vanilla, butter and smokiness.

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