2010 Maison Henri Boillot Chassagne-Montrachet 1er Cru "Les Chaumées"

This is an exceptional, mature Premier Cru white Burgundy from one of the Côte de Beaune’s most celebrated masters of Chardonnay: the Maison Henri Boillot Chassagne-Montrachet 1er Cru "Les Chaumées" 2010. Perched on the upper slopes at the northern end of Chassagne bordering Saint-Aubin, Les Chaumées is renowned for its shallow, limestone-dominant soils that imbue Chardonnay with extraordinary nervous energy, citrus precision, and floral finesse. Crafted using Henri Boillot’s signature approach—including aging in oversized 350-liter oak barrels to preserve tension and minimize oak intrusion—and hailing from the legendary, benchmark 2010 vintage, this library bottle is drinking in its prime mature window. The nose opens with an enticing bouquet of lemon oil, ripe yellow orchard fruit, poached pear, and white blossoms, seamlessly layered with struck-flint reduction, crushed chalk minerality, toasted hazelnuts, and beeswax. On the palate, it delivers Boillot’s hallmark volume and satiny texture cut by a crystalline, laser-like spine of mineral acidity that drives through an intensely focused, savory, and persistent finish.

Highlights

• Vintage: 2010

• Region/Appellation: Chassagne-Montrachet 1er Cru ("Les Chaumées"), Côte de Beaune, Burgundy, France

• Producer: Henri Boillot (Maison Henri Boillot)

• Grape: 100% Chardonnay

• Style: Mature, High-Tension, Chiseled, Mineral-Driven Benchmark Premier Cru White Burgundy

• Bottle Condition Note: Pristine cellar condition; capsule, fill level, and label are impeccably preserved.

• Perfect for (food pairing): Pan-seared Dover sole meunière, butter-poached lobster tail, roasted turbot in beurre blanc, seared jumbo sea scallops with a hazelnut brown butter drizzle, or classic roasted Bresse chicken with morel cream. Its mature hazelnut complexity, beeswax nuances, and vivid limestone cut also make it an ideal pairing for sturgeon caviar on warm blinis, sweetbreads in puff pastry, truffled mushroom risotto, or mature artisanal cheeses like aged Comté or Beaufort d'Alpage.