2020 Domaine Henri Boillot Puligny-Montrachet 1er Cru "Clos de la Mouchère" (Monopole)

This is the signature white jewel and undisputed crown prince of the Henri Boillot estate: the Domaine Henri Boillot Puligny-Montrachet 1er Cru "Clos de la Mouchère" (Monopole) 2020. Sourced exclusively from a walled four-hectare enclave inside the Premier Cru vineyard "Les Perrières," planted with ancient vines dating back to the late 1930s, this monopole bottling regularly rivals the finest Grand Crus of the Côte de Beaune in pure pedigree and tension. The pristine 2020 vintage captures Boillot’s masterclass in high-wire white Burgundy: laser-focused precision paired with breathtaking phenolic volume and intensity. The bouquet soars with an electrifying aromatic array of ripe Meyer lemon, green orchard pear, white peach, and orange blossom, layered over struck-flint reduction, crushed chalk minerality, toasted hazelnut, and delicate pastry brioche. On the palate, it delivers Boillot’s hallmark textural density, satiny depth, and crystalline purity, driven by an energetic, chiseled spine of limestone acidity that extends into an endlessly resonant, saline, and aristocratic finish.

Highlights

• Vintage: 2020

• Region/Appellation: Puligny-Montrachet 1er Cru ("Clos de la Mouchère" Monopole), Côte de Beaune, Burgundy, France

• Producer: Domaine Henri Boillot

• Grape: 100% Chardonnay

• Style: High-Tension, Chiseled, Grand Cru-Caliber, Mineral-Driven Monopole White Burgundy

• Bottle Condition Note: Pristine cellar condition; creamy white wax capsule seal, high neck fill level, and crisp estate label are impeccably preserved.

• Perfect for (food pairing): Butter-poached Maine lobster tail, pan-seared Dover sole meunière, roasted turbot in champagne reduction, seared jumbo sea scallops with hazelnut brown butter, or classic roasted Bresse chicken with morel cream sauce. Its struck-match reduction, vivid citrus energy, and chalky minerality also make it an extraordinary partner for royal sturgeon caviar on blinis, sweetbreads in puff pastry, truffled wild mushroom risotto, or an artisanal board of mature hard and semi-hard cheeses such as an aged Comté, Beaufort d'Alpage, or Gruyère.