2020 Henri Boillot Puligny Montrachet Les Folatières Premier Cru

From one of Puligny-Montrachet’s most celebrated Premier Cru vineyards, the 2020 Henri Boillot Puligny-Montrachet Les Folatières captures the finesse, tension and quiet power that Chardonnay from this slope is famed for. In the ripe and highly regarded 2020 vintage, Boillot marries intensity of fruit with crackling minerality, creating a white Burgundy that is both immediately captivating and built to evolve. Les Folatières has long been prized for producing some of the village’s most floral, lifted and complex wines, and this bottling is a textbook expression of that heritage.

Tasting Notes
In the glass, the wine shows a luminous lemon-gold hue with subtle green reflections, hinting at both concentration and freshness. The nose is vividly expressive and floral, with aromas of white blossoms, acacia and honeysuckle wrapped around notes of grapefruit zest, lime, crisp pear and a touch of citrus oil. Underneath, you’ll find a refined chalky minerality, a whisper of hazelnut and a delicate, well-integrated oak spice. On the palate, the first impression is powerful yet composed: a concentrated core of citrus and stone fruit framed by precise acidity and a fine, saline edge. Layers of pink grapefruit, lime, green apple and white peach unfold alongside subtle notes of brioche, almond and freshly churned butter from élevage in oak. The texture is at once silky and energetic, with a long, focused finish driven by limestone minerality and lingering citrus. This 2020 has the structure and balance to age beautifully for 8–12 years from vintage, gaining additional complexity, creaminess and tertiary nuances of honey, nuts and smoke, while remaining vibrant if well cellared.

Production
Les Folatières sits high on the slopes of Puligny-Montrachet, on classic Burgundian clay-limestone soils that are particularly rich in stones and active chalk, giving the wines their hallmark tension and minerality. The Chardonnay is sourced from vines rooted in this lean, well-drained terroir, where careful, sustainable and largely organic-leaning viticulture ensures low yields and optimal ripeness without sacrificing freshness. Grapes are hand-harvested at perfect maturity, sorted meticulously, and gently pressed before undergoing fermentation with minimal intervention, often with natural yeasts. The wine is then aged for around 12 months in French oak barrels, 50% of which are new and the remainder one-year-old, allowing refined oak influence without overpowering the purity of fruit or the expression of site. Throughout, Boillot’s philosophy remains clear: preserve the character of Puligny and the identity of Les Folatières in every step from vineyard to bottle.

Food & Serving
This Puligny-Montrachet Premier Cru is an outstanding partner to refined seafood and delicate white meats: think butter-poached lobster, scallops in a light citrus or beurre blanc sauce, turbot or sole, and seared prawns. It also shines with roasted Bresse chicken, veal in a cream and morel sauce, or richer dishes like truffle risotto and aged Comté or Beaufort. Serve at 10–12°C to allow the aromas to open gradually without losing definition. Younger bottles benefit from 30–45 minutes in a decanter to soften the oak and let the floral and citrus notes expand; older vintages should be handled more gently, with a brief, careful decant only if sediment is present.

Producer
Domaine Henri Boillot traces its roots back to the late 19th century, when Henri Boillot Sr. began assembling holdings in some of Burgundy’s most coveted appellations. Over successive generations, the family steadily expanded and refined the estate, culminating in today’s 19 hectares of prime vineyards across the Côte de Beaune, with a particular focus on Chardonnay from Puligny-Montrachet, Meursault, Bâtard-Montrachet and Le Montrachet, as well as Pinot Noir from top red sites. Henri Boillot’s reputation rests on a philosophy of minimal intervention and precision: sustainable, often organic-leaning practices in the vineyard, careful hand harvesting, natural fermentations and judicious use of new oak to highlight—rather than mask—the character of each terroir. The estate is widely regarded as a benchmark for white Burgundy, with its Premier and Grand Cru wines regularly praised by critics and collectors for their purity, balance and ageworthiness, cementing its status as one of the leading names in the region.

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