Domaine Henri Boillot’s Clos de la Mouchère is simply put excellent, fresh, crisp minerality, rich and has a good balance without the heavy handed use of French oak.
He holds a monopole in the four hectares of Clos de la Mouchère and avoids insecticides and herbicides. Preferring sustainable farming techniques, he heavily prunes in the spring to ensure low yields, and grapes are harvested as late as possible to ensure maximum phenolic maturity.
White grapes are gently crushed to avoid bitterness, and the must is rapidly cooled to 8 degrees centigrade. Fermentation is done in 350-liter barrels (larger than the classic French barrels) to retain freshness and minerality. After malolactic fermentation is completed, the wines are bottled after 18 months.