Producer note: Please see Issue 78 for the father-son team of Henri and Guillaume Boillot for their overall take on the 2018 vintage. I would add that for the whites they noted several key aspects. The first is that they crush all the chardonnay with a vertical press that they claim saves between .1 and .3 grams of acidity per liter, which doesn’t sound like much but in vintages where the total acidity is on the low side, this can be significant. The second point is that yields in Puligny were substantially lower than in Meursault and in some wines it is noticeable. The third point is that for whatever unknown reason, the 2018 whites are intensely saline, and this helps to add a refreshing aspect to the finishes. The whites were bottled in November 2019. See also the Maison Henri Boillot wines reviewed directly below.(Chelsea Ventures, LLC, www.chelseaventures.us, IL, Milton Road Trading Corp, LLC, www.miltonroadtrading.com, CA, Cynthia Hurley, www.cynthiahurley.com, MA and Massanois Imports, www.massanois.com, NY, all USA; Enotria Winecellars Ltd., www.enotria.co.uk, Lea & Sandeman, www.leaandsandeman.co.uk, and Georges Barbier of London, www.georgesbarbier.co.uk, all UK; Altaya Wines, www.altayawines.com, Hong Kong; Clos Cachet, www.closcachet.com.au, VIC, Australia).