The wine in this lot has a score of 93-95 from Robert Parker and the following tasting note -The superb 2017 Corton-Charlemagne Grand Cru exhibits a youthfully reserved bouquet of lemon oil, white flowers, smoky reduction and wet stones. On the palate, it's full-bodied, deep and phenolic, with chewy extract and almost tannic structure, that is more in keeping with a red wine, rather than a white. Long, focused and incisive, it's a mineral expression of Corton-Charlemagne that's built for the cellar. Guillaume Boillot has now joined father Henri as this 19-hectare enterprise, where domaine-grown grapes are supplemented by purchased fruit from prime sources along the Côte d'Or, Guillaume superintending the reds while Henri occupies himself with the whites. If this division of labor is as strictly adhered to in practice as it is on paper, it certainly seems to work very well, as Boillot's 2017 portfolio is unambiguously impressive. Many of this year's red wines were fermented in barrel, a labor-intensive practice that hasn't always convinced me, but there is no arguing with these gourmand and fleshy Pinot Noirs which display uncommon depth and intensity for the vintage, even when they hail from bought fruit. The whites—all of which are fermented and matured in larger, 350-liter barrels—are simply exceptional and worthy of a place on any shopping list- they will certainly be on my own! Guillaume Boillot told me that great attention is paid to dissolved oxygen levels at racking and bottling, and that he and his father take the problem of premature oxidation—by which they have been comparatively lightly affected—very seriously, an attitude that should reassure consumers.