A profound Pinot Noir from the Côte de Nuits: dark spice, graphite and a broad tannic structure define this great Burgundy, which gains depth with age.
Deep, dark ruby red with violet reflections at the rim of the glass.
Nose
Dark berries such as blackberry and black cherry, accompanied by graphite, fine herbal spice and a hint of undergrowth.
Palate
Slender in build yet profound – clear, juicy fruit meets fine astringency, silky tannins and a taut, saline line with a long mineral pull.
Character
A cool, powerful Grand Cru without showy effects – straightforward, age-worthy and with great potential to gain complexity over decades.
Pairing
Ideal with roast venison with dark jus, pan-fried duck breast or mature Époisses.
Notes
Vinified from 1.64 hectares of premier Grand Cru vineyard site, with spontaneous fermentation, 20–50% whole bunches and 18–20 months’ barrique ageing – a wine that generously rewards patience.
Tasting note
Character
A Grand Cru of dark spice, graphite and broad, fine-grained tannins – powerfully structured yet without heaviness. Clear, juicy fruit meets subtle bitterness and a taut, saline line that defines all the estate’s wines. Both slender and profound, with silky tannins and a long, mineral finish. A wine for the table that gains depth with age.
Terroir & Origin
Bonnes-Mares ranks among the great names of the Côte de Nuits, on the border between Chambolle-Musigny and Morey-Saint-Denis. Bruno Clair cultivates 1.64 hectares here – a prime parcel he expanded in 2006 with additional plots. The vineyard site is renowned for producing Pinot Noir of darker spice and more pronounced structure than the neighbouring Musigny slopes. The estate in Marsannay-la-Côte now encompasses 27 hectares across eight villages of the Côte d’Or and 32 appellations.
Grape Variety & Vinification
Pure Pinot Noir, vinified with the restraint that defines the house: spontaneous fermentation, moderate extraction, and partial use of whole bunches in the fermenter. Maturation takes place for 18 to 20 months in barriques, with new oak ranging from 20 to 50 per cent. Time performs the clarification – the wines are bottled transparent and unadorned, without cosmetic additions, with genuine ageing potential.
Food Pairings
The dark spice and silky tannins call for substantial cuisine: saddle of venison with lingonberries, duck breast, braised leg of lamb or coq au vin in the classic Burgundian style. Also a compelling choice with truffle dishes and mature hard cheeses such as Comté.
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