Bonnes-Mares Grand Cru 2021 by Bruno Clair: A profound Pinot Noir from 1.64 hectares of prime vineyard site in Burgundy – dark spice, fine graphite and a broad, silky tannin structure.
Deep ruby red with dark reflections and a delicate violet rim.
Nose
Dark cherry and black berries, accompanied by graphite, spicy notes and a hint of undergrowth.
Palate
Powerful and structured, with broad, fine tannins, a firm saline line and a long, mineral finish.
Character
Slenderly built yet deep – a quiet, serious Grand Cru without showy effects that gains complexity with age.
Pairing
An ideal companion to saddle of venison, braised leg of lamb or duck breast with mushrooms.
Notes
Spontaneous fermentation, 20–50% whole bunches and 18–20 months’ barrel ageing with a restrained proportion of new wood define the estate’s transparent, age-worthy style.
Tasting note
Character
A Grand Cru of quiet authority. Bruno Clair’s Bonnes-Mares reveals the darker, more earthy side of this celebrated vineyard site: dark berry fruit, a hint of graphite and spice, accompanied by a palpable yet finely woven tannin structure. Slender in build yet profound – a wine devoid of showmanship that shines at the table and gains depth with age. The structure is taut, the finish saline and long.
Terroir & Origin
Bonnes-Mares lies on the border between Chambolle-Musigny and Morey-Saint-Denis and ranks among the great names of the Côte de Nuits. Domaine Bruno Clair in Marsannay-la-Côte owns 1.64 hectares here – a prime parcel within an estate spanning 27 hectares across eight villages of the Côte d’Or. The domaine traces its roots to the legendary house of Clair-Daü; Bruno Clair founded his own estate in 1986 and expanded it in 2006 with additional plots in this very vineyard site.
Grape Variety & Vinification
Pure Pinot Noir, Burgundy’s flagship red variety – sensitive, transparent, a mirror of its origin. In the cellar, Bruno Clair exercises restraint: spontaneous fermentation, moderate extraction, and a proportion of whole bunches ranging from 20 to 50 per cent. Maturation takes place for 18 to 20 months in barriques, with new oak accounting for between 20 and 50 per cent depending on the wine. Time rather than make-up – thus are born wines of clarity and ageing potential.
Food Pairings
A wine for the classic Burgundian table: duck breast with a rich jus, saddle of venison with juniper, coq au vin, or simply roasted Bresse chicken. Also a superb choice with mushroom dishes – such as cep ragout – and aged Époisses or Comté. Best decanted and served at around 16 degrees; those with patience will be rewarded over the next ten to fifteen years.
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