Deep, brilliant garnet red with violet reflections.
Nose
Dark forest berries, ripe black cherries and fine undergrowth spice, underlaid by noble graphite notes and a touch of black pepper.
Palate
Powerful and textured on the palate with a broad, present tannic structure, juicy red fruit and a long-lasting, saline finish.
Character
Masculine, structured and immensely dense, yet carried by a cool elegance – a wine of proud stature with excellent ageing potential.
Pairing
Outstanding with braised wild boar ragout, roasted duck breast with a cassis reduction, or mature Comté cheese.
Notes
The grapes originate from a 1.64-hectare parcel in Bonnes-Mares; the maturation is carried out gently with a proportion of 20 to 50 per cent whole bunches in oak casks, lending the wine its distinctive spice and great longevity.
Tasting note
Character
An aristocratic, serene Burgundy of noble stature. In the signature style of Bruno Clair, this Grand Cru presents itself with pleasant restraint, far removed from showy opulence. It showcases a clear, juicy fruitiness, paired with a fine, savory spice and a broad, structuring tannic framework. On the palate, it feels leanly built yet possesses substantial density, carried by a salty, long-lasting tension. A wine that requires time and will gain complexity over the years.
Terroir & Origin
The grapes originate from the renowned Grand Cru site Bonnes-Mares in the Côte de Nuits, Burgundy. Domaine Bruno Clair cultivates a parcel of 1.64 hectares here. Compared to other Grands Crus of the estate, the terroir of this site yields a darker spice and a striking structure almost reminiscent of graphite. It is a soil steeped in history, shaped by the meticulous work of a family estate whose roots trace back to the legendary heritage of Clair-Daü.
Grape Variety & Vinification
This single-varietal Pinot Noir is vinified with the utmost artisanal restraint. In the cellar, the principle of minimal intervention applies: fermentation occurs spontaneously. Structure and freshness are provided by a proportion of 20 to 50 per cent whole bunches in the fermenting vat. The wine matures for 18 to 20 months in barriques, with the proportion of new oak remaining moderate. Cosmetic interventions are avoided – time takes care of the natural clarification, ensuring the wine’s unadorned transparency.
Food Pairings
This structured, long-lived red wine is an excellent partner for sophisticated meat dishes. It pairs beautifully with classic Bœuf Bourguignon, gently braised pheasant breast, or a fine fillet of beef with morel sauce. It also shows its class alongside matured, yet not overly dominant, soft cheeses.
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