Bonnes-Mares Grand Cru AOC 2023 by Bruno Clair: a powerful Pinot Noir from Burgundy with dark spice, fine bitterness and a taut, saline line – vinified at one of the most renowned estates on the Côte de Nuits.
Deep ruby red with garnet reflections at the rim of the glass.
Nose
Dark berry fruit such as blackberry and black cherry, accompanied by graphite, spicy notes and a fine mineral undertone.
Palate
Slender in build yet deep, with a broad, silky tannin structure, succulent fruit and a long, precise mineral pull on the finish.
Character
A great, darkly spiced Grand Cru without any fanfare – concentrated, transparent and with clear ageing potential over many years.
Pairing
Ideal with herb-crusted loin of lamb, braised duck breast or mushroom dishes such as porcini risotto.
Notes
The domaine’s 1.64 hectares in Bonnes-Mares are among the estate’s finest parcels; Bruno Clair relies on spontaneous fermentation, measured extraction and 18 to 20 months of barrique ageing – the result is unadorned, age-worthy wines that speak clearly of their origin.
Tasting note
Character
A Grand Cru of dark spice and noble depth. The 1.64 hectares that Bruno Clair cultivates in Bonnes-Mares yield, according to the house’s own signature, graphite, dark spice and a broader tannin structure – slender in build yet profound, with silky tannins and a long, mineral pull. Little show, plenty of origin: a wine that shines at the table and gains complexity over the years.
Terroir & Origin
Bonnes-Mares is one of the great names of the Côte de Nuits, situated on the border between Chambolle-Musigny and Morey-Saint-Denis. The estate in Marsannay-la-Côte cultivates 27 hectares across eight villages of the Côte d’Or – its heritage dates back to 1919, when Joseph Clair and Marguerite Daü united their vineyards. In 2006, additional plots in Bonnes-Mares were acquired. Cover crops and the avoidance of herbicides have long been standard practice at the estate.
Grape variety & Vinification
Pure Pinot Noir, vinified dry at 13.0% ABV. Restraint rules in the cellar: spontaneous fermentation, moderate extraction, 20 to 50 per cent whole bunches in the vat. Ageing takes place over 18 to 20 months in barriques, with the proportion of new wood ranging between 20 and 50 per cent. The wines rest long enough to be bottled without make-up – transparent, unadorned, built for ageing.
Food recommendations
The dark spice and fine-grained tannins call for substantial cuisine: saddle of venison with lingonberries, duck breast on lentils, guinea fowl with porcini or braised leg of lamb. It also forms a classic regional liaison with mature Époisses. The young 2023 benefits from vigorous decanting – those with patience will be richly rewarded by a decade of cellaring.
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