Bonnes-Mares Grand Cru

In the glass

Aroma: dark cherry, spice, earth, iron

Palate: black fruit, graphite, mineral, truffle

A powerful, structured grand cru spanning two soil types, with dark fruit, iron and a firm, mineral finish.

What it pairs with

• Roast venison with cassis jus
  Game meat and a blackcurrant reduction echo a grand-cru Pinot's wild fruit and firm tannin.
• Boeuf bourguignon
  Slow-braised beef in Pinot reduction matches the wine's structure and savoury depth.
• Epoisses de Bourgogne
  The washed-rind cow's-milk cheese's pungent cream needs a wine with grip and acidity to balance it.

How to serve Bonnes-Mares Grand Cru

Allow 95 minutes from open to pour.

1. Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
2. Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
4. Pair with. Roast venison with cassis jus, Boeuf bourguignon, Epoisses de Bourgogne. Match the wine's structure to the dish's fat and salt.

History

Roumier's Bonnes-Mares is one of the benchmark bottlings, drawn from both the red and white soils of the cru.

1. 1924: Domaine founded

Facts

Producer

Domaine Georges Roumier · visiting guide

Grapes

Pinot Noir (100%)

Classification

Grand Cru (Chambolle-Musigny and Morey-Saint-Denis, AOC)

Oak

Around 18 months in French oak, part new

ABV

13.0%

Price

EUR 800 to 1800 at retail

Drinking window

12-35 from vintage

First vintage

1924

Frequently asked about Bonnes-Mares Grand Cru

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