Ever since the enactment of the December 8th 1936 appellation decree, the Bonnes Mares growing zone has remained confined to a total land area of 15.55 hectares extending across the villages of Chambolle-Musigny and Morey-St-Denis. The soil is clayey-limestone, composed of fertile topsoil overlying bedrock.
Vinification of the harvest, 80% of which has been previously destemmed, entails a three-step operation:
- pre-fermenting cold maceration for 3 to 5 days;
- transformation of the must into wine during 4 or 5 days;
- then 3 or 4 more days to complete the extraction of soluble matter (tannins, anthocyanins, etc.) in the right proportions.
After pressing, the new wine is poured directly into 228-litre oak barrels (50% new barrels per vintage). During the 18 months of maturation enriched by contact with the wood, racking is performed twice to eliminate the lees. The bottling stage ultimately takes place at the estate under close winegrower supervision.
A soild red colour. These wines are typically characterised by their elegance and body while at the same time they feature powerful tannic intensity. The aromas often tends towards raspberry in the early years, giving way with age to fragrances of forest growth or leather.
The Bonnes Mares label is a natural accompaniment to heartier dishes, marinated game, stews, cheese platters. Best served around 17°C, these winemaking conditions yield a wine fit for longer ageing. While renowned for its finesse and complexity, such a wine can be opened earlier on to savour the freshness of the fruit just as easily as being cellared a good 10 years to appreciate the deeper woodier taste. Longer cellaring also allows the tannins to finish loosening, making for a silkier texture.