Bonnes-Mares

Grand Cru
Bonnes-Mares

Grape Variety :

Pinot Noir.

Vineyard

Site: Bonnes-Mares is halfway between Chambertin and Musigny, and yet less well-known than either. The vineyard straddles two communes: Morey and Chambolle. The Drouhin parcel is located on the Chambolle side.
History & tradition: according to legend, a farmer discovered in his field a sculpture representing the three goddesses of fecundity whose name was "Bonnes Mères" ("Good Mothers"), hence the name "Bonnes Mares".
Soil: mild incline; light soil, mixed with chalky pebbles.
Drouhin estate: 0,23 ha. (0.575 acre).
Average age of the vines: 41 years.

Viticulture

Biological cultivation since 1990; biodynamic cultivation a few years later.
Vine stocks: "sélection massale" (propagation of new vine stocks from a number of selected vines) done at the Drouhin nursery; also clones of recognized quality.
Soil maintenance: compost of manure and white wood, sometimes guano (seabird manure used as fertilizer). Soil is ploughed either by tractor or by horse to manage spreading of weeds.
Treatment: only authorized products for biological cultivation are used: infusions and macerations of plant materials, sulfur and copper, powdered rock. Natural predators are not eliminated.
Plantation density: from 10,000 to 12,500 stocks/ha in order to extract all possible nuances from the terroir and limit the production of each vine stock.
Pruning: Guyot.
Yield: we aim to keep our yields low, more in line with the previous regulation: around 20% less than allowed by the current law.

Vinification

Harvesting: by hand, in small open crates in order to preserve the integrity of the fruit.
Sorting of the grapes: in the vineyard and at the "cuverie" (winery) if necessary.
Maceration:
  • maceration and vinification take 2 to 3 weeks
  • indigenous yeasts
  • maceration and fermentation temperatures under total control
  • Joseph Drouhin seeks total control of the process of extraction; extraction gives colour and substance to a wine but should never be detrimental to its finesse and typical character.
    "Pigeage" (punching down of the cap during fermentation): once a day until half of fermentation is done; one pumping over ("remontage") per day till the end of the fermentation.
    Pressing: separation of free run juice from pressed juice.

    Ageing

    Type: in barrels (20% in new oak)
    Length: 14 to 18 months.
    Origin of the wood: French oak forests.
    Weathering of the wood: Joseph Drouhin insists on total control of the weathering for a period of 3 years, one of the contributing elements to the elegance of the wine.
    Follow-up: barrel by barrel.
    Fining (collage, to clarify the wine): light, after careful tasting

    Throughout the ageing process, decisions are taken only after careful tasting evaluation, barrel by barrel. The data obtained is then completed through technical analysis. As with every other Joseph Drouhin wine, absolute priority is given to the true expression of terroir and character of the vintage.

    Tasting note by Véronique Boss-Drouhin

    "A wine with great breed. Bright, intense ruby-red colour. Complex aromas of Morello cherry ("griotte"), cherrywood, raspberry, and, in some years, a discreet touch of tobacco. As the wine ages, there are notes of truffle and musk. On the palate, a good balance between structure and texture. A remarkably long aftertaste".

    Serving

    Temperature: 16-18°C (61-65°F).
    Cellaring: 8 to 40 years.