Domaine d'Auvenay : Bonnes-Mares Grand cru 2005

Characteristics and tasting tips for Bonnes-Mares Grand Cru 2005 Domaine d'Auvenay

Tasting

Appearance

The appearance unveils a deep ruby red hue.

Nose

The nose reveals itself to be rich and complex, unfurling a wide range of red fruit and especially blue fruit aromas, accompanied by notes of spice, earth, game, and forest floor characteristic of the Bonnes-Mares terroir.

Palate

On the palate, the wine offers rich, full, and suave flavors of remarkable depth, coating the palate with impressive concentration. The finish, long and concentrated, leaves a persistent impression on the palate. The tannins, muscular and well-structured, remain perfectly integrated and harmonious despite their assertive presence.

Food and wine pairings

This wine pairs perfectly with robust and savory preparations. It ideally accompanies roasted game, Peking duck, beef bourguignon, braised beef ribs, or roasted lamb. Lovers of Asian cuisine can successfully pair it with char siu pork or Korean-style grilled beef ribs.

Service and storage

It is recommended to serve the Bonnes-Mares Grand Cru 2005 at a temperature between 14 and 16°C. Although it can be appreciated after two decades of aging, this wine is designed for very long cellaring and will be able to evolve gracefully for 30 to 50 years or more under optimal storage conditions.

An exceptional Bonnes-Mares Grand Cru from Burgundian biodynamic viticulture

The estate

Domaine d'Auvenay was created in 1988 by Lalou Bize-Leroy, a legendary figure in Burgundian viticulture. Established in the heights of Saint-Romain in the Côte de Beaune, this 3.87-hectare estate distributed across sixteen different appellations produces some of the most sought-after white wines in the world. A pioneer of biodynamics since the early 1990s, Lalou Bize-Leroy applies an uncompromising viticultural philosophy prioritizing extremely low yields and absolute respect for the terroir. She remains actively involved in the management of the estate alongside her daughter Perrine Fenal. The exceptional rarity of the production and the legendary quality of the wines place Domaine d'Auvenay at the summit of the Burgundian hierarchy, just behind Domaine de la Romanée-Conti in auction rankings.

The vineyard

Domaine d'Auvenay owns a tiny 0.25-hectare plot in the Bonnes-Mares Grand Cru appellation, making it the smallest owner of this prestigious climat. This plot consists of two small parcels separated by a path, located at the southern end of the Bonnes-Mares vineyard, just above the plots of Domaine Comte Georges de Vogüé. Acquired in 1993 from the Roumier family, it benefits from soils composed of red and white marls conferring a perfect expression of the Bonnes-Mares terroir. The vines, aged around 50 years, are cultivated according to biodynamic principles with yields voluntarily limited to around 15 hectoliters per hectare. The Bonnes-Mares vineyard extends over nearly 15 hectares between the communes of Chambolle-Musigny and Morey-Saint-Denis, on clay-limestone soils at an altitude between 250 and 280 meters, benefiting from a favorable eastern exposure.

The vintage

The 2005 vintage in Burgundy proved to be complex and contrasted. After a cold winter prolonged until mid-March, spring saw wet conditions in April and May, followed by uneven flowering spread over nearly three weeks starting from late May. Summer was characterized by relative drought in July and August, creating moderate water stress, particularly in young vines. September began with a brief heatwave followed by welcome rains that allowed the grapes to replenish their sugar reserves before the harvest. The harvest, authorized from September 12 in the Côte de Beaune and September 15 in the Côte de Nuits, took place under excellent conditions with healthy grapes. The vintage produced powerful and concentrated red wines, endowed with thick skins and ripe pips allowing for deep extraction of color and structured tannins, destined for long aging.

Winemaking and aging

The Bonnes-Mares Grand Cru 2005 benefited from Domaine d'Auvenay's distinctive winemaking protocols, prioritizing the expression of terroir and natural fermentations. The vinification of red wines systematically employs whole-cluster fermentation with indigenous yeasts to favor the distinctive expression of the terroir. Fermentation temperatures can reach 33°C to facilitate the extraction of aromas while preserving the natural character of the wine. After fermentation, the wine was transferred to barrels with its lees and aged entirely in new French oak barrels, coming exclusively from the François Frères cooperage. Aging lasted for approximately 18 to 20 months in barrels, with a racking carried out halfway through. The wine was bottled without fining or filtration, thus preserving its natural character and allowing the full expression of the terroir.

Grape variety

100% Pinot Noir