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  • Decanting time

    1h
  • When to drink

    Now

The Story

Here, Morey-Saint-Denis and Chambolle-Musigny demonstrate the ability of the Côte de Nuits to blend two distinct temperaments into a single personality. The Bonnes-Mares vineyards have been known by this name since the late Middle Ages although the etymology still remains uncertain. The origin might be the verb " marer " meaning " to cultivate carefully ", although many like to think the name alludes to ancient mother-goddesses. This explanation, however, is certainly less probable. Its Grand Cru status was recognised on 8th December , 1936. The Bonnes-Mares appellation lies just south of the Clos de Tart, the neighbouring Grand Cru, forming a rectangle between the hollowed hillsides of Morey and Chambolle. More of it lies in the territory of Chambolle-Musigny than that of Morey-Saint-Denis. Its exposition is easterly and its altitude averages between 250 and 280 metres.

The sub-soil consists of limestone pavement and white marl and underlies clay-flint soils some 40 cm in depth on a gently sloping site. The soil is quite light and gravelly, and is brown or reddish in colour. Its origins date back to the Jurassic period, some 150 million years ago. 

 

The domaine’s other star is their 2.7 hectare plot of Bonnes Mares, which accounts for 400 cases a year. The vines are on the Chambolle side of the Morey boundary — a parcel which tends towards elegant, refined Bonnes Mares. Fine old vintages deliver violet, strawberry notes with a delicate peony blossom underpinned by a ground coffee bean flavour and toasty oak. Darker and more brooding than the Musigny, for Millet it is an electric wine; like a thunderstorm about to break.

A successful blend of impressive build and meaty texture means this wine is a worthy equal to game, which responds well to its huge aromatic intensity and, in the maturer vintages, its musky notes. Preferably the game should be roasted, but the wine will also take on stews without fuss as well as fine wine-based sauces. Duck (even laquered Pekin-style Duck) is similarly enhanced because the virile tannins in the wine give structure to the aromatic and delicately-textured flesh. It also goes well with strong-flavoured cheeses.
Serving temperature : 14 to 16 °C.

 

 

 

 

 


 

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Written Notes

The last flight had the same clue with a twist, ‘Always Last.’ I was thinking DRC, but the flight referred to Burgundy in general. The X-Man feels that Burgundy should always be served after Bordeaux, even though many do the opposite. I can’t argue with him. The first had a gorgeous nose, made all the more gorgeous by the fact that it was something new. There was great fruit, nut and smoke aromas, along with some what I called ‘good pig,’ and a touch of sake and soy with green pitch. There was lovely lushness and a nutty kick to this edgy Burgundy, and a touch of lemony spritz on the finish of the 1961 Comte de Vogue Bonnes Mares (94).
  • 94p

Information

Origin

Beaune, Burgundy

Other wines from this producer

Chambolle-Musigny

Chambolle Musigny 1er Cru Les Amoureuses

Chambolle-Musigny Premier Cru

Musigny

Musigny Blanc

Musigny Vieilles Vignes

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94p
 John Kapon / CEO / Ackerr Merrall & Condit, Pro (United States)  tasted  Bonnes Mares Grand Cru 1961  ( Domaine Comte Georges de Vogüé )

"The last flight had the same clue with a twist, ‘Always Last.’ I was thinking DRC, but the flight referred to Burgundy in general. The X-Man feels that Burgundy should always be served after Bordeaux, even though many do the opposite. I can’t argue with him. The first had a gorgeous nose, made all the more gorgeous by the fact that it was something new. There was great fruit, nut and smoke aromas, along with some what I called ‘good pig,’ and a touch of sake and soy with green pitch. There was lovely lushness and a nutty kick to this edgy Burgundy, and a touch of lemony spritz on the finish of the 1961 Comte de Vogue Bonnes Mares (94)."

4y 7d ago

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