Main image Click to view image in fullscreen Domaine Bonnardot

Domaine Bonnardot, Sur le Bois 2022 Rouge

Appellation : Maranges village rouge

Stock available in stores

- Paris
- 8ème
Unavailable
31 Av. Franklin Delano Roosevelt 75008 Paris

Tel: 01 82 82 33 33
- Pessac
- Pavillon Catelan
Unavailable
135 Av. Jean Jaurès 33600 Pessac

Tel: 05 47 50 17 17
- Bordeaux
- Tourny
Unavailable
3 Place Tourny, 33000 Bordeaux

Tel: 05 47 50 55 55

In-store stock does not take into account availability at our warehouse.

Item available for click & collect within 6 working days. In case of emergency, please contact us.

Quantity

The available formats:

75cl

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The product
In details

Flavouring
small red fruit, finesse
Grape Varieties
Pinot Noir 100%
Tasting temperature
16 °C
Optimal consumption
best from 2025

The producer

Domaine Bonnardot

Ludovic and Émilien Bonnardot manage a 19 hectares wine estate located in the Côte d’Or. The original 4 hectares of vines cultivated by their parents were situated in the Hautes-Côtes de Beaune area. The grapes were delivered entirely to the cooperative until 2006. After vinifying 40 ares of vines, the two brothers decided to become independent by taking over the vines cultivated by their family. Bit by bit, they established connections with winemakers in the Hautes-Côtes, Maranges, and Santenay who were retiring and handed over their plots to them. Today, the estate includes 7 hectares in Santenay (red and white), 3 hectares in Maranges, 6 hectares in the Hautes-Côtes, 2 hectares in Bourgogne Côte-d’Or, as well as a few rows of vines in Chassagne-Montrachet (56 ares) and Puligny (18 ares). While not certified organic, the estate only uses copper and sulfur to fight fungal diseases, along with plant decoctions. Eight people in addition to the two winemakers work in the vineyards during the peak season (from January to July), plus forty during the harvest. By creating their own estate, the two brothers wanted to break free from the impersonal nature of vinification practiced within cooperatives. Since then, Ludovic and Émilien have committed to vinifying their wines with indigenous yeasts and with sulfur doses that do not exceed 40 mg/l of total SO2. The white grapes (Chardonnay or Aligoté) are pressed as whole clusters. The juice is left to settle for 36 hours in a temperature-controlled tank. Fermentation takes place in used barrels (from 1 to 30 years old). Only one new barrel is introduced per cuvée. Malolactic fermentations start naturally in the spring. The white wines remain on their lees in barrels for 12 months, then these are blended in stainless steel tanks and age for another 6 to 8 months before bottling, which is done without filtration. The Pinot Noir grapes macerate in truncated cone-shaped vats of 10 to 55 hl. Whole-cluster macerations (from 50% to 100% per cuvée) last from 25 to 35 days with punching down and pumping over. According to the winemakers, the stems provide a welcome vegetal freshness in the scorching vintages encountered today. Aging continues for 12 to 24 months before bottling, which is also carried out without filtration. The Santenay and Maranges wines produced by Ludovic and Émilien Bonnardot possess a direct and vinous character as well as a "natural" tropism that sets them apart from classic Burgundian production.

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