Wine Critic
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Bouchard Pere & Fils Bonnes Mares Grand Cru 2012
Bouchard Père & Fils Bonnes-Mares Grand Cru 2012 is a powerful, richly structured Pinot Noir from one of Burgundy’s great grand cru sites. The 2012 shows exceptional concentration, dark fruit depth, and serious aging potential, while still keeping the classical Bonnes-Mares mix of muscle, spice, and mineral length.
Sourced from the exceptional terroir of Bonnes Mares, this Grand Cru wine displays a deep ruby color and seductive aromas of red and black fruits, forest floor, and spice. The palate is full and rich, with velvety tannins and a harmonious balance between fruit, acidity, and oak.
Producer tasting notes:
"Remarkably refined bouquet of fruit and spices combined with hint of oak. Dense on the palate, this wine envelops its structure with superb flesh. Very good ageing potential." - Bouchard Pere & Fils
Style & Structure
Bouchard’s Bonnes-Mares comes from a small parcel on the lower slopes of the vineyard, and the wine is made in a style that emphasizes density, flesh, and longevity. In 2012, critics described it as big and muscular, with superb mid-palate density and enough structure to absorb the oak over time.
Tasting Note
Color: Deep ruby with a dark, concentrated core.
Nose: Black cherry, plum, blackberry, menthol, spice, forest floor, and a refined but present oak note.
Palate: Full-bodied and dense, with ripe dark fruit, firm tannins, and a fleshy, enveloping structure. The wine is broad and powerful, yet retains freshness and a finely etched mineral spine.
Finish: Long, stony, and persistent, with spice and dark fruit lingering on the palate.
Buying Outlook
This is a serious cellar wine, not a casual-drinking Burgundy. The 2012 vintage is widely viewed as very good to excellent, and this Bonnes-Mares has the concentration and length to reward long aging, especially if you enjoy grand cru Pinot with a more muscular, classical profile.
Food Pairing
It pairs beautifully with roast duck, venison, game birds, beef, and mushroom dishes. Rich sauces, truffle, and aged hard cheeses also work well with its depth and structure.
