Wine Critic
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Domaine Bernard-Bonin Genevrieres, Meursault Premier Cru 2023
Formely known as Domaine Michelot Mere et Fille.
Domaine Bernard‑Bonin Meursault Premier Cru Genevrières 2023 is a profoundly textured, yet vibrantly fresh Chardonnay from one of Meursault’s most revered premiers crus, made in the domaine’s pure, low‑intervention style.
Domaine Bernard-Bonin Genevrières Meursault Premier Cru 2023 is a white Burgundy from Meursault in the Côte de Beaune, produced from Chardonnay and classified as Premier Cru in the Les Genevrières climat. The estate is run by Véronique Bonin and Nicolas Bernard, who farm approximately 7 hectares biodynamically, using horse-drawn ploughing, natural treatments, and eliminating copper in the vineyards to preserve the purity of the Meursault terroir.
Terroir and viticulture
The wine comes from two parcels, Genevrières‑Dessus and Genevrières‑Dessous, south‑east facing slopes on fine clay‑limestone just below the forest line, a classic warm but breezy site that gives both ripeness and tension. Farming is organic with strong biodynamic influence, low yields, hand harvest, and meticulous selection of bunches in the vineyard and cellar.
Winemaking
Grapes undergo long, gentle pressing, then spontaneous fermentation with indigenous yeasts in barrels, mostly older wood, with extended lees aging and minimal bâtonnage to preserve precision. The domaine avoids enzymes, heavy sulphuring, fining, and filtration, bottling to showcase unadorned terroir expression and fine natural texture.
Tasting profile (projected for 2023)
Based on recent vintages, expect a pale to medium gold color. The nose typically offers layers of lemon oil, white peach, pear, spring flowers, cream, crushed stone, and hints of hazelnut and vanilla. The palate is rich yet lifted: silky and enveloping, with ripe white fruits, vibrant acidity, deep chalky minerality, and a long, precise, saline finish that builds in intensity rather than weight.
Aging and food pairing
Genevrières is one of the domaine’s most age‑worthy wines, with a drinking window commonly stretching from 7–15 years after the vintage, gaining truffle, honey, and nut complexity over time. It pairs beautifully with roasted or butter‑poached white meats, refined poultry dishes, lobster, scallops, and complex cream or morel‑based sauces.
