Bonnes-Mares is a grand cru vineyard in Burgundy's Côte de Nuits region. It mostly lies within Chambolle-Musigny, with a small 1.5 hectare (3.7ac) plot in neighboring Morey-Saint-Denis. Bonnes-Mares is planted entirely to Pinot Noir, making wines that are heavier and more robust than those from (Le) Musigny, and are capable of being aged for many years.
The climat covers 15ha (37 acres) of land on the midslope of the Côte d'Or. Bonnes-Mares borders the Clos de Tart Grand Cru site on its northern side, and to the south and west is surrounded by premier cru vineyard. Chambolle-Musigny represents the first major break in the strip of grand cru vineyards that runs through the Côte de Nuits – north of Bonnes-Mares, the grands crus are contiguous through Morey-Saint-Denis into Gevrey-Chambertin.
Bonnes-Mares is one of the more fragmented grand cru vineyards in Burgundy, with approximately 19 growers producing this appellation. A look at the Chambolle-Musigny plan cadastral (a parish survey plan, with every plot annotated with the names of its owners) shows the meticulous definition involved. Napoleonic inheritance laws dictate that land must be divided equally between all members of a subsequent generation, so the number of plots will only increase in the future unless an organizational change is made.
Color, aromas and taste
As a thin-skinned grape variety, Pinot Noir generally has a moderate to high acidity, a low level of phenolic compounds, low to moderate levels of soft tannins and is generally paler in color than most other red wines.
Red wines range from a pale pinkish red through to the darker tones which an interior designer might recognize as Burgundy. Color and body do not necessarily intensify as price and/or quality rises, and even the deepest examples tend to have an appealing translucence and minimal opacity in the wine's core. See below for rosé.
Wine novices can often find it hard to reconcile these aspects of "lightness" with the prices at which Pinot Noir wines are usually sold. Lovers of the grape focus on its aromatic, flavor and textural qualities.
The essence of Pinot Noir wine is its aroma of red berries and cherry (fresh red cherries in lighter wines and stewed black cherries in weightier examples). Many of the more complex examples show hints of forest floor. Well-built Pinot Noirs, particularly from warmer harvests, suggest leather and violets, sometimes recalling Syrah.
Some of the world's most famous wines.
From Barolo to Bordeaux, these wines are steeped in tradition. The style covers a broad spectrum of flavor profiles, but tend to be elegant and structured and can be cellared for a long time.
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Most typically the Pinot noir grape is fermented in small open top vats, employing punch downs to keep the cap of skins in contact with the juice. This allows the cellar team plenty of opportunities to inspect the ferment.
At harvest time, the winemaker must choose whether to ferment berries only, include some stems, or ferment intact bunches. Whole bunch ferments in such vats are not kept in a carbon dioxide atmosphere. Furthermore the fruit is partially or completely crushed by punchdowns.
Therefore carbonic maceration is minimal, though similar enzymatic processes are thought to occur, afffecting the wine's aroma. Higher concentrations of tannin can also result; care is needed to retain balance. Green unripe stems are avoided. Some winemakers use stem contact in every vintage, others only when fruit tannins seem underpowered.
Length and temperature of fermentation is often debated. Cooler temperatures lead to fresher fruit flavors. Longer, warmer fermentations and pigeage result in more extracted wines with greater tannic structure.
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A wine list from Flask published in the early 1970s
Driving down Ventura Blvd in Studio City in the 1960’s has something in common with today, Flask Fine Wine & Whisky- Flask first opened its doors to the public in 1962. Decades later and it still remains a respected fixture in the Los Angeles community.
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