HISTORY The Bouard-Bonnefoy family farms sustainably, avoiding pesticides and herbicides (instead, plowing between rows) and using indigenous yeasts for fermentation. Harvest is always by hand.
Grapes are lightly crushed then pressed in the family’s upright wooden press (inherited from the Bonnefoy grandparents). Juice is placed in older French oak barrels to ferment naturally (for both alcoholic fermentation and malolactic conversion). The estate uses new oak sparingly; each cru sees approximately 20% new wood each vintage. Winemaker Fabrice Bouard uses a minimal dose of sulfur at bottling.
VINEYARDS & WINEMAKING A rare, wonderfully refined and summer-ripe Pinot Noir from sandy soils within the Chassagne-Montrachet commune boundaries. Gorgeous red berry and cherry notes and delicately aromatic; certainly one of the best Bourgogne Rouge wines we’ve had in some time.
Aromas of ripe summer red berries, light baking spices, red plums. Plush, juicy and balanced; flavors of raspberries, red cherries.
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More than a bottle of wine — a commitment to protecting the mile-and-a-quarter-long Marginal Way in Ogunquit, Maine.
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