Domaine Prunier-Bonheur Pommard 1er cru La Refène red 2018

PRESENTATION OF DOMAINE PRUNIER BONHEUR
+ ALL ITS OTHER WINES IN STOCK

Domaine Prunier-Bonheur Pommard 1er cru La Refène 2018 red wine

This domaine of modest size (8 hectares) perpetuates the family tradition combined with modern methods. For all the cuvées, the vineyard management and winemaking process are the same: plowing to avoid chemical treatments, daily tasting of the grapes to determine the optimal date for harvest. It is the lunar calendar that dictates the work in the vineyard and the cellar. The grapes are sorted once in the vineyard, then again on a vibrating sorting table upon arrival at the cellar. Indigenous yeasts are used for fermentation (in barrels) and a maximum of 10% of stems are used in winemaking, depending on the cuvées and vintages. The cuvaison lasts 2 to 3 weeks and the wines are very lightly punched down (2 to 3 times a year). The vines are on average over 60 years old.

Technical sheet written by the domaine:

SITUATION
This plot is located between the village of Pommard and the Clos de Epenots.

TERROIR
The soil is clay-limestone and marl, and the plot is exposed to the rising sun.

IN THE VINEYARD
The domaine preserves traditional methods while using current techniques and tools: pruning according to the lunar phases, applying low doses at opportune moments. The approach utilizes the principles of organic farming, employing sulfur and copper. The yield is also very strictly controlled to maintain sufficient concentration.
Grape varieties: 100% Pinot Noir
Average age of the vines: 70 years

WINEMAKING
The manual harvest undergoes two successive sorting processes: the first in the vineyard and the second upon arrival in the winery where it is fully destemmed, placed in tanks, and cooled. After a cold pre-fermentation maceration of 4 to 7 days aimed at developing aromas and texture, the temperature is gradually raised to a maximum of 30 - 32 °C to extract color. Alcoholic fermentation is carried out by indigenous yeasts to preserve the terroir as much as possible. Pump-overs are regular throughout the fermentation process to homogenize the must. The duration of maceration varies between 15 and 21 days.

AGING
Aging will last from 15 to 18 months, entirely in oak barrels with a proportion of 15 to 20% new wood. Bottling is done on the property by our team. All intervention dates on the wines - racking, bottling... - are determined according to lunar cycles.

TASTING
With its deep ruby color, this wine reveals a powerful and fruity nose. The palate expresses a beautiful concentration of red and black fruits. Its lovely silky tannins provide a remarkable richness that will delight your taste buds.

SERVICE
This wine should be enjoyed starting from its 5th year in bottle and can be kept for up to 15 years or more depending on the vintage and cellar quality.
Serving temperature: 15°C

FOOD PAIRINGS
This wine pairs perfectly with red meat such as beef in all its forms, but it can also complement pork and roasts, as well as certain cheeses like Époisses.