Domaine Prunier-Bonheur Pommard 1er cru La Refène 2019

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

Domaine Prunier-Bonheur Pommard 1er cru La Refène 2019 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 method are the same: plowing to avoid chemical treatments, daily tasting of the berries to determine the optimal date for harvest. The lunar calendar governs the work in the vineyard and the cellar. The grapes are sorted once in the vineyard, then 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 fermentation 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 parcel is located between the village of Pommard and the Clos de Epenots.

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

IN THE VINEYARD
The domaine maintains traditional methods while using current techniques and tools: pruning according to the lunar phases, applying low doses at opportune moments. The approach is based on the principles of organic farming, using sulfur and copper. The yield is also 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: first in the vineyard and then 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 to develop the 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 performed regularly 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 scheduled according to lunar cycles.

SERVICE
This wine should be consumed 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-WINE PAIRINGS
This wine will pair perfectly with red meat such as beef in all its forms, but it can also adapt to pork and roasts, as well as certain cheeses like Époisses.