Bonhomme Case

Lying in the hamlet of Thurissey, in the northern part of Viré-Clessé, this comes from a parcel of 85-year-old vines planted on a south-facing slope at the bottom of Mont Chatelaine. Here the soils are predominantly red clay and sandstone. Matured in 400-litre oak barrels (25% new) for 12 months, this then sees a further 12 months on its fine yeast lees in tank to harmonise before bottling. This has Bonhomme’s signature silky palate, with layers of ripe golden fruit and wonderful balance of richness and freshness.

Made from 50 to 75-year-old vines, this has a long and balanced palate and is concentrated and creamy, with no exotic excess. About 70% was barrel fermented and aged for 14 months on its yeast lees, mostly in 400-litre barrels, before bottling.

Ripe yet refreshing Burgundy with aromas of white peaches. Balanced on the palate, with a long finish for a wine of this price. Made from 50-70 year old vines. Tank fermented to capture the freshness.

Ripe yet with the firm palate characteristic of this Burgundy domaine. Fresh appley nose, broad, concentrated palate and a long fresh finish. From a single vineyard on the hillside of Quintaine.This vineyard is about 50 years old and it is planted on limestone and a small amount of clay.Harvested by hand, natural yeasts and bacteria. Yields about 40/45 hl per ha. Fermentation in stainless for the main part (70%) and used barrels (30%). 18 month ageing before bottling.

Fresh yet ripe aromas in the classic register of apple and stone fruit. Structured and firm with impressive density and concentration for a wine of this price. This is made from 40- to 80-year-old vines. About 70% was barrel fermented and aged for 14 months on its yeast lees – mostly in 400-litre barrels – before bottling.

Fresh, fine and crystalline wine with a citrusy scent. Made from 15- to 45-year-old vines grown on soil with a high limestone content, it was matured 12 months on its yeast lees in stainless steel tanks.