Presentation
Domaine Pascal Prunier-Bonheur, located in Meursault, in the heart of the Côte de Beaune, continues the family heritage of five generations of winegrowers. Pascal Prunier took over the reins of the domaine in 1983 with his wife Christine Bonheur. Today, they manage 8 hectares of vines spread between Saint-Romain, Auxey-Duresses, Monthelie, Meursault, Pommard and Beaune. Passionate about and respectful of their terroirs, they work the soil with great care and use grass cover on certain plots to control the vigor of the vines. At harvest time, a rigorous sorting is carried out to keep only the best grapes. In the cellar, the grapes are matured and vatted for a long time, resulting in wines that are concentrated, complex and well-balanced. This approach gives the wines great ageing potential, while remaining accessible and enjoyable from their youth.
Location
This parcel is located between the village of Pommard and the renowned Clos des Epenots.
Terroir
The soil is predominantly limestone with a proportion of marl. The vines benefit from an east-facing exposure, catching the morning sun.
In the vineyard
Pascal began rethinking conventional viticultural practices in the 1990s, joining a sustainable farming group. He reintroduced soil plowing and systematically reduced both the dosage and frequency of treatments, favoring organic methods whenever possible—though without formal certification. Guided by a balanced and realistic approach, he follows the lunar calendar for vineyard and cellar tasks. Treatments are limited to sulfur and copper unless specific issues arise, and soil work is used to manage cover crops.
Harvest
Manual harvest in small perforated crates.
Winemaking
Depending on the vintage, whole-cluster fermentation may vary up to full destemming. Grapes are cooled to 12°C at vatting for a cold maceration lasting 3 to 6 days. The temperature then rises gradually, peaking at 32–34°C. Regular pump-overs ensure even extraction throughout fermentation. Indigenous yeasts are used to highlight the terroir’s character. Maceration lasts 15 to 21 days, with the decision to press based on tasting.
Ageing
The wine is aged for 15 to 18 months entirely in French oak barrels, with 15–25% new oak for Premier Cru wines and 10–20% for village-level wines. The oak is used to enhance complexity without overpowering the terroir. Before bottling, a light filtration is performed. All key interventions—racking and bottling—are scheduled according to the lunar cycle.
Varietal
Pinot Noir : 100%
Serving
This wine is best enjoyed from its third year in bottle and can age gracefully for up to 15 years or more depending on the vintage and cellar conditions. Serving temperature: 15 to 16°C
Ageing potential
5 to 10 years
Tasting
With its deep ruby robe, this wine reveals a powerful and fruity nose with aromas of morello cherry enhanced by spicy notes. The palate is subtle and long, opening with black fruit flavors (blackcurrant and blackberry) and evolving toward hints of licorice and roasted notes. Its silky tannin structure gives it richness and persistence.
Food pairings
This wine pairs perfectly with red meats in all their forms, and also complements more characterful dishes such as duck, pigeon, or venison. It also matches beautifully with a wide range of cheeses, including the famous Époisses from Burgundy.