Domaine Pascal Prunier-Bonheur, AOP Auxey-Duresses, Vieilles Vignes, White

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 cuvée comes from two ancient vineyards—over 60 years old—situated on the east-facing slope of the Auxey-Duresses valley. Chardonnay thrives here, awakened by the sunrise exposure. The marly soil, embedded with magnesium-rich limestone veins and volcanic lava deposits, lends the wine both depth and elegance—hinting toward the neighboring Meursault terroir.

Terroir

In the vineyard

Since the 1990s, Pascal has embraced sustainable (lutte raisonnée) viticulture, returning to soil ploughing, reducing treatment frequency and dosage, and favoring organic methods where possible without seeking formal certification. His emblematic approach is pragmatic, grounded, and thoughtful. Tasks in the vineyard and cellar, including sulfur and copper treatments (used only when necessary), are guided by the lunar calendar, while soil tilling helps control undergrowth.

Harvest

Grapes are transported swiftly to the cellar to preserve their freshness.

Winemaking

They are gently pressed via pneumatic press, with fermentation in oak barrels at cool temperatures (max 18–22 °C) to retain finesse and purity of aroma.

Ageing

The wine is aged exclusively in oak barrels, with 10–25% new oak depending on the cuvée and vintage. The estate increasingly favors 350 L barrels over the traditional 228 L Burgundy size, optimizing freshness and finesse. After 13–18 months, the wine undergoes optional fining and light filtration before bottling. Critical operations like racking and bottling are timed according to the lunar cycle.

Serving

Drinking window: From its 2nd year in bottle, when it reveals vibrant freshness, and can be enjoyed up to 4–5 additional years.
Serving temperature: 10–12 °C.

Ageing potential

3 to 5 years

Tasting

The wine presents clear and bright golden hues. On the nose, it unfolds buttery and toasted hazelnut aromas with a hint of vanilla. The palate is generous and full-bodied, offering lingering depth and all the hallmark richness of Chardonnay. Its youthful liveliness gradually gives way to evolving texture and complexity.

Food pairings

Versatile and inviting, this cuvée shines solo as an aperitif, or with gently sauced seafood—delicious alongside pike quenelles or scallops. For enthusiasts, it also pairs harmoniously with goat cheese or a mild blue cheese.