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
These Gamay parcels – now rare in the Côte de Beaune – were planted over 70 years ago. One is located at the end of the Combe d’Auxey-Duresses in the Les Fontaines de Moules climat, while the other rests at the base of Meursault. The soils are clay-limestone, with gentle to moderate slopes offering excellent drainage and minerality expression.
In the vineyard
Since the 1990s, Pascal has embraced sustainable viticulture, questioning conventional methods and gradually reintroducing ploughing. He systematically reduces pesticide use, favors organic practices when possible (though he remains uncertified), and works according to the lunar calendar. He applies sulfur and copper treatments only when necessary and tills the soil to manage undergrowth naturally
Winemaking
The grapes are chilled to 12 °C upon harvest, initiating a cold maceration that lasts 3–6 days. Alcoholic fermentation is then carried out with frequent pump-overs to ensure even heat distribution, reaching peaks of 32–34 °C. Native yeasts drive fermentation, with maceration lasting 15–21 days, and the exact time of pressing is determined by tasting.
Ageing
Aged for 15–18 months in French oak, with 15–25% new oak for Premier Crus and 10–20% for Village wines the aim is subtle complexity without overpowering the terroir. The producer conducts both filtering and bottling in-house, following the lunar calendar for racking and bottling.
Varietal
Pinot Noir : 100%
Specifications
Age of vines : 70 years old
Serving
Serving temperature: 14–15 °C for optimal expression.
Drinking window: Enjoy from its vibrant youth, but capable of aging.
Ageing potential
2 to 3 years
Tasting
The wine shows a bright hue reminiscent of Burlat cherries. The nose is intensely fruity with aromas of strawberry and cherry, supported by a subtle hint of spice. On the palate, it’s crisp and juicy, with smooth, well-integrated tannins. It evokes some Beaujolais Crus like Moulin-à-Vent, yet is uniquely Burgundian. Given time, it develops Pinot Noir–like nuances, “pinoting” gracefully with age.
Food pairings
Affectionately known as the “friend’s wine”, it’s perfect for relaxed, convivial moments. Serve it alongside aperitifs, charcuterie bites, raclette, fondue, or any casual gathering where ease and enjoyment are key.