2005 | Domaine Robert Groffier | Bonnes Mares Grand Cru

Bright red and blue pinot fruit, minerals and spice notes, particularly anise that complement to perfection the sleek, taut, brooding and focused flavors that explode on the hugely long and deep finish.

Reviews:

• Wine Advocate: The Groffier 2005 Bonnes Mares smells of black raspberry and wild blueberry laced with sage and a hint of game, offers a rather Musigny-like combination of inner-mouth florality and refinement on the palate, and finishes with pure, sweet fruit, even silkier in texture and nearly as bright as the Hauts Doix, not to mention more intense and with a tactile finishing minerality, fineness of tannins and sheer length that (as well they should) go beyond the Premier Cru wines.

• Vinous: Good deep red. Wild, superripe aromas of blackberry liqueur, mocha, milk chocolate and faded rose. Sweet, dense and thick, but with very good lift to its flavors of dark berries, wild herbs and game. This impressively fat, large-scaled grand cru is as chewy as a solid. Finishes very long and lush, with thoroughly ripe tannins. Those who taste with their mouth alone will rate this massive wine even higher than I did; I wanted a bit more in the way of treble notes. But this one may yet explode with seven or eight years of cellaring.

Producer Information

Domaine Robert Groffier Père & Fils is a winery in the Morey-Saint-Denis commune of the Côte de Nuits in Burgundy. A majority of the producer's vineyards are in Chambolle-Musigny and Gevrey-Chambertin where it makes a range of grand and premier cru wines, mostly from Burgundy's prized red variety, Pinot Noir. The estate has 7 hectares (17 acres) of land that includes parcels in the grand cru vineyards of Bonnes-Mares and Chambertin Clos-de-Bèze. Groffier also has the largest holdings of any producer in the premier cru site Les Amoureuses, making competitively priced wines that are arguably more sought-after than their grand cru counterparts. Sustainable practices are used in the vineyard with herbicides forbidden since 2005. In the winery, cold maceration is employed for five to seven days prior to fermentation. Both pigeage and pumping down are employed throughout the fermentation to ensure extraction of color and phenolics. Oak maturation takes place in French barriques, the extent and percentage of which depends on the vintage. The domaine has been in the Groffier family since the 19th Century when it was established by Frederick Groffier. Robert Groffier took over in the mid-20th Century and the estate began to bottle its own wine.

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