Domaine Bonnardot is a family estate in Bonnecontre, near the Citeaux Abbey. The family has a long heritage of winemaking in the area dating back to 1470, but in more recent memory it was Elizabeth who graduated from studying enology in Beaune, studied with Jules Chauvet and began to practice more natural approaches to her winemaking. Today her son Ludovic, who first began experimenting with natural winemaking as a teenager with grapes from an old parcel of his grandfather's, now guides the winemaking at the estate. He prefers not to add sulfur to his wines. After completing his education in winemaking, he returned to his family lands in 2005 and began to convert the 15 hectares, situated between Pommard and Santenay, to purely organic farming.
Situated at a slightly higher altitude than the rest of the Côte de Beaune, the vineyard is located near Orches and is planted with 50% Chardonnay and 50% Pinot Noir. The soils here are composed of clay-chalk and stones. The Chardonnay vines come from a single hectare yielding 34 hl/ha, and average 40 years old. All grapes are hand-harvested in early October, undergo gently pressing with temperature controlled spontaneous fermentation occurring over ten months; rested on lees for one year with spontaneous malolactic fermentation. Aged for one year in 228L oak casks that average between 4-6 years.
Santenay, “Saint Jean” Blanc
Saint Jean is the name of the old church in Santenay le Haut, built in 1220 and gives its name to all the adjoining vines. Their .3 hectare parcel is characterized by a stony hill - mainly clay and chalk based with stones - that naturally drains. The vines average 40 years old and are hand-harvested in mid-September, undergo gentle pressing and temperature controlled spontaneous fermentation for two months. The wine is then allowed to rest on lees for one year. Aged in 228L oak casks (1-6 years of age).
The vineyard is located in the middle of the hillside, below the Morgeot Abbey built during the 12th century by Cistercian monks. The 10 year-old vines are planted .6 hectares of clay-chalk based soils. Hand-harvesting occurs at the beginning of September, followed by sorting and a long and gentle pressing. Spontaneous fermentation with ambient yeasts lasts two months and then remains on lees for one year. Aged for one year in 228L oak casks (1-6 years of age), followed by six months in stainless steel tank. Light filtration.
Puligny-Montrachet Premier Cru, ‘La Garenne’
From 0.18 hectares at an altitude of 360 meters, these 70 year-old vines are planted on clay-chalky and stony soils are hand-harvested in early-September, undergo gentle pressing followed by temperature controlled spontaneous fermentation over two months, and then is left on lees for 22 months. Aged for 22 months in 228L oak casks that average between 1-4 years.
Hautes Cotes de Beaune
100% Pinot Noir
The appellation 'Hautes Cotes de Beaune" is situated at a higher altitude than the Cote de Beaune. The domaine plot is just above the Evelle hamlet and with large slopes, the altitude goes from 440-490 meters high. The soil is clay-chalk based with stones intermixed and faces southeast. These grapes are hand-harvested near the end of September. The fermentation lasts for 12 months in 228L oak casks.
100% Pinot Noir
The 0.5 hectare parcel from which the grapes are derived sits at 310 meters and is composed of stony clay-limestone soils with vines averaging 50 years. The grapes are hand harvested in the beginning of October with 80% de-stemmed and followed by traditional Burgundian vinification wooden tanks: pre-fermentation lasts nine days, followed by a 32 day maceration period with spontaneous fermentation over one month and resting on lees for eleven months; aged one year in 228L oak casks that average between 1-6 years.
Maranges, ‘Sur Le Bois’
100% Pinot Noir
Maranges covers three villages: Cheilly Les Maranges, Dezize Les Maranges and Sampigny Les Maranges. These vines are planted in Cheilly, in the middle of the hillside and is 1.3 hectares total. The vines are planted on stony clay-limestone, averaging 40 years-old and are hand-harvested at the beginning of October. All vinification takes place in traditional Burgundian wood tank, 100% de-stemmed, pre-fermentation soak for 6 days followed by 27 day maceration and then one month of temperature controlled spontaneous fermentation; rested on lees for one year and aged for one year in 228L oak casks averaging 1-7 years-old.
100% Pinot Noir
Situated in the southern area of Cote de Beaune, the vines are planted on clay, chalk and stony soils, and average around 45 years-old. The 1.17 hectare plot is named "Les Saunieres" and are hand-harvested in mid-September. Traditional Burgundian vinification in wooden tank is used with half of the grapes de-stemmed, pre-fermentation for four days followed by 25 day maceration and one month of spontaneous fermentation with temperature control. Rested on lees for one year and aged for one year in 228L oak casks averaging 1-6 years-old.