Domaine Ludovic Bonnardot

(Burgundy, France) 

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. 

www.domaine-bonnardot.fr/

Chassagne-Montrachet

100% Chardonnay

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. 

 
SANTENAY-BLANC

Santenay Blanc “Sous La Roche”

100% Chardonnay

Santenay Blanc, "Sous la Roche" showcases the elegance of 100% Chardonnay grapes from 40-year-old vines rooted in stony clay-limestone soils of Bourgogne. Hand-harvested on September 16th, the grapes undergo long and gentle pressing of whole clusters. Fermentation takes place in oak barrels without sulfur or added enological products, reflecting a biodynamic and organic approach. The wine ages for 12 months in oak barrels, naturally settling before light filtration and bottling. The vineyard is plowed to encourage soil life, and only fungicides approved for organic viticulture are used.

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 vines are 35 years old planted to 1.5ha of clay-chalk soils with stones intermixed and faces southeast with grass growing between the rows. Hand-harvested on September 17th, the grapes are de-stemmed (50%) with pre-fermentation lasts five days followed by maceration lasting 27 days. Spontaneous fermentation takes place over a month in large wooden tanks with temperature control and ambient yeasts. Aged for 12 months in 228L oak casks (1-8yrs). Unfined and unfiltered.

Pommard

100% Pinot Noir


The 0.5 hectare parcel of 50 year old vines are located at an altitude of 310 meters where the soil is composed of stony clay-limestone. Hand-harvested in mid-September, maceration lasts for 32 days with whole-clusters followed by traditional Burgundian vinification in wooden tanks: pre-fermentation lasts five days, followed by a 32 day maceration period and spontaneous fermentation lasting one month with temperature control. Aged on lees for one year in 228L oak casks (1-7 years). Unfined and unfiltered.

 

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. 

 

Santenay Rouge

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.