2012 Domaine de la Vougeraie Bonnes Mares Grand Cru (Previously $300)
The 2012 Bonnes-Mares emerges from a parcel on the Morey side that is rich in clay, which gives the wine much of its breath and pure, unbridled power. Rich, powerful and explosive, the 2012 Bonnes-Mares is a gripping Burgundy that takes hold of all the senses. Layers of flavor seem to fill out in all directions. Cool veins of minerality give the blue and black toned fruit a sense of cool, invigorating energy that is hugely appealing. The 2012 was vinified with 80% whole clusters and is aging in 80% new oak. It is above all else a wine built on serious balance. (AG)
Stephen Tanzer's International Wine Cellar
Full medium-deep red. Sexy, soil-inflected aromas of briary raspberry, brown spices, woodsmoke, white pepper and truffley underbrush. Sappy and sharply delineated, showing rather powerful wild red berry fruit along with complicating notes of minerals, roasted herbs and brown spices. A superb, nuanced expression of this great grand cru, offering a complex blend of light and darker soils (70% of the estate's vines are in Chambolle-Musigny). Powerful acidity gives this wine a whiplash of a finish.
Allen Meadows - Burghound
A gentle application of wood frames the markedly ripe nose of various red berries, spice and floral scents where, like the Corton, there is a note of prune. There is impressive density and overt power to the borderline massive flavors that coat the palate with seemingly buckets of extract, all wrapped in a chewy and mineral-driven finish that delivers excellent length on the overtly structured finale. My score awards the benefit of the doubt that this will freshen with a few years of bottle age.
Robert Parker's Wine Advocate
The 2012 Bonnes-Mares Grand Cru comes from the domaine’s 0.70-hectare parcel that consists of a myriad of plantings between 1901 and 1998. It was aged in 80% new oak and the same percentage of whole bunches. It is much more occluded on the nose compared to the Clos de Vougeot, partly because of the dominance of the new wood. The palate is dense with firm tannins, chocolate-tinged black fruit at its core with citrus notes towards the finish. Here, I feel the new oak is just overwhelming the personality towards the finish. Perhaps 50% new oak would have worked better? (NM)