Pascal Prunier-Bonheur Auxey-Duresses Rouge, Cote de Beaune, France

Ripe red cherries, wild strawberries, fragrant violets, and delicate earthy spice introduce Pascal Prunier-Bonheur Auxey-Duresses Rouge, an elegant Pinot Noir from the Côte de Beaune in Burgundy, France. Crafted from three limestone-rich vineyard parcels, this village-appellation wine combines generous red fruit with supple tannins, refreshing acidity, and the subtle mineral character of its Burgundian terroir. At 13% ABV, it offers an appealing balance of richness and finesse, with gentle oak influence adding depth without obscuring the purity of the fruit. Produced by Pascal Prunier and Christine Bonheur, it reflects the estate's commitment to traditional winemaking, careful vineyard management, and the distinctive character of Auxey-Duresses.

Product Details:

• Estate Established: 1983
• Wine Classification: Auxey-Duresses AOC, Village
  
• Alcohol: 13%
• Grape Variety: 100% Pinot Noir
• Vineyard Source: Blend of three limestone-dominant vineyard parcels
• Vineyard Parcels: En Saussois, Les Crais, and Les Hauts, according to merchant vineyard information
• Vineyard Area: Approximately 0.72 hectares, according to importer specifications
• Vine Age: Approximately one-third planted in 1966 and two-thirds in 1976, according to importer specifications
• Vineyard Exposure: Predominantly south-facing slopes
• Soil Composition: Stony limestone-clay soils
• Viticulture: Sustainable vineyard management using organic methods
• Grape Preparation: 100% destemmed
• Fermentation: Indigenous yeasts, approximately 18 to 22 days
• Extraction: Regular pump-overs during fermentation
• Oak Maturation: Approximately 15 to 18 months in oak barrels
• Post-Barrel Maturation: Approximately 2 to 6 months in tank following blending
• Flavour Profile: Ripe cherry, raspberry, wild strawberry, violet, subtle earth, and gentle spice
• Allergens: Contains sulphites

Sensory Description:

Bright ruby-red with delicate garnet reflections, the wine opens with expressive aromas of ripe cherries, wild strawberries, redcurrants, and fragrant violets. Subtle notes of woodland earth, dried herbs, and gentle oak spice add complexity to the generous fruit. The palate is supple and rounded, revealing layers of juicy red berries, ripe cherry, and delicate savoury undertones. Fine-grained tannins provide structure, while refreshing acidity preserves the wine's elegance and vibrancy. Restrained oak maturation contributes subtle depth and a polished texture without overwhelming its natural Pinot Noir character. The finish is harmonious and persistent, leaving impressions of red fruit, floral freshness, and gentle mineral spice.

Winemaker’s Background:

Domaine Pascal Prunier-Bonheur was established in 1983 by Pascal Prunier, a fifth-generation winegrower born in Auxey-Duresses. Beginning with three hectares of rented vineyards, Pascal gradually developed the family estate through a dedication to Burgundy's diverse terroirs. In 1999, he married Christine Bonheur, an agricultural engineer, and the domaine adopted their combined names in recognition of their partnership. Today, the estate encompasses approximately eight hectares across several Côte de Beaune appellations, including Auxey-Duresses, Meursault, Monthélie, Pommard, and Beaune. Its wines emphasize sustainable vineyard practices, indigenous fermentation, measured oak maturation, and the expression of individual vineyard sites.

Serving Suggestions:

Serve at approximately 15 to 16 degrees Celsius in a Burgundy-style red wine glass to highlight its ripe red fruit, floral aromas, and delicate earthy complexity. Allow the wine to breathe briefly after opening, particularly in younger vintages, to reveal its subtle spice and savoury nuances. Pair with roast duck, coq au vin, quail, guinea fowl, or classic beef bourguignon. Its supple tannins and refreshing acidity also complement escargots à la bourguignonne, mushroom risotto, roasted pork tenderloin, and herb-roasted chicken. For cheese pairings, choose mature Camembert, Comté, or lightly aged Gruyère. The producer suggests enjoying the wine from its second year in the bottle, with ageing potential of approximately six to seven years under suitable cellar conditions.