Wine Guide

Bernard-Bonin Meursault VV


Véronique Bonin and Nicolas Bernard are turning out some of the most exciting white burgundy on the planet. The young couple took over the 7ha domaine, formerly known as Michelot Mère et Fille, from Véronique’s family in 1999. They work exclusively in chardonnay, largely in Meursault with a few small plots in Puligny. Their strict work in the vineyard allows them to let their wines to express themselves in the cellar, with as little intervention as possible – natural yeasts, no enzymes, no chaptalization, no fining, no filtering and minimal sulfur throughout the process (à la d’Auvenay from Madame Bize-Leroy). The wines rest in mostly older barrels for 15 months and another 4 months in stainless before bottling.

One of the defining characteristics of this Domaine is that they are always among the first to harvest in Meursault to make sure freshness is maintained. They can do so because of the health of their soils, which are farmed biodynamically. Bud break is early and so provided they can get through spring frosts, they’re able to get to full ripeness before most of their neighbors while still maintaining naturally high acid levels. Bernard believes that the buttery character in Meursault is a modern invention rather than an inherent quality, and his wines are more about minerality and energy than pure richness. That’s not to say these lack concentration, but rather their weightless quality defines them. The wines can give many of the big names of the appellation a run for their money.

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5 – 7 days within Alberta.

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