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 Vintage1997 Label 1 of 38 
(NOTE: Label borrowed from 1996 vintage.)
ProducerBonneau du Martray (web)
SubRegionCôte de Beaune
AppellationCorton-Charlemagne Grand Cru

Drinking Windows and Values
Drinking window: Drink between 2008 and 2012 (based on 6 user opinions)
Wine Market Journal quarterly auction price: See Bonneau du Martray Corton Charlemagne on the Wine Market Journal.

Community Tasting History

Community Tasting Notes (average 89.4 pts. and median of 90 pts. in 21 notes) - hiding notes with no text

 Tasted by nc99 on 5/26/2015 & rated 91 points: Lime, stone fruit, wet stone and minerals. Drinking at its peak now but the palate was not steep enough. (334 views)
 Tasted by Papies on 3/24/2015 & rated 87 points: Corton Masterclass with James Handford MW (Handford Wines, London): Dark in colour and shows its age. Nutty, caramel, butterscotch notes overplayed with an oxidative side ( like a Rhone white) . Light sweet on the palate. Could definitely benefit from decanting. Has a sharp core and is on the difficult side to be enjoyed unless one likes this style of wine. A touch flat too. 87 (523 views)
 Tasted by Lordswood on 1/7/2014 flawed bottle: Drinking, but not what it should be. Drink 3 years ago..... (1393 views)
 Tasted by Argrath on 11/15/2012 & rated 93 points: Yes, we were lucky! No signs of Premox, only a good old developed nose with light minerally, chemical notes. Very finetuned oak character. And balanced by fruit aromas of citrus, almost tropical fruit verging on dried A
apricots and pineapple (!)
Mature, medium-fullish body. Harmonius palate. Fullish yellow fruit and dried apples. Some bitterness on the finish. Descent grip. After a while the aroma develops into almost champagne-like flavour. Added to that an almost flowery note.
I think this was better a few years ago. It taste a little bit too much mature wine, lacking indicating terroir marks. Mature white burgundy, nothing more, nothing less. (1674 views)
 Tasted by UTPK on 6/3/2012: Deep Golden colour, like an old sauternes. Nose showed premox notes of old apples and glue. Very lean on the palate with volatile acidity peeking through. Not undrinkable but certainly not correct even in a bad year as 1997. This producer has not been living up to its pedigree for many years. (3140 views)
 Tasted by redders on 10/15/2011: One of the premox versions.Grrr. Not undrinkable and actually improved slightly with time bit a long way off what it should be (3521 views)
 Tasted by Weston3220 on 8/11/2011 & rated 85 points: On the Initial nose lots of funk, decanted still pretty presistent

On the Palate med+ acid, med body, med+ int, med+ finish
Not a whole lot going on some citrus, some oak, some pear/apple combo

Conc: For the age, the producer, I was disappointed (3572 views)
 Tasted by bon vivant on 11/18/2010: JC opened one for us at the Estate -quite lovely and getting rounder, this is coming along very nicely and I would say it's ready to go but no worries as far as many more years of pleasurable drinking still remain. (2574 views)
 Tasted by redders on 4/27/2010 & rated 88 points: approached with trepidation. Colour green with some mature hints, mose mineral but slight hint of oxidation which surprisingly cleared with time. ready to drink, good depth and rminerality but lacks the class of the best BoDM. (3464 views)
 Tasted by FransS on 4/10/2010 & rated 91 points: About a year ago I gave this wine 86 points. This bottle showed much better after a very careful treatment
(step 1 decanting from bottle to bottle and back in the afternoon and step 2 decanting in the carafe at 19.00 hours).
We enjoyed this wine (at 21.00 h.) with pasta, wild salmon and a Noilly Prat sauce. A broad and classic nose with some hints of
caramel; a full bodied and very ripe midtaste and in the aftertaste the caramel came back quite obvious, combined
with a slight bitterness and recognizable alcohol. A kind of uncertain giant, big and powerful but also at age and
showing coming unbalancies, but also very refined. Still a difficult wine, but this time also very enjoyable. (2649 views)
 Tasted by bon vivant on 1/1/2010: New year's eve & day; 12/31/2009-1/1/2010: It's been over 4 years since I last had this and with some pretty sad reviews here and reports of premox i was a little apprehensive. Well lucky us -no signs of oxidation what so ever. The wine seemed young and fresh, aromas of lemon rind and ripe grapefruit. This time the wood is much more integrated and now you just get a hint of vanilla and even talcum powder. lean and beautiful with a nice acidic finish. Bottles in this condition should drink well for years to come. (3096 views)
 Tasted by steffenpelz on 6/14/2009: White Burgundy Tasting - LeRoy, Ramonet, Bonneau du Matray and more: Oxidized. All butterscotch, round and soft texture, and high toast oak. Some said this is the house style, but something tells me that they don't intend to make their wine like this. (4249 views)
 Tasted by FransS on 4/18/2009 & rated 86 points: I have tried hard, really very hard over two days to love this wine, but I did not succeed. In the nose, midtaste and aftertaste the wine
kept to much oxidized elements. If you give only 86 point which, in fact, is too low for Bonneau du Martray you still have to recognize
positive elements. I found them in the oily character, the body and the relative balance. A very difficult or a too old wine.
I'll try another bottle next year. (3199 views)
 Tasted by starkravingmad on 4/10/2009 & rated 90 points: Opened for a special occassion meal with fresh sea bass. Fine, consistent light gold color. Flowery nose. Fruit taste barely perceptable - likely becuase the bottle is a few years past prime. still a very good accompanyment, and a solid grand cru. (3280 views)
 Tasted by Anonymous on 12/5/2008 & rated 90 points: Dinner at l'Ecusson with Rusty and the Harbison's. Excellent nose. Honey, a touch of beure and miele (the kind with the comb in it) all combined for a tempting taste to come. Unfortuntely in the mouth the wine was just above average. Good but one dimensional. Acidity level tells you that you can wait a couple years to drink this as there is still plenty of fruit, but there is really no reason to wait. It's not going to get any better. (3299 views)
 Tasted by Chalmers on 8/19/2007 & rated 90 points: given this a 90 but that might be a bit generous. Picked up a '97 on fire sale at whole foods... $50. Can only guess how well it was stored over the years. Took it to restaurant for my birhtday with 6 friends most of whom ordered scallop appetizer. We opened and lit breath for a bit, cork was fine... bouquet of dank cellars and blue cheese at first so we were a bit scared. However with the food it really popped and had complexity and finish I hadn't experienced before -- this is first Grand Cru so I don't have much to compare it to yet. I suspect newer and better vintages will hold up better. More to come as I belly up and buy more of these gems. (3642 views)
 Tasted by bon vivant on 7/2/2005 & rated 93 points: Took one to carpenters. Still very young but starting to show some integration though still very primary. Lots of wood on enterywhich softened after about 30 min. A bit Austere but very clean flavors. Scents of apple & mineral. Structured finish yet delicate & complex and with considerable length. Still an infant give it a min of 3 more years (3382 views)
 Tasted by jrufusj on 5/21/2005: Tokyo Offline for Dale and Betsy and Joe (Shunju): This was mine. I wanted to throw a white Burg into the mix and was curious how this wine was doing. In most vintages, I wouldn’t touch this yet, but 1997 seemed like it might be about ready. Showed very young color, paler than the prior wine, but clean and clear. Nose was a little restrained straight out of the bottle, but developed a bit of smokiness, a very little vanilla milk, and a bit of apricot and a very little bit of general tropical character. However, I would say this was more restrained and a little less tropical than other vintages from the same producer. One of the things I enjoy from BdM (other than the value) is the surprising combination of minerality and tropical character. I didn’t get that from this wine, making it a bit atypical and a little disappointing. Palate was round, ready to drink, with no discernible acidity, but without being fat either. Acidity was a little more apparent with the pork bits in aspic and that, along with the uni, was the best match for the wine. General assessment is that this wine shows much better with food, is ready to drink but will hold for a while and maybe develop a little more for five or so years. I like old white Burgs, but I don’t think there’s any reason to hold this for the long haul. Slightly atypical and just a little bit less of everything, including definition, than the normal BdM. At the right price, I would pick up more for current drinking, but I’m not racing out to do so. (4660 views)
 Tasted by Richard Jennings on 2/14/2003 & rated 91 points: Oily, baked bread nose; oily textured, mineral, autolytic palate; medium finish (2599 views)
 Tasted by peternelson on 2/14/2003 & rated 87 points: Red Carpet: Flowers, dark nuts, minerals, like an unbubbly champ., also bark & unsweet mollasses; low A’s. Lots of characte (1128 views)

Professional 'Channels'
By John Gilman
View From the Cellar, Sep/Oct 2008, Issue #17, Domaine Bonneau du Martray: Brilliant Corton-Charlemagne and Fine Rouge
(Corton-Charlemagne- Domaine Bonneau du Martray) Login and sign up and see review text.
By Allen Meadows
Burghound, 3rd Quarter, 2004, Issue #15
(Bonneau du Martray Corton-Charlemagne Grand Cru White) Subscribe to see review text.
By Allen Meadows
Burghound (2/28/2004)
(Domaine Bonneau du Martray Corton-Charlemagne Grand Cru White) Subscribe to see review text.
By Bill Nanson
Burgundy-Report (8/1/2007)
(Bonneau du Martray Corton-Charlemagne) Pale yellow. The nose is high-toned but is also coupled to an understated depth. Concentrated and ripe in the mouth, even hinting at minerality. Good integration and long finishing. Very good.
By Bill Nanson
Burgundy-Report (12/1/2006)
(Bonneau du Martray Corton-Charlemagne) (From Magnum) Medium golden. The nose starts both wider and deeper than the previous Meursault 1er, but less intense, eventually settling into a very mineral expression of better intensity, but neither the finishing depth nor sweet width off the Meursault. The texture is not the smoothest but in the mid-palate there is a real extra dimension vs the Meursault - a clear burst of interesting concentration. Once more there is the suggestion of a little oxidation - though only when first poured. This is a long, very mineral wine - perhaps more than one has a right to expect from 1997. From this format we have a very young wine.
By Bill Nanson
Burgundy-Report (11/1/2004)
(Bonneau du Martray Corton-Charlemagne) A deeper yellow colour. The high-toned nose has hints of oak and is much more backward than a recent half bottle that showed lots of exotic fruit. The palate doesn't have the kick or the complexity of 1995 that follows, still it is showing in a very young and backward way. This wine from the domain is quite backward compared to other examples - presumably from cooler storage.
By Bill Nanson
Burgundy-Report (3/1/2004)
(Bonneau du Martray Corton-Charlemagne) Paler gold. Nose starts very closed, gradually a lemony note comes through just hinting at something deeper, the lemon becomes more lime with time. No fireworks on the nose but there's a blast on the palate, perfect acidity and a true multidimensional palate. Very long too. I'd say this is both excellent and very young. I just might look to top the cellar up with a few more of these!
By Richard Jennings
RJonWine.com (2/14/2003)
(Bonneau du Martray Corton-Charlemagne) Oily, baked bread nose; oily textured, mineral, autolytic palate; medium finish  91 points
NOTE: Scores and reviews are the property of View From the Cellar and Burghound and Burgundy-Report and RJonWine.com. (manage subscription channels)

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Bonneau du Martray

Producer website


Chardonnay on Appellation America


Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)


Les vins de Bourgogne (Bureau interprofessionnel des vins de Bourgogne) (and in English)
Burgundy - The province of eastern France, famous for its red wines produced from Pinot Noir and its whites produced from Chardonnay. (Small of amounts of Gamay and Aligoté are still grown, although these have to be labeled differently.) The most famous part of the region is known as the Cote d'Or (the Golden Slope). It is divided into the Cote de Beaune, south of the town of Beaune (famous principally for its whites), and the Cote de Nuits, North of Beaune (home of the most famous reds). In addition, the Cote Chalonnaise and the Maconnais are important wine growing regions, although historically a clear level (or more) below the Cote d'Or. Also included by some are the regions of Chablis and Auxerrois, farther north.
Burgundy Report |
Les Grands Jours de Bourgogne - na stejné téma od Heleny Baker

Côte de Beaune

Côte de Beaune (Bureau interprofessionnel des vins de Bourgogne)
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Corton-Charlemagne Grand Cru

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