This is dense, compact, tight and linear. It has laser like focus and possesses so much latent power. I reckon it is even more backwards than when I last saw it but it is splendid white Burg none the less. Needs time.
Deep, nuanced, fully ready nose. Complex with aromas of dried peaches, honey, baking spice, hints of butter and modelling clay. An hour in glass adds maturing notes of cheese. But still so inviting and paradoxically fresh. Full, harmonius, complex palate. Generous with baking spice and fully integrated oak. Nice acidity and preserved fruit. Also alluring hints of asphalt minerality. Fabolous and fantastic. Can probably go on for some years. Best performance of four Bonneau C-C at the same tasting. With razorsharp acidity and austere beginnings Bonneau C-C seems to be white Burg that can be cellared. Not very much incidents on the Premox front either...
I've been fortunate enough to have had this wine 5-6 times over the years and each time it has always been splendid but never have I had a better bottle than tonight's. Admittedly it was a recent acquisition direct from the Domaine. It had such an engaging nose with a saline base upon which there were glimpses of peach, lemon and guava. There was a suggestion of white mushroom and a whiff of toast. In the mouth it was sublime. It had the strict line of Corton, with plenty of grapefruit action. There was the glycerol you get with great white Burgundy and layers of flavour titillated the palate. It is a perfect wine in every way with remarkable poise and persistence.
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(Bonneau du Martray Corton Charlemagne) It is nice drinking white burgundy at its peak. This wine was just oozing with class and had a wonderful texture. Yellow fruits along with a waxey like flavor and texture. Like the softest pillow ever on your palate. Long detailed finish. Mature slightly baked fruit flavors and a nutty like palate impression and zingy minerality. Acidity was not high but also not super low . . .it was just right and perfectly integrated with the rest of the components. Balance is the key word here. Although this was was great cellaring white burgs is still a crapshoot due to oxidation issues.
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