Domaine Dujac

Bonnes-Mares Grand Cru

2007

Vintage

Varietal

Pinot Noir

ABV

Peak 2010-2031

Where it is, June 2026

At Peak: in the heart of its drinking window (2010-2031).

In 2026, the Domaine Dujac Bonnes-Mares Grand Cru 2007 is 16 years into its peak drinking window (peak_start 2010, peak_end 2031), with 5 more years of prime drinking ahead. Nineteen years from harvest, this wine has evolved into the composed, aromatic complexity that makes Dujac's whole-cluster Bonnes-Mares one of the most distinctive expressions of this Grand Cru. The 2007 Cote de Nuits was a meticulous sorting vintage: Wine Spectator rates it Outstanding (90 points) with character "meticulous sorting produced very good grapes; fruity, vivid, elegant reds for early to mid-term drinking. Good success in Gevrey-Chambertin." At Dujac, where 100% whole-cluster fermentation is the house style and meticulous sorting is already standard practice regardless of vintage, the 2007's "meticulous sorting" quality control was applied to a vintage where it made a defining difference. The result is a Bonnes-Mares that retained the fruity, vivid character WS noted despite 19 years of evolution, now deepened with the earthy complexity and aromatic lift that Dujac's whole-cluster approach produces uniquely. With 5 years of peak remaining, this wine deserves to be opened and enjoyed regularly through 2031.

Related vintages

The ‘07 Bonnes-Mares Grand Cru.

Five years of peak remaining on the Dujac Bonnes-Mares 2007 - fragrant red fruits, whole-cluster spice, and silky tannins define Dujac's stem-inclusive approach applied to a sorting-dependent vintage, WS 90 Outstanding, drinking with composed complexity now.

Drinking window

The arcYou are here · at peak, 2026

Tasting note

Garnet with brick highlights and notable aromatic lift at nineteen years from the 2007 harvest. The nose is immediately identifiable as a Dujac wine: fragrant red fruits lead with unusual aromatic lift for Bonnes-Mares - a characteristic that stems provide, giving the wine an ethereal quality uncommon in this typically earthier Grand Cru. Whole-cluster spice (ground truth: "whole-cluster spice") adds complexity beyond simple red fruit, with a savory, stem-derived note that distinguishes Dujac's Bonnes-Mares from destemmed expressions. Earthy complexity (ground truth) has built through 19 years of evolution and now provides the bass note beneath the aromatic lift: mushroom, dried herbs, and forest floor layered beneath fragrant red currants and raspberry. Silky tannins (3/10, fully resolved) and bright acidity (8/10) drive the finish with the precision that the "meticulous sorting" of the 2007 vintage preserved. Body (6.5/10), lighter than the denser vintages but with a length and aromatic complexity that compensates fully for body weight. At 19 years, this wine is drinking at the composed, aromatic peak of Dujac's whole-cluster philosophy: exactly what it was meant to be.

The 2007 vintage

Wine Spectator rates 2007 Cote de Nuits Reds Outstanding (90 points), characterizing the vintage as one where "meticulous sorting produced very good grapes; fruity, vivid, elegant reds for early to mid-term drinking. Good success in Gevrey-Chambertin." The 2007 Burgundy growing season was challenging: variable conditions including drought stress and botrytis pressure required careful sorting to separate healthy fruit from compromised clusters. The season's character rewarded the most meticulous viticultural and winemaking teams: those who sorted ruthlessly produced wines of fruity, vivid elegance that WS predicted for "early to mid-term drinking" - a prediction that, at the finest addresses like Dujac, significantly underestimated the wines' longevity. Nineteen years on, the best 2007 Cote de Nuits wines like this Dujac Bonnes-Mares are proving that "early to mid-term" applied to most producers, while the elite outlasted the vintage's modest initial assessment.

About Domaine Dujac

Domaine Dujac is one of Burgundy's most philosophically distinctive estates, founded by Jacques Seysses in 1967 and now run by his son Jeremy Seysses. The domaine's commitment to 100% whole-cluster fermentation - retaining all grape stems - is its defining winemaking choice and the source of the aromatic lift and spice complexity that make Dujac wines immediately recognizable across appellations. The Bonnes-Mares parcel sits at the Morey-Saint-Denis boundary of the Grand Cru, a different position than the Chambolle-Musigny end parcels of Mugnier and Roumier, producing wines with slightly more earthy depth alongside the aromatic lift that whole-cluster preserves regardless of terroir. At 19 years, the "aromatic lift and freshness" (ground truth) that the whole-cluster approach provides has only deepened into complexity. The Dujac style prioritizes aromatic complexity and silky precision over extraction or power: the 2007 Bonnes-Mares is a perfect expression of this philosophy applied to a sorting-dependent vintage. Collectibility score: high collectible, world-class producer.

From the cellar: pair with

Roasted squab or pigeon with whole-grain mustard and green herbs

Fragrant red fruits and whole-cluster spice (ground truth) define the classic Dujac preparation - Burgundy poultry with whole-grain mustard echoes the wine's aromatic complexity and spice character; silky tannins (3/10) integrate with poultry fat effortlessly; aromatic lift (ground truth) carries through a herbed preparation.

Wild mushroom and truffle tart with herb cream

Earthy complexity built over 19 years (ground truth) harmonizes with mushroom and truffle; fragrant red fruit character (ground truth) provides the fruit contrast against umami depth; bright acidity (8/10) lifts the preparation; whole-cluster spice (ground truth) deepens with the herbed cream.

Aged Brillat-Savarin or triple-crème cheese with fresh herbs

The whole-cluster aromatic lift that defines Dujac's style pairs naturally with a very rich, fat cheese: the brightness (8/10 acidity) cuts through triple-crème richness; silky tannins (3/10) complement rather than strip fat; the spice complexity (ground truth) is enhanced by the herbed accompaniment.

Service & cellaring

Serving Temp: 60-62F (16-17C)
Decanting: In 2026, open and pour with only 10-15 minutes of air. The 2007 Dujac is 19 years old with 5 years of peak remaining - like the Mugnier 2003, this wine is fragile and benefits more from glass time than decanting. The aromatic lift and fragrant red fruits (ground truth) that define this wine disperse with extended aeration. Pour gently into a wide Burgundy bowl, allow 10-15 minutes, and drink over 2 hours at table. The whole-cluster spice and earthy complexity emerge progressively in the glass without decanting. Do not use a wide-mouth decanter: the aromatic volatiles are exactly what you are paying for.
Cellar Storage: 55F (13C), 70% humidity, bottle on its side.

Track this bottle Read the Bonnes-Mares Grand Cru guide

The drinking window on this bottle is calculated with the Cellared Ageability Index (CAI) v1.0, a 10-factor model. Try the free drinking window calculator on any wine, or read when to drink wine for the practical signals.

Frequently Asked

When should I drink the 2007 Dujac Bonnes-Mares?

Now, through 2031. Peak drinking window ends in 5 years and hard decline follows in 2040. At 19 years, the 2007 is drinking with the composed, aromatic complexity of fully evolved Dujac: fragrant red fruits, whole-cluster spice, earthy complexity, and silky tannins all integrated (ground truth). Open regularly over the next 5 years - this wine rewards drinking now and should not be held past 2031. See the [Burgundy wine guide](/wines/region/burgundy).

What makes Dujac's Bonnes-Mares different from Mugnier's or Roumier's?

Three things: the stem inclusion (100% whole-cluster at Dujac vs varying rates elsewhere), the Morey-Saint-Denis-end parcel position (earthier character than the Chambolle end of Mugnier and Roumier), and the resulting aromatic profile. Ground truth describes 'aromatic lift and freshness' from the stems that is immediately recognizable across vintages. The 2007 Dujac is lighter in body than the Mugnier 2005 or the Roumier 2022, but more aromatic and spice-complex: a different expression of the same appellation. Browse [Pinot Noir](/wines/varietal/pinot-noir).

How does the 2007 vintage hold up after 19 years for Burgundy?

Better than predicted. WS rated 2007 Outstanding (90 points) with the expectation of 'early to mid-term drinking' - language suggesting 10-15 year aging horizon. At 19 years, the best 2007 Cote de Nuits wines have outlasted this modest prediction. The 'meticulous sorting' (WS) that produced quality in 2007 also built the structural foundation for longer aging. The 2007 Dujac Bonnes-Mares is a case study: fragrant, vivid, and composed at 19 years, with 5 years of peak remaining. Great winemakers routinely exceed vintage reputation.

What food pairs best with the 2007 Dujac Bonnes-Mares?

The whole-cluster aromatic lift, fragrant red fruits, and earthy complexity (ground truth) call for preparations that complement Dujac's aromatic style: roasted squab with whole-grain mustard and herbs, wild mushroom and truffle tart, pan-roasted pigeon with green herbs, or aged triple-crème cheese. Lighter body (6.5/10) and silky tannins (3/10) mean this wine pairs better with poultry, rabbit, or cheese than with very rich braised meats. Browse [Pinot Noir pairings](/wines/varietal/pinot-noir).

Should I decant the 2007 Dujac Bonnes-Mares?

Minimal air only - 10-15 minutes in the glass, NOT in a decanter. At 19 years, the aromatic lift and fragrant red fruit character that are Dujac's defining qualities are volatile and easily dispersed by extended aeration. Open gently, pour into a wide Burgundy bowl without a decanter, and allow 10-15 minutes of air in the glass before the first taste. The whole-cluster spice and earthy complexity that emerge in the glass are exactly what you are paying to experience; do not blow them off before the first pour.