Domaine Dujac

Bonnes-Mares Grand Cru

Bonnes-Mares Grand Cru, Morey-Saint-Denis

2010

Vintage

Varietal

Pinot Noir

ABV

Peak 2013-2034

Where it is, June 2026

At Peak: in the heart of its drinking window (2013-2034).

In 2026 this 2010 Bonnes-Mares is mid-peak and pouring beautifully. The drinking window opened around 2011, climbs through a long peak from 2013 to 2034, and does not slide into hard decline until 2043. That leaves years of upside ahead. Sixteen years on, the cool-year acidity and grand cru tannin have softened just enough to reveal the fruit, yet the spine is still firmly intact. There is no rush to drink, and equally no penalty for opening one now. A well-stored bottle today shows secondary earth and dried-flower notes layering over the red fruit, a sign it is entering its most rewarding stretch.

Related vintages

The ‘10 Bonnes-Mares Grand Cru.

Domaine Dujac's 2010 Bonnes-Mares Grand Cru: high-acid, whole-cluster Pinot Noir at mid-peak, drinking superbly with a long road ahead.

Drinking window

The arcYou are here · at peak, 2026

Tasting note

This is a tightly wound, mineral-driven Pinot Noir built for the long haul. Intense red cherry and pomegranate lead, framed by earthy complexity and the whole-cluster spice that is a Dujac signature, lifting the aromatics with a peppery, floral edge. The structure reads serious across the board: tannin at 8 gives a firm, fine-grained grip, acidity at 8 keeps everything vivid and racy, and a medium-plus body at 7 carries weight without heaviness. The 2010 vintage shows remarkable precision here, its cool-season acidity threading straight through the mid-palate and into a long, stony, mineral finish. There is real cut and tension, the kind of high-acid backbone that ages slowly and rewards patience. Superb aging potential is the headline, but even now the interplay of ripe fruit, whole-bunch spice, and that vibrant acidic lift makes for a compelling, finely detailed glass.

The 2010 vintage

2010 is one of the great recent years for the Cote de Nuits, scoring 94 and rated Outstanding by Wine Spectator. A cool summer and a small crop let the fruit ripen slowly, preserving bright acidity rather than chasing opulence. The result, in Wine Spectator's words, was ripe fruit and tannins with vivid acidity, giving vibrant, charming reds with balance and focus. This is a high-acid, structured year built on intensity and limpidity rather than weight, and the best examples are very long-lived. The verdict for 2010 Cote de Nuits is to drink or hold.

About Domaine Dujac

Domaine Dujac is the Morey-Saint-Denis estate founded by Jacques Seysses in 1968, now run with his sons Jeremy and Alec. The house is a pioneer of whole-cluster (whole-bunch) fermentation, historically working with the maximum number of stems. That choice is the stylistic fingerprint on this bottle: it lends spice, perfumed lift, and a silky, layered texture that sits over the fruit rather than masking it.

From the cellar: pair with

Roast duck breast with cherry and pomegranate jus

The duck's richness and crisp skin meet the wine's medium-plus body (7), while the bright acidity (8) cuts the fat and echoes the red-fruit reduction without being overwhelmed.

Braised beef short ribs with mushroom and thyme

Slow-braised collagen and savory umami soften the firm tannins (8), and the earthy, whole-cluster spice mirrors the mushroom while the body (7) stands up to the dish's weight.

Roasted squab with lentils and root vegetables

Earthy game and lentils flatter the wine's mineral, secondary character, and the high acidity (8) keeps each bite fresh against the lean, structured frame that body 7 supports.

Service & cellaring

Serving Temp: 60-64F (16-18C)
Decanting: Decant 60 to 90 minutes before serving. At 16 years old the wine still carries firm tannin (8) and racy acidity (8), so air helps unwind the structure and coax out the secondary earth and whole-cluster spice. Pour gently off any sediment that has formed, and serve cool at 60 to 64F to keep the mineral finish crisp.
Cellar Storage: 55F (13C), 60-70% humidity, bottle on its side.

Track this bottle Read the Bonnes-Mares Grand Cru, Morey-Saint-Denis 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 this 2010 Domaine Dujac Bonnes-Mares?

It is drinking well right now, in 2026, sitting mid-peak. The window opened around 2011 and runs through a long peak from 2013 to 2034, with hard decline not arriving until 2043. You can enjoy it tonight or hold it confidently for another decade or more.

Should I decant it, and for how long?

Yes. Give it 60 to 90 minutes in a decanter. At 16 years the tannin (8) and acidity (8) are still firm, and air softens that structure while opening the red cherry, earth, and whole-cluster spice. Decant gently to leave any sediment behind in the bottle.

What food pairs best with this wine?

Lean to earthy, savory dishes. Roast duck with cherry jus, braised short ribs with mushrooms, or roasted squab with lentils all work. The high acidity (8) cuts fat, the body (7) matches medium-weight proteins, and slow-cooked dishes round off the tannins (8).

Can I keep cellaring it, or is it past its prime?

It is far from past its prime. This high-acid 2010 ages slowly and grand cru Chambolle and Morey Pinot Noir of this caliber typically peaks 12 to 25 years from vintage. Stored at 55F on its side, it holds through 2034 at peak and does not decline hard until 2043.

What should I open next in a similar style?

Stay in high-acid, structured Burgundy. Start with the [Burgundy cellar guide](/wines/region/burgundy), explore more [Pinot Noir wines](/wines/varietal/pinot-noir), or pour another Dujac grand cru like the [2013 Domaine Dujac Clos de la Roche Grand Cru](/wines/domaine-dujac/clos-de-la-roche-grand-cru/2013) for the same whole-cluster spice and mineral cut.