Domaine G. Roumier
Bonnes-Mares Grand Cru
Bonnes-Mares Grand Cru
2005
Vintage
Varietal
Pinot Noir
Where it is, September 2026
At Peak: inside the peak window (2010-2032), within the full drinking arc.
This bottle is in its peak window through 2032, with a drinking horizon to 2041.
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The ‘05 Bonnes-Mares Grand Cru.
Domaine G. Roumier Bonnes-Mares Grand Cru 2005 is a Pinot Noir from France.
Cellared Ageability Index (CAI) drinking timeline
Storage and bottle condition can shift the experience.
The peak window sits inside the broader full drinking arc.
Tasting note
Domaine G. Roumier Bonnes-Mares Grand Cru 2005 has a medium body, fresh acidity, and firm tannins.
The 2005 vintage
Domaine G. Roumier's 2005 Bonnes-Mares Grand Cru is a Pinot Noir from France.
About Domaine G. Roumier
Domaine G. Roumier's Bonnes-Mares Grand Cru is a Pinot Noir from France.
From the cellar: pair with
Roasted squab with black truffle sauce
The pairing is scaled to the wine's medium body.
Braised venison with wild mushrooms and juniper
The wine's fresh acidity keeps the pairing lively.
Aged Époisses with walnut bread
The pairing leaves room for the wine's firm tannins.
More from Bonnes-Mares Grand Cru
Frequently Asked
What is Domaine G. Roumier Bonnes-Mares Grand Cru 2005?
Domaine G. Roumier Bonnes-Mares Grand Cru 2005 is a Pinot Noir from France.
What does Domaine G. Roumier Bonnes-Mares Grand Cru 2005 taste like?
Domaine G. Roumier Bonnes-Mares Grand Cru 2005 has a medium body, fresh acidity, and firm tannins.
When should Domaine G. Roumier Bonnes-Mares Grand Cru 2005 be opened?
The canonical CAI full drinking arc is 2008-2041. Within that arc, the peak window is 2010-2032. The full arc is the broader period the wine may drink well; the peak window is when it is most likely to show its best balance. Storage, fill level, cork condition, and preference can shift the decision. Taste before adding more air or holding the rest.
What pairs with Domaine G. Roumier Bonnes-Mares Grand Cru 2005?
Pair this wine with Roasted squab with black truffle sauce; Braised venison with wild mushrooms and juniper; or Aged Époisses with walnut bread.