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Domaine Pascal Prunier-Bonheur "Les Sizies" Beaune Premier Cru 2008 (Burgundy, France)
Domaine Pascal Prunier-Bonheur "Les Sizies" Beaune Premier Cru 2008 (Burgundy, France)

Retail Price: $45.00
Artisan Wine Depot Price: $38.99
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Winery: Domaine Pascual Prunier-Bonheur
Varietal: Pinot Noir
Region: Cote de Beaune, Burgundy, France
Vintage: 2008
Bottle Size: 750 ml


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CASE PRICE = $37.99 per bottle (add 12+ quantity to your basket)
Tasting Notes:

Great depth, typical of this side of Beaune, bright cherry, silky, violets, almost perfume

About This Wine:

Pascal Prunier-Bonheur Meursault is a very stylish wine, showing good depth, weight, complexity, and mineral ‘fraicheur”. Straw and melon on the nose. Powerful fruit and good acidity with touches of honey.

Pascal Prunier is a fifth generation winemaker in Auxey-Duresses. He created his own domain in 1983. At the time, he rented vineyards totaling 7.2 acres. Since then, through purchases of small parcels of vines, his domain covers 12.72 acres, spread out over several villages in the Cote de Beaune.

His vines are on average 35 years old. The production is made up of 40% white wine (Chardonnay) and 60% red (Pinot Noir). The diversity of his ‘appellations’ is typical of the small producer in Burgundy.


A strict selection of the best grapes at harvest time and careful vinification give Prunier wines deep concentration, aromas with great finesse and good aging potential, while at the same time making them very agreeable to drink young. The basic principle of this sort of winemaking is to conserve the old, traditional methods, but to use modern techniques and tools to control them. Herbicide use is minimized in favor of working the soil. Pests and blights are controlled with treatments dosed at appropriate times. Yields are kept to 40-45 hectolitres per hectare to insure good concentration of sugars in the juice. The harvest date is determined by two factors. Perfect maturity means that the sugar level in the grapes is as high as possible, but, at the same time, that there is enough acidity to keep the wine ‘fresh’.


Grapes arrive at the ‘cuverie’ as soon after picking as is possible. They are then pressed using a programable pneumatic press. Fermentation is temperature controled (18-22° C) in order to preserve freshness and finesse. Afterwards, the wine is kept for 11 months before bottling. The Auxey Blanc is oak-raised, with 15% new oak. The Saint Romain is raised 1/3 in aged oak, 2/3 in stainless. At the end of this time, the wine is fined (if necessary, not always) and very lightly filtered before being bottled.

Ratings & Reviews

Burgundy Report (2007 vintage):
"Medium cherry-red. Dark aromas of reduction lift to show perfumed red fruits. Mouth-filling; dark oak and fruit flavours lingering on a good, if not totally integrated acidity. Not a perfect showing, but very drinkable." (July 2010)

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