Domaine Henri Bonneau Chateauneuf du Pape Cuvee Marie Beurrier 2016 MG

Henri Bonneau’s Châteauneuf-du-Pape Cuvée Marie Beurrier 2016 in magnum is a rare opportunity to experience one of the Rhône’s most sought-after, traditional expressions in a format built for long aging. This cuvée is known for its seductive depth, wild Provençal character and seamless balance, and in 2016 it shows particularly pure, vibrant fruit. Bottled in 1.5L, it’s ideal for the cellar or for a special occasion where you want a benchmark, old-school Châteauneuf that will unfold slowly in the glass.

Tasting Notes
In the glass, the 2016 Marie Beurrier shows a healthy, deep purple-ruby hue that hints at both concentration and freshness. The nose is immediately evocative of the southern Rhône: garrigue (thyme, rosemary, lavender), kirsch liqueur, cracked black pepper and a touch of game and smoked meat rise from the glass, wrapped around a core of ripe red and black cherries. On the palate, this is medium to full-bodied, supple and charming, with a beautiful sense of balance rather than sheer power. Layers of sweet red fruits, kirsch, plum and raspberry coulis are framed by licorice, pepper, dried herbs and a subtle wild, savory edge. The tannins are fine-grained and already quite approachable, yet there is plenty of structure and freshness to carry it forward. In magnum, this 2016 should evolve gracefully for 15–25 years from vintage, gaining complexity, truffle and sous-bois notes while retaining its fruit and elegance.

Production
Cuvée Marie Beurrier is drawn from old-vine parcels in some of Châteauneuf-du-Pape’s classic, sandy and galet-strewn terroirs, which naturally limit yields and intensify flavor. The vineyards are traditionally farmed, with harvest done by hand so that only perfectly ripe bunches make it to the cellar. True to the Bonneau style, vinification is resolutely old-school: long fermentations in concrete or old vats, followed by extended élevage in a mix of large old foudres and neutral barrels. There is no rush to bottle—wines are released only when deemed ready, emphasizing texture, harmony and the unique character of the vintage over modern sheen.

Food & Serving
This 2016 Marie Beurrier is a superb partner for rich, rustic dishes such as braised lamb shank with rosemary, duck confit, slow-cooked beef daube, game birds, and hearty stews with mushrooms and root vegetables. It also pairs beautifully with grilled meats, Provençal cuisine, and aged hard cheeses like Comté or aged Gouda. Serve at around 16–18°C (60–64°F) to highlight its aromatics and balance; in magnum, it benefits from a generous decant of 1–2 hours in its youth, and even longer if opened after extended cellaring, to allow its layers of garrigue, spice and fruit to fully open.

Producer
Henri Bonneau is one of the legendary names of Châteauneuf-du-Pape, synonymous with old-fashioned craftsmanship and soulful, long-lived wines. Working from a tiny cellar in the village, the Bonneau family has, over generations, built a cult following for their Grenache-based blends that embody the essence of the region’s traditional style. Known for their meticulous selection of old-vine fruit, ultra-low yields and exceedingly patient aging regimen, the domaine releases wines only when they feel they have reached a certain harmony and complexity. Cuvée Marie Beurrier, named after a family member, sits alongside Réserve des Célestins as one of the estate’s top bottlings, and is highly prized by collectors and Rhône enthusiasts worldwide.

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