This red is awash in pure cherry, blackberry and black currant fruit flavors allied to a firm structure. Violet, mineral and sweet spice notes add depth, while vibrant acidity keeps everything focused and long. Offers great balance and an aftertaste that leaves an impression of ripe fruit. Best from 2029 through 2050.

(94-96 points) Nicolas Groffier estimates that his holding of Bonnes Mares is a little more than two-thirds on red soil. 50% new wood. A rich deep purple. This is very Bonnes Mares with its slightly wilder side. Not hyper concentrated but with a noble quality to the dark red fruit, raspberry and boysenberry, good acidity, tannins present but in balance, and a little bit of oak which will soon integrate.

The Bonnes-Mares from Groffier is a burly, muscular wine as can often be the case in this appellation. The aromas range from ripe plum and cherry, to fresh flowers and a bit of peppery spice. The structure is tannic and dense, with plenty of tannins and the substance to age for the long term. The grapes are from one hectare, most of it planted on the iron-rich ‘terres rouge’ soils, but the parcel stretches the entire slope. The grapes were fermented mostly as whole clusters, and the wine is ageing at present in cask, half new.

(95+ points) The 2023 Bonnes-Mares Grand Cru was completely destemmed, like Groffier's other cuvées this vintage, and matured in 50% new oak. Unlike the Les Amoureuses, this needed time to open in the glass. Blackberry, briar, black pepper and light iris flower scents emerge with time, but this is a more bashful Bonnes-Mares for the moment. The palate is medium-bodied with a little more backbone than the Amoureuses and perhaps more sapidity. It's maybe uncompromising in some ways, but nothing wrong with that. The Les Amoureuses has a little more sensuality, but this is still a very fine Grand Cru for long term aging. - Neal Martin

(92-94 points) The 2023 Bonnes-Mares Grand Cru is muscular and structured, offering up aromas of raspberries, orange zest, rose petals, incense and spices, followed by a medium to full-bodied palate with a broad, fleshy attack that segues into a taut, structured mid-palate.- William Kelley