Domaine Bonneau du Martray
ドメーヌ・ボノー・デュ・マルトレ
The world's purest grand cru estate: only two wines, exclusively from 9.5ha of Corton-Charlemagne — biodynamic since 2011
Burgundy's most singular grand cru estate: Bonneau du Martray produces exclusively from grand cru vineyards — the largest contiguous single-owner parcel of Corton-Charlemagne (9.5ha) plus a small parcel of Corton rouge. One of only five estates in the world to produce solely from grand cru vines. Biodynamic since 2011 (Demeter-certified), it was acquired in 2017 by American collector E. Stanley Kroenke — only the fifth owner since Charlemagne's time. Each vintage produces just two wines: Corton-Charlemagne Grand Cru and Corton Grand Cru.
www.bonneaudumartray.com/en/ ↗Cuvées
Who Is This For?
Serious collectors seeking the definitive expression of Corton-Charlemagne — wines that need 10–15 years to reveal their true majesty
Frequently Asked Questions
- Why is Bonneau du Martray so special?
- It is one of only five estates in Burgundy to produce exclusively from grand cru vineyards. Its 9.5-hectare Corton-Charlemagne holding is the single largest contiguous parcel of this grand cru under one owner — a unique position that no other estate can replicate.
- Who owns Bonneau du Martray today?
- Since 2017, the estate is owned by American billionaire E. Stanley Kroenke (owner of the LA Rams and Arsenal FC), making him only the fifth owner in the estate's history — following Charlemagne, the Benedictine monks, the Bonneau du Martray family, and the Le Bault de la Morinière family.
- What is the estate's philosophy on biodynamic viticulture?
- Biodynamic farming, practiced since conversion began in the late 1990s and Demeter-certified since the early 2010s, is described by the domaine as 'a terroir enhancer, a prism that enhances every detail and presents the wine with greater purity and authenticity.'
- What foods pair well with Bonneau du Martray wines?
- The mineral, saline Corton-Charlemagne pairs beautifully with refined seafood, lobster, and poultry in cream sauces, while the structured Corton rouge suits roasted game and dishes with umami-rich elements such as mushrooms.