Bonnet-Ponson


Bonnet-Ponson Premier Cru|Extra Brut|NV

Descriptors & Texture

Descriptors & Texture


Pinot Noir Dominant

Winemaking

Winemaking


Organic

Foods

Foods


Toast

Stone Fruit

Stone Fruit


Plum White Peach

Chamery

Chamery

What to expect


Full bodied and aromatically intense, this is the house's signature cuvee. It draws its identity from the calcareous clay and sandy terroirs of the “petite montagne”.

On the nose you have the presence of stone fruit, particularly white peach and citrus fuse with toasted nuts and ripe mirabelle plum. We love the freshness upfront with a warm, developing richness on the palate, which show the use of excellent reserve wines. 

Technical details:

This is a blend of 40% pinot noir, 30% pinot meunier and 30% chardonnay all of which is sourced from premier cru vineyards. The winemaker Cyril uses 40% reserve wines from perpetual blending which adds layers of rich and decadent flavour. the rest of the wine is sourced from the 2012 harvest.

Aged: 4 years in the cellar  

Organically made.

Dosage: 3 g/l 

Disgorged: 31/01/2018

$84.99

Club Price $79.80 (?)

Descriptors & Texture

Descriptors & Texture


Pinot Noir Dominant

Winemaking

Winemaking


Organic

Foods

Foods


Toast

Stone Fruit

Stone Fruit


Plum White Peach

What to expect


Full bodied and aromatically intense, this is the house's signature cuvee. It draws its identity from the calcareous clay and sandy terroirs of the “petite montagne”.

On the nose you have the presence of stone fruit, particularly white peach and citrus fuse with toasted nuts and ripe mirabelle plum. We love the freshness upfront with a warm, developing richness on the palate, which show the use of excellent reserve wines. 

Technical details:

This is a blend of 40% pinot noir, 30% pinot meunier and 30% chardonnay all of which is sourced from premier cru vineyards. The winemaker Cyril uses 40% reserve wines from perpetual blending which adds layers of rich and decadent flavour. the rest of the wine is sourced from the 2012 harvest.

Aged: 4 years in the cellar  

Organically made.

Dosage: 3 g/l 

Disgorged: 31/01/2018

About the house

About the house


Food suggestion

From father to son since 1862, Champagne Bonnet-Ponson has perpetuated the art of champagne making in the Montagne de Reims region for more than 150 years. The current winemaker, Cyril Bonnet farms the 10.5 hectares organically and only produce champagne from their fruit so they are a Recoltant-manipulant. A key focus of the house is long ageing with their signature wine the 'Extra Brut' being aged for a minimum of 4 years. Their vineyards are located across the Premier Cru sites of Chamery, Vrigny and Coulommes la montagne and the Grand Cru site of Verzenay where they make a 100% vintage Blanc de Noirs named after Cyril's great, great grandfather, Jules Bonnet. The house makes an exciting range of grower champagne with focus on Terroir (vineyard specific) and use low dosage and low use of sulphur, with the most recent release 'Seconde Nature' being a Zero sulphur wine.

Food suggestion


Recommended by the house, an ideal suggestion would be Escargots with chive cream, apple puree and chaource cheese. Another alternative is a monkfish cooked in papillote (foil) with seasonal vegetables.