Bonnet-Ponson


Bonnet-Ponson 'Jules Bonnet'|Blanc de Noirs|2011

Descriptors & Texture

Descriptors & Texture


Decadent Pinot Noir Dominant Layered

Winemaking

Winemaking


Barrel-fermented Barrel-maturation Organic Aged 6 Years on Lees

Earth

Earth


Mineral Chalky

Foods

Foods


Toast

Stone Fruit

Stone Fruit


Apricot Plum

Citrus Fruit

Citrus Fruit


Pink Grapefruit

Chamery

Chamery

What to expect


Decadent and classy. This is a Blanc de Noirs that seduces you, sip by sip, swirl after swirl and leaves a lasting impression.

This is named after Cyril Bonnet's Great, Great Grandfather Jules Bonnet who contributed to many years of winemaking and shaping the Bonnet-Ponson family style.

Deep gold in colour with notes of honeycomb, apricot and either orange rind or pink grapefruit. After a few moments in the glass, some pastry and toast start to develop.

With a large portion of the fruit being sourced from the mineral hilly Grand Cru of Verzenay, there is a pure mouthfeel, decadent, layered with plenty of mineral/chalk sensation. There is great length and persistence on the palate with vibrant and enticing acidity that guarantees the wines ageing potential. Whatever anyone tells you, don't be put of by the vintage, this is a knockout. Well-made and a smart wine. Needs food!

Technical details:

This 100% Pinot noir sourced from their best sites from the Grand Cru village of Verzenay and the Premier Cru village of Chamery.

Aged: 5-6 years on lees 

Organically made. Barrel-fermented in 228 litre barrels.

Dosage: 3 g/l (Brut Nature)

Disgorged: June 017

$126.99

Club Price $119.70 (?)

Descriptors & Texture

Descriptors & Texture


Decadent Pinot Noir Dominant Layered

Winemaking

Winemaking


Barrel-fermented Barrel-maturation Organic Aged 6 Years on Lees

Earth

Earth


Mineral Chalky

Foods

Foods


Toast

Stone Fruit

Stone Fruit


Apricot Plum

Citrus Fruit

Citrus Fruit


Pink Grapefruit

What to expect


Decadent and classy. This is a Blanc de Noirs that seduces you, sip by sip, swirl after swirl and leaves a lasting impression.

This is named after Cyril Bonnet's Great, Great Grandfather Jules Bonnet who contributed to many years of winemaking and shaping the Bonnet-Ponson family style.

Deep gold in colour with notes of honeycomb, apricot and either orange rind or pink grapefruit. After a few moments in the glass, some pastry and toast start to develop.

With a large portion of the fruit being sourced from the mineral hilly Grand Cru of Verzenay, there is a pure mouthfeel, decadent, layered with plenty of mineral/chalk sensation. There is great length and persistence on the palate with vibrant and enticing acidity that guarantees the wines ageing potential. Whatever anyone tells you, don't be put of by the vintage, this is a knockout. Well-made and a smart wine. Needs food!

Technical details:

This 100% Pinot noir sourced from their best sites from the Grand Cru village of Verzenay and the Premier Cru village of Chamery.

Aged: 5-6 years on lees 

Organically made. Barrel-fermented in 228 litre barrels.

Dosage: 3 g/l (Brut Nature)

Disgorged: June 017

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


The first ideas that sprung to mind were that of roast chicken with crispy skin, served with root vegetables to tie in with the sweet earthiness of the wine and a few roasted potatoes wouldn't go astray.