$145.00
Made from organically grown grapes on clay soils, it’s fermented with indigenous yeasts in French oak and aged on lees without filtration or added sulfites. The wine offers fresh, balanced flavors with notes of pear, apple, and stone fruit, and pairs beautifully with seafood or soft cheeses.
Out of stock
Falling into ruin in the 1980s, Château de Bonnezeaux was taken over by Guyonne Saclier de la Bâtie – a student of dry Chenin luminaries Mark Angeli and Stéphane Bernaudeau. Since 2012, Guyonne has revived its 3ha of vines at the heart of the appellation with biodynamic farming and a programme of careful replanting and expansion. Unfortunately Guyonne became ill and in 2018 the estate was taken over by Pierre Boisseau who purchased a further three hectares around the estate to add to it’s holdings
After the pristine fruit is harvested by hand and crushed in an old mechanical press, Pierre adopts a low-intervention approach to craft Chenin Blancs with incredibly vivid perfumes and deep mineral complexity. Bonnezeaux’s wines are bottled without fining, or filtration. All wines are bottles by parcel, the name of which adorns each bottle.
Gaining a cult following almost overnight among sommeliers and natural wine lovers when the first bottle was released from its cellar in over 30 years, Château de Bonnezeaux has become one of the Loire’s must-have allocations.
These are wonderfully concentrated, electric, and textured examples of dry Chenin Blanc that have become “unicorn” wines due to their rarity
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