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Bonnet Ponson Premier Cru Blanc de Noirs 2011

Bonnet Ponson Premier Cru Blanc de Noirs 2011
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/ 750ml
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/ Case of 12

Since Grégoire Bonnet in 1862, six generations of the family have built the house of Champagne Bonnet-Ponson. Thierry Bonnet and his son, Cyril, are now the guardians of tradition and maintain the original style of winemaking by sourcing fruit from only their family-held vineyards. The legacy is spread over 26 acres and five Premier Cru and Grand Cru villages: Chamery, Vrigny, Coulommes la Montagne, Verzenay and Verzy. With a desire to preserve the terroir and the continuing search to improve their wines, Bonnet-Ponson now manages their vineyards using organic practices.

Wine Specs
Pinot Noir
Vineyard Designation
Verzenay Grand Cru and Chamery Premier Cru
Alcohol %
Wine Profile
Tasting Notes
Generosity and roundness characterize the 2011 vintage: This wine is a vibrant experience, with elegant aromas of minerals and lavender along with subtle notes of fresh cherries. The beautiful balance between black raspberry and chalk is a powerful impression on the palate and ends with earthy cellar notes. There is a complementary component from barrel aging. The bubbles are ultra-thin and the refreshing finish shows salty and saline nuances.
Vineyard Notes
Village of Verzenay, classified Grand Cru. • Presence of chalk at a very shallow level, northern orientation of the slope; Village of Chamery, classi ed Premier Cru. • Calcerous clay and sandy soil, south east orientation of the slope.
Winemaker Notes
100% Pinot Noir, the oldest plots of the domain, planted in 1952,1953,1955 and 1970. Hand picking and pressing of the grapes within 4 hours • Selection of the first juices only (cuvée) • First Fermentation and aging done entirely in oak barrels (previously used 4 to 10 times), with regular stirring of the lies until the bottling in May. • Malolactic fermentation done • No filltration, minimal use of sul tes (under 40 mg/L) • Minimal aging in bottle of 5 years • Dosage: 2 g/l, traditional liqueur
Food Pairing Notes
Blue lobster, roasted poultry, pan fried-foie gras with figues.