Cart 0 items: $0.00

Bonnet Ponson Premier Cru Brut NV

Bonnet Ponson Premier Cru Brut NV
Available for Curbside Pickup
5 In Stock
Add To Cart
/ 750ml
Add To Cart
/ 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
Non Vintage
Pinot Noir, Chardonnay, Pinot Munier
Vineyard Designation
Chamery, Vrigny and Coulommes-la-Montagne, in the western part of the Montagne de Reims
Alcohol %
Wine Spectator
Wine Profile
Tasting Notes
Full bodied and aromatically intense, our signature cuvée draws its identity from the calcareous clay and sandy terroirs of the “petite montagne”. On the nose, white fruits and citrus meld with candied notes, ripe Mirabelle and nutty aromas. Fresh and well-structured on the palate, with a soft finish.
Vineyard Notes
The assemblage involves about 35 vine plots over the villages of Chamery, Vrigny and Coulommes-la-Montagne, in the western part of the Montagne de Reims. • Age average of the vines : 35 years old • Various type of soil: siliceous and calcareous sands, silty/ clay soil on chalky subsoil, and calcareous clay soil with millstone fragments
Production Notes
Hand picking and pressing of the grapes within 4 hours • First fermentation in various containers: inox tank (75%), concrete tank (20%), oak barrel (5%) • Aging on lies of 7 months before blending with the reserve wine • Malolactic Fermentation partially done • No filtration, minimal use of sulfites (under 40 mg/L) • Aging in bottle of 4 years • Dosage: 8 to 10 g/l, traditional liqueur
Food Pairing Notes
Escargots in chives cream, an apple and chaource turnover or a monk fish in papillote.