415.861.1139
Cart 0 items: $0.00

Bonnet-Ponson “Les Vignes Dieu” Blanc de Blancs Premier Cru 2009

Bonnet-Ponson “Les Vignes Dieu” Blanc de Blancs Premier Cru 2009
In Stock
Add To Cart
$65.00
/ 750ml
SKU: BPN-BDB-09
Add To Cart
$390.00
/ Case of 6
 

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
Vintage
2009
Varietal
Chardonnay
Appellation
Champagne
Vineyard Designation
Single Plot
Alcohol %
12
Wine Profile
Tasting Notes
Airy and discreet at first, the nose progressively develops a complex aromatic range, with notes of white flowers, pear and acacia honey. The attack shows a great tonicity with citrus, leading to a chiseled and deep texture in mouth. The ending sensation flourishes on crispy white fruits, butter pastry characters and a creamy, delicate effervescence.
Vineyard Notes
“Les vignes-dieu” (vines of god) is one of the best lieu-dit of Coulommes-la-Montagne, on the south facing part of the village’s vineyard. • Sandy/clay soil, well drained and quite shallow; presence of little pebbles from the alteration of the calcareous bedrock
Production Notes
Hand picking and pressing of the grapes within 4 hours • Selection of the first juices only (cuvée) • Vinification done 50% in oak barrels, 50% in small vats • Aging on lies of 7 months, with regular stirring until the bottling for the barrel part • Malolactic fermentation done • No filtration, minimal use of sulfites (under 40 mg/L) • Aging in bottle of 6 years • Dosage: 6 to 8 g/l, traditional liqueur
Food Pairing Notes
Scallops with saffron or stuffed with truffles, trout in almond, matured pressed paste cheese.
Menu