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This champagne house relies on spontaneous fermentation and is extremely sparing with sulphur. The almost ten hectares of vines were already cultivated organically by the father. The son continues this idea. In this way, the wines gain in precision from year to year.
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In the fourth part of our Champagne Weeks today is about the house Bonnet-Ponson.
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As a reminder: Until the end of August, we will provide you with 7% Discount on all Winemaker-Champagne, from a purchase value of 250€. Please use the code: "CHAMPAGNERWOCHEN" at the checkout.
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Bonnet-Ponson
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Since joining his father's estate Bonnett-Ponson, Cyril Bonnet has been an active creator. The accomplished young winemaker continues the family tradition, but is increasingly embracing the zeitgeist and taking a more uncompromising, dry approach.
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In Chamery, in the Montage de Reims, the family focuses mainly on Pinot Noir. Smaller quantities of Pinot Meunier and Chardonnay are also grown. In addition to the Premier Cru sites in their home village, they also have access to a Grand Cru site in Verzenay.
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Spontaneous fermentation and little sulphur
Bonnet-Ponson rely on spontaneous fermentation and use sulfur very sparingly. The almost ten hectares of vineyards were already cultivated organically by the father. The son continues this idea. Cyril's goal is clearly recognizable. The wines gain in precision from year to year. Its Seconde Nature Brut Nature has been causing a stir for two years. The wine is stylistically similar to the Natural wine to be assigned. Full of character and with its own identity.
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The cuvées of the father were rather baroque, with higher dosage and much body. Certainly good, but in vogue are Champagne with little to no dosage, which offer a more consistent expression of their origins.
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Consistently dry
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Cyril strikes exactly in this notch. His wines experience between zero and five grams of dosage and are called Extra Brut or Brut Nature filled. The only exception is a fry with eight grams, which allows the customer base to switch slowly.
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Perpétuelle cuvée
A special feature is its Perpétuelle cuvée. In the spirit of an ongoing, constant process, this cuvée is similar to an Andalusian Solera produced. In the south of Spain, Jerez (sherry) is produced by blending different vintages in the barrel rows.
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Only from the lower rows is the wine taken out for bottling. Thus, it is always a wine from many vintages that has had time to blend. This creates a fairly even taste profile that balances out vintage fluctuations. In the case of champagne, this calmness gives the wine the opportunity to find itself and gain complexity.
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Photos: Bonnet-Ponson Winery
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Text and wine expertise: Marian Henß
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Thank you very much & best regards,
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PS: Have you already seen our new Search function tested? Pretty well.
Do you have a suggestion for improvement? We look forward to hearing from you.
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PPS: Did you get this email forwarded? Here you can go to the Wine letter register and receive a voucher for your first purchase.
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