Grapes: 45% Pinot Noir, 40% Chardonnay, 15% Meunier
Region: Montagne de Reims, Champagne, France
Vintage: NV
Viticulture: Organic
Soils: Clay + Chalk
Yeasts: Native
Vinification: Direct press, First fermentation in 228l + 400l oak barrels (4 year old wood). Malolactic.
Aging: 9 months on lees, additional 4 years in bottle
Fining or Filtering: Disgorged
Dosage: 0 g/l
Notes from the Importer: The history of Domaine Bonnet-Ponson began in 1862 with Grégoire Bonnet, one of the first vignerons of the village of Chamery (Petite Montagne de Reims). His son Jules took over the Domaine after him and expanded the vineyards of Chamery: in 1902 he installed his first 5500 kg Dubois press, entirely made of wood and powered by human strength only. After the Second World War, Grégorie's grandson, Raoul Bonnet had to relocate and rebuild the winery, which is still the same today. His son André then quickly joined him and from the age of 14 took care of ploughing the vineyards with the 2 draught horses. It was only in 1957 that the marriage between André Bonnet and Monique Ponson gave life to the Domaine Bonnet-Ponson. Thanks to André and Monique's skills, the estate's hectares were extended and the capacity of the winery was also increased. In 1979, with the arrival of their son Thierry, development continued and complete autonomy was achieved in all phases of internal processing. Currently there are about 50 plots of land, 10.5 hectares divided in equal proportions between Chardonnay, Pinot Noir, Meunier and a very small plot of vineyard planted with Petit Meslier (ancient and rare grape variety authorized in the Champagne region). The vineyards are classified as Premier Cru (Chamery, Vrigny, Coulommes la Montagne) and Grand Cru (Verzenay, Verzy). Anxious to develop the style of his Champagnes towards greater complexity and maturity, André Bonnet has also started the conversion of the Domaine to organic farming and the development of alternative methods based on phytotherapy. In the cellar, oak casks, steel or cement tanks are used; each wine ferments in the container which will allow it to express its qualities in the best possible way, preserving its ageing potential. Every year, 30 to 40% of the harvest is added to the "vin de resérve" for blending with subsequent vintages. This is a sort of "taste memory" started 50 years ago by André Bonnet and guarantees the consistency of the style of the Champagnes Bonnet-Ponson.
