Chateau Bonnezeaux has fast become one of the Loire's cult winemakers producing dry Chenins from this famous sweet wine region in the Loire valley. Because of French wine laws they are labelled with the humble Vin de France label!
The Chateau dates back to the 19th century but was neglected and abandoned for 30 years before Guyonne Saclier de la Bâtie took over in 2012, when she restored 3 hectares of Chenin Blanc vines in the heart of the Bonnezeaux appellation, guided by biodynamic principles and careful replanting. Winemaker Pierre Boisseau took over in 2019 and acquired another 3 hectares. Fruit is hand-harvested and crushed in a traditional mechanical press. employing a low-intervention approach—fermentations are spontaneous, and the wines are bottled without fining, filtration, or added sulphites.
In the cellar, the philosophy is hands-off. Grapes are picked by hand, pressed gently, and fermented using only natural yeasts. The wines age in used oak barrels, and minimum sulphur additions resulting in a wide spectrum of aromas and elements.
Minée Basse a new plot surrounded by woodland at the bottom of a gravel slope.
Aromas of white flowers and undergrowth lead into green apple and lemon blossom. There’s a slight hay-stack/ferns character from the adjacent woodland. Again a faint but distinctive nail-varnish note typical of Bonnezeaux's Chenins. There is a bright, mouth-watering acidity with flavours of Granny Smith apple, wet stone, and a hint of lemongrass. The texture is weightless yet has enough grip from lees ageing to feel almost saline. The finish is crisp, underscored by a chalky mineral note.
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