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.
Les Coqueries is sourced from a schist and quartz site.
On the nose ripe pear and quince merge with floral honey and a touch of custard. Again afaint but distinctive nail-varnish note typical of Bonnezeaux's Chenins. Subtle notes of vanilla bean and beeswax emerge as the wine breathes. The palate is rich and rounded and offers candied orchard fruit balanced by a refreshing saline backbone. Soft spice (white pepper) appears mid-palate, giving way to a lingering mineral finish with faint citrus zest.
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