Chateau Bonnezeaux has fast become one of the Loire's cult winemakers producing dry Chenins from this famous sweet wine region. 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.
The grapes for Frimas come from a vineyard close by near Montagny and is a barrel-aged Chenin Blanc that marries vibrancy and depth. After a gentle pressing of free-run juice, fermentation begins with indigenous yeasts and the wine spends twelve months in neutral French oak barrels before bottling with only a light filtration.
Aromas of fresh lime zest and green-apple skin open the glass, followed by delicate hints of white blossom. Again a faint but distinctive nail-varnish note typical of Bonnezeaux's Chenins. A subtle undercurrent of neutral oak adds a gentle creaminess without masking the fruit. This vintage delivers a harmonious balance between ripe fruit and focused tension. Flavours of juicy apricot and soft pear are complemented by a stony minerality that maintains freshness throughout. A touch of lees aging provides a silky texture, giving the wine body while preserving its crisp character.
The finish is long and clean, marked by citrus pith and a slight saline note that lingers pleasantly. At 13.5% alcohol, Frimas 2023 is structured enough to pair with richer dishes—such as blue cheese or foie gras—yet remains vibrant enough to enjoy on its own. It will continue to develop complexity over the next few years.
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