Champagne Bonnet Ponson - Jules Bonnet - Blanc de Noirs - Premier Cru 2013
Champagne Bonnet Ponson is located in Chamery, in the Petite Montagne de Reims , Premier Cru Village of Champagne . Since 1862, the family has been producing Champagne with Grégoire Bonnet as one of the first harvest manipulators in the village. After him, Jules Bonnet expanded the estate by purchasing new plots in Chamery and installing a 5,500 kg wooden press powered by human power, before electricity reached the village, around 1902. His son Raoul settled in another part of the village after the family cellar was destroyed by a bombing during the Second World War. He then initiated the construction of the current cellars to store his small production of around 5,000 bottles per year. He was quickly joined by his son André, who took charge of plowing the family vines with his two horses from the age of 14. In 1956, André Bonnet met Monique Ponson, herself from a family of winegrowers from Vrigny, another village in the Montagne de Reims. From their union, André and Monique founded the Bonnet-Ponson estate, cultivating a few plots of Meunier and Pinot noir in Chamery, Vrigny and Coulommes la Montagne . After a lifetime of hard work, the surface area of the vines was extended to 9 hectares, planted with the three grape varieties in equal parts. For 30 years, their son Thierry Bonnet continued the development of the estate with the construction of new cellars and the addition of an additional hectare to the vineyard, several new plots in the communes of Chamery, Vrigny and Verzenay . After studying oenology and working as a winemaker in the southwest of France, Cyril Bonnet joined the family estate in 2013, at the same time beginning the conversion of the entire vineyard to organic farming , which is now certified .
This Jules Bonnet cuvée is a Blanc de Noirs made entirely from Pinot Noir , from the 2013 vintage. After manual harvests, the first fermentation and aging are carried out in 228-liter oak barrels . Malolactic conversion was not carried out, aging on lees lasted 9 months before bottling. The second fermentation is done in the bottle with a dosage of 3 g/L . The wine is aged in the bottle for a minimum of 6 additional years .
Grape varieties: 100% Pinot Noir
