Henri Bonneau

‘The Bonneau wines rest alone at the absolute summit of the appellation, and to a certain degree, they transcend it in much the same way that Chateau d’Yquem does in Sauternes.’ John Gilman, A View From The Cellar.

Up to 5 wines are produced depending on the vintage and evolution of the wines. The blend of the four cuvées and the treatment in the cellars are not differing. With 13 different plots the largest is situated in La Crau with another situated in Grand Pierre beside Rayas and it’s probably from these vineyards the best cuvées are selected. The vinification and ageing is in very simple. When the fermentation in cement tanks is finished the wine goes into a mixture of foudres, demi-muids and small old barrels from Burgundy. It stays until Bonneau finds it ready to be bottled – maybe after 6, 8 or 10 years. Henri Bonneau’s ageing cellars are from the 17th century and are legendary. You can’t find a barrel there less than 10 years old.