NV-C Bonnet-Ponson Brut Premier Cru, Champagne, France
A Quarterly Sparkling Wine Club Selection
This special, limited cuvée is only available in San Francisco and Paris and is actually inspired by a trip that winemaker Cyril Bonnet took to the Bay Area last year. It is a blend of 40% Pinot Noir, 30% Chardonnay and 30% Pinot Meunier based on the 2011 vintage with 40% of reserve wine from 2010, 2009 and 2008.
The first fermentation took place in 80% stainless steel tanks, 10% concrete vats and 10% neutral French oak barrels followed by nine months of resting on the less before being bottled for secondary fermentation. It was then aged for five years and disgorged in July this year with zero dosage or 'Non-Dosé'. It is absolutely a very dry Champagne yet given the somewhat riper style of Bonnet-Ponson, it is by no means austere. The nose offers pronounced aromas of Red Delicious apple, roasted almond, white pepper, baking spice and a yeasty quality that recalls Levain toast. The light-bodied palate feels lean and clean while the finish is quite crisp with chalky minerality and a lingering yeasty note. This is a Champagne to go with food, especially something rich like Oysters Rockefeller or creamy seafood risotto.