Bonnezeaux

The Bonnezeaux appellation area covers a small part of a single commune on the right bank of the Layon: Thouarcé. The Bonnezeaux AOC, recognized by a decree dated November 6, 1951, ranks among the exceptional terroirs.

With a surface area of around 120 hectares, the Bonnezeaux vineyard produces around 2,000 hectolitres per year. The Bonnezeaux terroir is based on soils developed on St Georges sandstone schists with quartz and phtanite veins. The climate is temperate oceanic, but rather dry, with little variation in temperature - the proverbial "mildness of Anjou".

This ancient vineyard, with traces dating back to the Middle Ages, is located in the Anjou-Saumur production zone, between the vineyards of Nantes and Touraine, and benefits from soils typical of Loire-side vineyards, with chalk, the inevitable tuffeau, siliceous sand and clay. The Bonnezeaux appellation is the only one of its kind. The vines are planted on the slopes of the Loire, downstream from the village of Thouarcé, facing south-west and overlooking the Layon river. The vineyards benefit from a specific Mediterranean microclimate.

Made from 100% Chenin grapes, Bonnezeaux white wine is produced using a precise technique that is unique to the finest sweet white wines, and possible with white grape varieties such as Sauvignon, Semillon, Sauternes, Riesling and Pinot Gris. It's noble rot, made possible by a fungus called Botrytis, which freezes on the grape bunches thanks to the early-morning humidity of October and November on these Loire Valley hillsides. Under the action of this fungus, the grapes turn brown, purple and blue, and eventually wither. This is when it's time to harvest.

Grapes are harvested in successive passes through the vines, hand-picking only the berries with the highest concentration of sugar. These are known as "botrytized" or "roasted" berries. It's this excessive ripening that gives Bonnezeaux wine its sweetness and opulence, leaving a unique impression of fatness on the palate.

Production conditions are controlled on a plot-by-plot basis. Bonnezeaux wines have a deep, golden-yellow color with green highlights, evolving to old gold with amber tints. Their ageing potential is a minimum of 10 years, and extends to inestimable lengths in fine vintages. Excellent Bonnezeaux wines are offered by Château de Fesles , Domaine des Deux Arcs and Domaine des Petits Quarts.

When planning a Bonnezeaux wine purchase, it's essential to look for certain vintages considered exceptional. The 1989 and 2005 are such prestigious vintages that they are considered the vintages of the millennium. Buying a Bonnezeaux 1929 or 1959 wine is also a safe bet. Bonnezeaux sweet white wines have great ageing potential, and can easily be cellared for over ten years, with the greatest vintages lasting much longer.

Like the finest sweet white wines, Bonnezeaux reveals all its aromas and character with whole foie gras, or blue-veined cheeses such as Roquefort. It also goes well with desserts based on dried fruit, apples or pears. Bonnezeaux wine has a deep yellow color with golden and copper highlights, depending on its maturity. The nose reveals caramelized and spicy flavors, with a strong emphasis on candied fruit. The palate is generous, both sweet and energetic.