Bonnezeaux

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

Covering an area of approximately 120 hectares, the Bonnezeaux vineyard produces around 2,000 hectoliters per year. The Bonnezeaux terroir is based on soils developed on St Georges sandstone schist with veins of quartz and phthane. The climate is temperate oceanic, but rather dry, with fairly small temperature variations, known as the proverbial "Angevin mildness."

This ancient vineyard, traces of which can be found as far back as the Middle Ages, is located in the Anjou-Saumur production area, between the Nantes and Touraine vineyards, and benefits from the typical soils of the Loire Valley vineyards, with chalk, the essential tuffeau stone, siliceous sand, and clay. Bonnezeaux is the only appellation in this region. The vines are planted on the slopes of the Loire, downstream from the village of Thouarcé, facing southwest and overlooking the Layon River. The vineyard benefits from a specific microclimate with a Mediterranean influence.

Made entirely from Chenin grapes, Bonnezeaux white wine is produced using a specific technique reserved for the finest sweet white wines and possible with white grape varieties such as Sauvignon, Sémillon, Sauternes, Riesling, and Pinot Gris. This technique involves noble rot, made possible by a fungus called Botrytis, which settles on the grape clusters thanks to the morning humidity in October and November, which is particularly high on these hillsides in the Loire Valley. Under the action of this fungus, the grapes turn brown, purple, and blue and eventually wither. This is when it is time to harvest.

The grapes are harvested in successive passes through the vineyards in order to manually pick only those berries with the highest sugar concentration. These are known as "botrytized" or "roasted" berries. It is this excessive ripeness that gives Bonnezeaux wine its sweetness and opulence, leaving a unique impression of richness on the palate.

Production conditions are monitored on a plot-by-plot basis. Bonnezeaux wines have a deep, golden yellow color with green highlights, evolving to old gold with amber highlights. They can be stored for at least 10 years and can be kept for an indefinite period in good vintages. Excellent Bonnezeaux wines are produced by Château de Fesles, Domaine des Deux Arcs, and Domaine des Petits Quarts.

When planning to purchase Bonnezeaux wine, it is essential to consider certain vintages that are considered exceptional. The 1989 and 2005 vintages are must-haves, so prestigious that they are considered the vintages of the millennium. Purchasing a 1929 or 1959 Bonnezeaux wine is also a safe bet. With great aging potential, sweet Bonnezeaux white wine can easily be kept for over ten years in the cellar, and the greatest vintages even longer.

Like the finest sweet white wines, Bonnezeaux wine reveals all its aromas and character when paired with whole foie gras or blue cheese such as Roquefort. It also goes well with desserts made with dried fruit, apples, or pears. Bonnezeaux wine has a deep yellow color with golden and coppery highlights depending on its maturity. The nose reveals caramelized and spicy flavors, with candied fruit coming to the fore. The palate is generous, both sweet and energetic.