Château de Fesles - Bonnezeaux 2010
17,5/20
Bettane & Desseauve
16,5/20
Gault & Millau
"Nose of gingerbread, fresh pineapple, with just the right amount of tension behind and a finish of dried apricot." (Le Guide Bettane & Desseauve des Vins de France 2015). A very expressive Bonnezeaux, a sign of great concentration. Candied fruit, pear, pineapple, a touch of wood and spice, subtly mentholated... Nothing is missing for guaranteed pleasure!
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Eye
golden yellow with green highlights
Nose
Very expressive, a sign of great concentration. Candied fruit, pear, pineapple. Woody, spicy notes. Toasty, mentholated notes.
Mouth
smooth attack, very good length on the palate, exotic fruit aromas
Serve
decant at 12°C
Open
1 hour before
Drink from
2014
Drink before
2040
Food and wine pairing
Enjoy with blue-veined cheeses (Roquefort), bitter chocolate cake...
Bettane & Desseauve
Wine rated (2015 guide) 17,5/20 (Reference wine)
Domaine rated (2015 guide) 3*Stars (High-quality production that can serve as a benchmark in its sector)
About the wine:
Nose of gingerbread, fresh pineapple, with just the right amount of tension behind and a finish of dried apricot.
About the domain :
Located near the village of Bonnezeaux, famous for its great sweet wines, this château offers a breathtaking view over the Layon valley. A thousand years ago, great wines were already being made on these hillsides, and today its new owner wishes to continue this history of excellence and work for great Loire whites.
Guide des Vins Gault & Millau
Rated 16.5/20 (Very good)
About the wine:
We appreciate the subtle blend of citrus and balsamic notes dancing back and forth on our taste buds. We also like the smooth, limpid texture that seems to fade away at the end of the mouth, letting the citrus fruit fizz fade away.
RVF - La Revue du Vin de France / Guide des Meilleurs Vins de France
Domaine rated (2009 guide) 1*Star (Stars in the making or quality winegrowers with good production levels, you won't be disappointed when you taste the wines from these estates)
About the domain :
Situated in a microclimate exceptionally favorable to the development of noble rot, Fesles is to Bonnezeaux what Yquem is to Sautemais: the memory of the cru and the guardian of a full-bodied, racy style of chenin. Today, Bernard Germain's team, following in the footsteps of pastry chef Gaston Lenôtre, maintains the tradition while developing the range of dry whites, Fesles' new challenge.