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Château Bonnet Red
Thanks to expressive fruit – but without excessive concentration – Château Bonnet's red wine is unquestionably charming. In fact, it is a benchmark in Bordeaux.The wine is best enjoyed on the young side, although the quality tannin ensures good ageing for several year.
Wine style
Tender and Aromatic
Grape blend
Merlot 50 % / Cabernet Sauvignon 50%
Weather
The 2017 vintage was one of the earliest on record. The growing season was marked by a dry winter and spring (46% less rainfall than usual), accompanied by temperatures 2°C above average (except for the frost in April). This dry summer weather was ideal for ripening the seeds until late August.
Tasting Comment
Appearance
This wine is a very deep colour, nearly garnet-red, with some purplish highlights.
Nose
The bouquet is beautifully intense, with red- and black-berry fruit, slight oaky hints, and a touch of cinnamon.
Mouth
On the palate, this is a very soft, pleasant wine with good structure. The flavour features the same delicious red- and black-berry fruit. It makes a lovely accompaniment to veal in Colombo sauce, lamb skewers, or braised pheasant with grapes.
Ratings and reviews
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The balance and harmony of this silky Bordeaux was particularly praised, alongside the full bodied palate, bursting with fruity flavours. A shining example for the appellation. Best enjoyed between 2019 and 2024.
Consumption period
2018 - 2024
Our suggestions
Starters
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White meats
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vegetables
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Cheese |
Red meats
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Ground
Surface
88.50 ha
Soil
Clay-limestone and clay-siliceous
Winemaking
Grape harvest
By hand or manual sorting before machine harvest
Others
Graft stock
Riparia Gloire - 3309 C - Fercal - 101.14
Plant food
Traditional, limited application
Plant density
3,000 to 5,000 vines per hectare
Wine average age
17 years old
Grape variety
Merlot / Cabernet Sauvignon
Pruning type
Double Guyot
Fermentation
In stainless steel tanks with patented cap- breaking system
Fermentation temperature
28 to 30°C
Malolactic
yes
Wine maturing
In tanks and in barrels
Maturing potential
3 to 7 years
Oenologist consultant
Michel ROLLAND et Mikaël LAIZET
Recipes
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