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Divinus de Château Bonnet Red
Divinus is Château Bonnet's prestige cuvée. Our winemaking team has taken the greatest of care every step of the way to produce a wine on a par with the great growths. Made from perfectly ripe grapes, this cuvée displays softer fruit, more body and more pronounced oak when young than the Château Bonnet Réserve.
Wine style
Rich and Powerful
Grape blend
Merlot 80% / Cabernet Sauvignon 20%
Weather
2018 was one of the warmest years since 1900, featuring above-average temperatures, the second hottest summer to date, and abundant sunshine… Heavy rainfall in the first half of the year was followed by persistent, near-record drought conditions in September.
Tasting Comment
Appearance
This Divinus is a wonderful, deep cherry-red colour.This Divinus is a wonderful, deep cherry-red colour.
Nose
The nose is very expressive, combining black fruit aromas (blackberry) and oaky and spicy notes, thanks to barrel ageing. A remarkable balance between fruit and oak.
Mouth
Starts out straightforward, becoming wonderfully round mid-palate. Well-structured and concentrated, leading into a lovely long aftertaste, reminiscent of the oaky and black fruit notes perceived on the nose. This wine unveils all its qualities when served with grilled rib steak or pot-roasted guinea fowl.
Consumption period
2021 - 2028
Our suggestions
White meats
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Game
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vegetables
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Cheese |
Red meats
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Ground
Surface
4.00 ha
Soil
Shallow soils with clay and asteriated limestone, excellent drainage and southern exposure.
Winemaking
Grape harvest
By hand
Others
Plant food
Traditional, limited application.
Plant density
5,000 vines per hectare.
Wine average age
23 years
Grape variety
Merlot / Cabernet Sauvignon
Pruning type
Double guyot with debudding.
Fermentation
Temperature contrrolled with pumping-over and breaking up of the cap of solid grape particles.
Fermentation temperature
30°C
Malolactic
Yes
Wine maturing
For 18 months in new french oak barrels.
Wine montage
Eggwhites
Maturing potential
Expressive between 3 and 5 years, can age up to 10 years.
Oenologist consultant
Michel ROLLAND et Mikaël LAIZET
Recipes
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