- Producer
- Bonnet-Ponson
- Grape variety
- Chardonnay, Pinot Meunier (Müllerrebe), Pinot Noir (Spätburgunder)
- Region
- Champagne
- Country
- France
- Alcohol
- 12 % vol
- Volume
- 0.75 l
- Item no.
- 9920380042
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Seconde Nature SN20, Chamery Premier Cru, Non Dosé
The Seconde Nature SN20 is Bonnet-Ponson's unsulfured Champagne from Premier Cru sites in Chamery, disgorged without dosage.
CHF 86.50
Prices in CHF, including customs duty and all import charges, plus shipping CHF 15 (free from 12 bottles or CHF 300) — no further charges on delivery.
Available for Switzerland
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About this wine
Character
The Seconde Nature is Cyril Bonnet's statement of commitment to natural wine: vinified without any addition of sulfur, disgorged without dosage. In the glass, an intense straw yellow with lively perlage, the nose open and finely spiced with grapefruit, Meyer lemon and kumquat along with their zest, followed by blond tobacco, graphite, chalk and warm toast with butter and honey.
Terroir and origin
The fruit grows in the Chamery single vineyard sites "les Vigneules", "les Spectres" and "les Caquerets", whose slopes face southeast. The topsoil is calcareous clay interspersed with limestone pebbles, while the subsoil consists of sands and fossilized shells. The estate's vines are between 35 and 80 years old.
Grape variety and vinification
45% Pinot Noir, 40% Chardonnay, 15% Meunier. The base wine from the cœur de cuvée fermented spontaneously and aged for nine months in four-year-old barrels of 228 and 400 litres, with full malolactic fermentation. Bottled in May 2021, disgorged in September 2023.
On the palate
Spicy, with a deliberate hint of oxidation showing as soft apples with skins, alongside tart, zesty and tobacco-tinged tones. The wine is full of energy and lively minerality, carrying a supple extract sweetness despite the lack of dosage. The perlage ranges from lively to fine. On the finish, alongside the citrus fruit, come red berries and herbs, with a saline note enhancing its drinkability.
Food pairings
Red mullet with fennel and shellfish reduction, Tristan spiny lobster with kalamansi, amazu tsuke and seaweed beurre blanc, as well as chawanmushi with ginger dashi, mushrooms, peas and kumquats.
Special features
Champagne Bonnet-Ponson has existed since 1862. Since Cyril Bonnet returned to Chamery in 2013, the estate has worked organically, fermenting spontaneously and adding sulfur only in homeopathic doses; the Seconde Nature forgoes sulfur entirely. A good ten hectares are spread across around 50 parcels in five villages, each vinified separately.
