- Producer
- Bonnet-Ponson
- Grape variety
- Pinot Noir (Spätburgunder)
- Region
- Champagne
- Country
- France
- Vintage
- 2014
- Alcohol
- 12.5 % vol
- Volume
- 0.75 l
- Item no.
- 9920380062
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Jules Bonnet Blanc de Noirs Premier Cru Extra Brut 2014
The Jules Bonnet Blanc de Noirs Premier Cru Extra Brut 2014 is a vintage Champagne made from 100% Pinot Noir from old vines in Verzenay and Chamery.
CHF 59.50
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 Jules Bonnet Blanc de Noirs Premier Cru Extra Brut 2014 by Bonnet-Ponson is a vintage Champagne made from 100 percent Pinot Noir from old vines of the Montagne de Reims. 2014 was a warm vintage, and the wine shows it in the best possible way: elegant on the nose, juicy and fresh despite its fullness.
Terroir and origin
The fruit comes from four parcels in Verzenay, classified Grand Cru, and from two parcels in Chamery, Premier Cru and home to the house. The vines are rooted in gravelly, chalky sands over a limestone subsoil, with each parcel vinified separately.
Grape variety and winemaking
Pinot Noir from sélection massale, averaging 55 years old. The base wine for the Cœur de Cuvée fermented spontaneously and aged for nine months in barrique, with malolactic fermentation. It was bottled unfiltered and only lightly sulphured, with total sulphur under 35 mg/l. Disgorged 09/2025, dosage 1.5 grams.
On the palate
Full and voluminous, at once juicy and powerful, with yellow fruit, piquant citrus zest, spice and nut-and-almond pastry. On the nose, warm grapefruit, mandarin and kumquat, lemon curd, apple, quince and pear tart, caramel, candied ginger, red and black berries, brioche-style pastry. The acidity arrives unexpectedly and brings immense freshness, accompanied by chalky minerality and a fine perlage.
Special features
The house dates back to 1862, when Grégoire Bonnet founded one of the region's first récoltant-manipulant estates; the cuvée is named after his son, Jules Bonnet. Cyril Bonnet returned to Chamery in 2013 and works with organic farming, spontaneous fermentation, no filtration and minimal sulphur.
