- Producer
- Bonnet-Ponson
- Grape variety
- Pinot Noir (Spätburgunder)
- Region
- Champagne
- Country
- France
- Vintage
- 2015
- Volume
- 0.75 l
- Item no.
- 9920380059
Shipped with DHL Express — customs cleared to your door. · Flat-rate shipping CHF 15.00 — free from 12 bottles or CHF 300.00. · Pay by TWINT or card.
Jules Bonnet Rosé de Noirs Premier Cru Extra Brut 2015
The Jules Bonnet Rosé de Noirs Premier Cru Extra Brut 2015 from Bonnet-Ponson is a vintage champagne made from pure Pinot Noir, grown in Verzenay and Chamery and bottled without dosage.
CHF 79.00
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
A Rosé de Noirs that carries red fruit and citrus side by side: morello cherry and pomegranate alongside pomelo and grapefruit, carried by a silky texture and the power of Pinot Noir. Add to that hints of pâtisserie, quatre épices and red wine cream.
Terroir and origin
The fruit comes from four plots in Verzenay, classified Grand Cru, and two plots in Chamery, classified Premier Cru. Chamery is the family's home village in the Montagne de Reims. The vines are rooted in gravelly, chalky sands over limestone, with an average age of 55 years, propagated through sélection massale.
Grape variety and vinification
100% Pinot Noir. The base wine from the cœur de cuvée was pressed for four hours, fermented spontaneously and aged for nine months in barrique together with 7% red Coteau Champenois, undergoing malolactic fermentation. The wine remained unfiltered and was only lightly sulphured, with total sulphur under 35 mg/l. Disgorged in September 2025, zero grams dosage.
On the palate
Berry-driven, juicy, fresh and powerful. Red berries and citrus notes remain present throughout, alongside fine spice, stone, a touch of undergrowth, pastry and nuts. The oak lends texture rather than oaky flavour.
Special features
The cuvée is named after Jules Bonnet, son of founder Grégoire Bonnet, who established one of the region's first récoltant-manipulant houses in 1862. Since 2013, Cyril Bonnet has run the estate: organic farming, spontaneous fermentation with wild yeasts, no filtration, sulphur used only in minute amounts and a preference for zero dosage.
