Average rating 4.9/5 stars across all Google and external reviews
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Bought & Shipped direct from Domaine Alexandre Bonnet in Les Riceys, held in bond at London City Bond Eton Park, where it is cellared in ideal conditions and for same day deliveries small quantities are held in our London offices in a top of the range Eurocave
Bottles Available:
3 × 75cl - 44 from 13th Oct We keep some stock in our London Warehouse. Large volumes take 24 hours from our out of London warehouse.
Alexandre Bonnet Champagne House as we know it today goes back to 1970, in the stunning hillside village of Les Riceys, nearer and sharing more in common with Chablis than the rest of Champagne. With three Appellation d'origine contrôlée (AOC) of Champagne, Coteaux Champenois and Rosé des Riceys, makes it unique in the world of winemaking. Its 838 hectares of vineyards make Les Riceys the largest wine producing village area in the Champagne region.
Today the estate is 47 hectares of vineyards, exceptional land often steep dramatic hillsides. The soils are quite different to the rest of champagne with subsoils mainly composed of marly or argillaceous limestone, helping to promote elegant and complex aromas while retaining a generosity of fruit. Alain Pailley has been chef de Cave since 1985, retiring in October 2023 and handing on to his deputy Irvin Charpentier who at just 30 years old has been "in training" since 2018. The estate became part of the Lanson BCC Group in 1998.
Vineyard: The vineyards have a variety of limestone and marls from the Kimmeridgian Jurassic era and climatically sunny semi-continental climate with cool nights at an altitude of 250m. A variety of Pinot Noir vine origins, both clone and massal selections from Champagne, Burgundy and the estate itself trained guyot and cordon de royat pruning techniques, giving yields 20% lower than average in Champagne. Average age of the vines: 30 years. The estate was certified in 2015 with HVE (high environmental value).
Technical Information:
Vineyards: Côte des Bar: Les Riceys from a variety of the estate's vineyards
Grape Varieties: 100% Pinot Noir
Lees Ageing: 3 years
Base vintage: 2020
Disgorgement: 13th January 2025
Dosage: 3 g/l
Drink: Now to 2032+
Tasting Note:On the nose, refined and complex fruit aromas with white (pear) and yellow (peach) fruit, rhubarb, floral, a touch of spice and a refreshing hint of citrus. On the palate it is full, delicious, lively and balanced with a long saline finish.
The History of the Alexandre Bonnet Champagne House goes back a long way in the stunning village of Les Riceys. With three Appellations d’Origione controlee (Controlled designation of origin), The place is unique in the world of winemaking. Its 2,086 acres of vineyards make it the largest wine producing area in the Champagne region.
As early as 1934, Lucien Noble, the grandfather on their mother’s side, started growing his own vine stocks. His passion was passed on to the next generations, until 1970 when René, Serge and Alain Bonnet founded the Alexandre Bonnet brand.
With over 110 acres of vineyards, modern and entirely integrated production tools, owners true to their heritage, the Alexandre Bonnet Champagne clearly is today a traditional Champagne House in an exceptional land.
Their Champagne wines are authentic and highlight the Pinot Noir variety with vintages like the Noir Extra Brut, the Blanc de Noirs and Perle Rosée, as well as its iconic Rosé des Riceys wine.
Chef de Cave History at Champagne Alexandre Bonnet:
Irvin Charpentier - October 2023 to present | After a first successful experience at Domaine de la Vougeraie, in the Côte de Nuits, Irvin spent five years working alongside Alain Pailley, Bonnet's former cellar master; who passed on his knowledge of Les Riceys and the subtleties of making his different Pinot Noir based wines. At the age of 30, with a triple degree in geology, viticulture and oenology from Dijon, Irvin cultivates a close relationship with the vine. Irvin's approach to winemaking takes into account the region's geography, geology and climate.
Alain Pailley - 1985 to October 2023 | Born in Dienville to a family of farmers, Pailley pursued his oenological studies in Dijon. In 1985, he succeeded Serge Bonnet as Chef de Cave at Domaine Alexandre Bonnet, a role he held until his retirement in October 2023. During his 38-year career, Pailley was instrumental in shaping the estate's identity, emphasizing the expression of the unique terroir of Les Riceys, particularly through Pinot Noir. His approach was marked by a deep respect for nature and a commitment to capturing the essence of the vineyard in each bottle. In recognition of his significant contributions to the Champagne industry, Pailley was honored with a Lifetime Achievement Award at the 2022 Champagne & Sparkling Wine World Championships.
Serge Bonnet 1970 - 1985 | Serge Bonnet was a pivotal figure in the history of Domaine Alexandre Bonnet, a renowned Champagne producer located in Les Riceys, within the Côte des Bar region of the Aube department. In 1970, alongside his brothers Alain and René Bonnet, Serge co-founded the Domaine, building upon the legacy of their maternal grandfather, Lucien Noble, who had planted his first vines in Les Riceys in 1934. Serge Bonnet served as the Chef de Cave of the Domaine until 1985, when he was succeeded by Alain Pailley
Expert Reviews
93/100
Tom Hewson
“Fresh lemon zest and red apple skins on the nose, following through with honey, pine forest and bright russet apple. Linear, elegant and structured, it shows vibrant citrus with fine bubbles and a refreshing finish.”
16.5/20
Tamlyn Currin
“Delicate aromas of dried hay-meadow flowers and warm, sweet hay. Great chalky texture which gives the wine a firm, fine focus but also feels somehow porous, as if the bright citrus is seeping through every molecule. Loose, lacy bubbles. Those lovely aromas are very persistent through the palate, adding graceful lift and a savoury veil to the ripe, yellow fruit.”
92/100
Anne Krebiehl MW
“The 2019 Extra Brut Blanc de Noirs Vigne des Riceys is a pure Pinot Noir, made in stainless steel with full malolactic fermentation. A shy nose does not want to give much away. The palate, however, comes with an immediate notion of fresh redcurrant, a pure highlight of ripe but pristine fruit. The mousse is surprisingly fine and creamy. The palate has the generosity of the south but comes with clear contour and delineation, providing a classy, taut and bright wine with lovely substance, structure and length with a lasting and fresh finish. Dosage is 6gr/L. Disgorged: April 4, 2023. - Anne Krebiehl MW”
