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:
4 × 75cl - 16 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.
Terroir: Limestone and marls from the Kimmeridgian Jurassic era; cool and sunny semi-continental climate of southern Champagne. Altitude around 320 m. The Hardy vineyard stands out for its intense minerality and salinity brought about by its fossiliferous soil. The depth, 30 and 60 cm, and richness of the soil mean it has plenty of nutrients, which brings increased complexity to this plot.
Viticulture: Agroecological practices: precision viticulture, broad-spectrum protection, soil tilling, grassing or sowing in the inter-row, organic composts, no weedkillers, no insecticides, HVE and VDC certifications since 2015.
Weather in 2019: It was a hot year, with several hot spells. Very ripe and healthy. 2019 retains a very fine balance/ “Hardy” was harvested on September 12 and 13, in the morning to pick the grapes before the heat.
Technical Information:
Vineyards: Hardy Vineyard in Les Riceys, Côte des Bar
Grape Varieties: 100% Pinot Noir Planted in 1993
Lees Ageing: 3.6 years
Base vintage: 2019
Disgorgement: 5th December 2023
Dosage: 1 g/l
Production: 7,943 bottles and 54 magnums
Drink: Now to 2030+
Tasting Note:A wine with Alexandre Bonnet's signature regal carriage and sweep of richness and drama, shimmer and depth, tapestry and broider. Sumptuous with fruit; ripe peaches, nectarines, mandarin, raspberries. But also fragrant with the night perfume of iris and daphne. And a spine of stone, of finely carved stone. The flavours amplify on approach, and then ripple slowly into a finish of moonlit creaminess. Commanding and captivating. - Tasted by Tamlyn Currin
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
17.5/20
Tamlyn Currin
“A wine with Alexandre Bonnet's signature regal carriage and sweep of richness and drama, shimmer and depth, tapestry and broider. Sumptuous with fruit; ripe peaches, nectarines, mandarin, raspberries. But also fragrant with the night perfume of iris and daphne. And a spine of stone, of finely carved stone. The flavours amplify on approach, and then ripple slowly into a finish of moonlit creaminess. Commanding and captivating.”
