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In the early 1900s, Alfred Bonville took the ambitious gamble of buying plots of vines at a time when the Phylloxera crisis had raged just a few years earlier. This bold move paid off, as his son Franck Bonville founded the eponymous Champagne house in the early 1930s, which is still in the hands of his successors today. The Champagnes produced carry a history and are among the most qualitative of the Côte des blancs.
In 1937, Alfred Bonville and his son Franck acquired a winegrower's house in the heart of Avize on Côte des blancs in order to make their own Champagne, but it wasn't until the aftermath of the Secsecond world war that Franck began to market the first cuvées under his own name and to expand the Domaine on the Avize terroir. In 1970, their son Gilles and his wife Ingrid joined the family business and modernized the technical tools with more appropriate technology. Their son Olivier, with a degree in oenology and extensive winemaking experience in Corsica and Germany, joined them in 1996, representing the fourth generation. It was also at this time that Gilles decided to manage the vineyard in a sustainable way.
House Franck Bonville specializes in Cuvées Blanc de blancs en Grand Cru d'Avize, one of the most prestigious terroirs of the Côte de Blancs. The Domaine vineyard is spread over 15 hectares across three villages classified as Grand Cru: Avize, Oger and Le Mesnil-sur-Oger. The grapes are picked at perfect ripeness, reflecting the purest expression of... See more ...
This 2016 vintage champagne is a pure Blanc de Blancs, made exclusively from 100% Chardonnay grapes from the Grand Cru d'Avize.
Winemaking took place in temperature-controlled stainless steel vats, including both alcoholic and malolactic fermentation. This wine benefited from six years of extended ageing on slats and has a low dosage of 2.5 g/L.
2016 was a unique vintage, marked by a very wet start to the year, with a particularly rainy and cool winter and spring. Vine growth was slow. It should be noted that the Chardonnays of the Côte des Blancs were harvested after the Pinots. The intense heat at the end of the summer, between mid-August and mid-September, a crucial period for the quality of the must, ensured that the grapes reached a good level of ripeness.
On tasting, the initial bouquet offers a freshness centered on white-fleshed fruits, which quickly evolves into buttery notes, bringing a dimension of richness. On the palate, the texture is supple, creamy, and velvety, highlighting the milky notes already perceived. Aromas of white peach and apricot mingle with more pastry-like touches, reminiscent of brioche. The finish is characterized by a distinct freshness, enhanced by salty nuances and a slight menthol character, the unmistakable signature of the Côte des Blancs.
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