Bonnaire Les Versants Réserve, a blend from three Champagne terroirs
Formerly marketed under the name Bonnaire Tradition L'Esprit du Temps, Champagne Bonnaire’s Les Versants Réserve cuvée is a blend of the three Champagne grape varieties, sourced from vineyards located across the Côte des Blancs, the Montagne de Reims, and the Vallée de la Marne. The dosage, set at 4 g/L, classifies this champagne as Extra-Brut—a choice that reflects the house’s commitment to a direct expression of the terroir, without significant sweetening.
Tasting Notes for Bonnaire’s Les Versants Réserve: Profile, Food Pairings, and peak drinking window
Tasting Notes
The color is a pale gold with slightly golden highlights, enlivened by a fine, regular perlage whose stream of bubbles persists. On the nose, the initial impressions revolve around fresh citrus, grapefruit, and white flowers, which the Chardonnay—comprising 50% of the blend—clearly structures. As the wine breathes, notes of brioche, almond, and a subtle hint of spice gradually emerge, a result of partial ageing in small oak barrels. On the palate, the attack is lively and savory, driven by a well-defined acidity that supports the wine without being harsh. The texture is creamy, with a roundness provided by the Meunier and the fruity structure of the Pinot Noir. The finish is fresh, with decent length, featuring a return to citrus notes and a slight mineral touch derived from the chalky soils of Cramant.
- Champagne type: Cuvée Extra-Brut blend
- Blend: 50% Chardonnay, 30% Pinot Noir, 20% Meunier
- Vineyards in the blend: Cramant (Grand Cru), Bouzy (Grand Cru), Bergères-les-Vertus (Premier Cru), Cuis (Premier Cru), Fossoy
- Aging on slats: 30 months minimum
- Dosage: Extra-Brut, 4 g/L
- Alcohol content: 12.5% vol
Food and Wine Pairings
The lively and savory profile of Les Versants Réserve makes it a natural choice as an aperitif, paired with gougères or a platter of fine charcuterie. Its full-bodied structure, derived from Pinot Noir and Meunier, makes it a perfect pairing for fish in light sauces, pan-seared scallops, or shellfish. To finish the meal, it pairs effortlessly with a dry goat cheese or a young Comté.
Aging Potential
Designed to be enjoyed within three to six years of its release, Bonnaire’s Les Versants Réserve already offers an accessible and expressive profile upon opening. Over time, the citrus and white flower aromas will gradually give way to notes of toasted brioche, almond, and dried fruit, enriching the aromatic profile. The minimum aging period of thirty months on racks has already initiated this autolysis process, which ensures the wine has the potential to age well in the cellar. To fully reveal the aromatic complexity of this cuvée, it should be served in a tulip-shaped glass at a temperature between 10 and 12 °C.
From the slopes of Champagne to the cellar: the expertise of Champagne Bonnaire
The vintage in the vineyard
Les Versants Réserve is not a vintage cuvée but a multi-vintage blend, whose consistency relies on the complementary nature of carefully selected terroirs. The Chardonnay from Cramant, classified as a Grand Cru on the Côte des Blancs, brings the characteristic minerality of this commune’s chalky soils. The Pinot Noir from Bouzy, a Grand Cru from the Montagne de Reims, imparts structure and fruit. The Premier Crus from Bergères-les-Vertus and Cuis add finesse and fruitiness, while the plots in Fossoy, in the Marne Valley, contribute to the wine’s overall roundness. The reserve wines incorporated into the blend ensure consistency in style from one vintage to the next.
Winemaking
The winemaking of the clear wines takes place in temperature-controlled stainless steel tanks, allowing for alcoholic and malolactic fermentation under controlled conditions that preserve the aromatic clarity of each grape variety. Approximately 10% of the cuvée is aged in small oak barrels, adding a hint of spice and a touch of roundness without masking the fruit. After blending with reserve wines, secondary fermentation takes place in the bottle using the traditional Champagne method, followed by aging on racks for at least thirty months. This prolonged contact with the lees promotes autolysis and contributes to the champagne’s creamy texture. Disgorgement is followed by the addition of a dosage of 4 g/L, confirming Champagne Bonnaire’s Extra-Brut classification for this cuvée.
