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The Bonnaire house was founded in 1932 on one of the finest crus of the Champagne, the village of Cramant north of the Côte des blancs.
A family-run, independent firm specializing in Champagnes Blanc de blancs whose great finesse helped build its reputation, today it reigns over a 22-hectare vineyard classified as Grand Cru.
It was in 1932 that Fernand Bouquement founded his own house of Champagne. In the aftermath of the SecWorld War II, he was joined by his son-in-law André Bonnaire, who proved to be particularly passionate about vine growing and paid a great deal of attention to it. His son Jean-Louis took over and made Maison Bonnaire one of the most renowned in the Côte des blancs region. A particularly talented winemaker, he spent the last years of his life sharing his passion with his two sons, Jean-Etienne and Jean-Emmanuel, who today represent the fourth generation. Faithful to their father's memory and philosophy, they continue to produce chiseled Champagnes of great freshness and energy.
To date, the Bonnaire family is one of the largest owners of vineyards classified as Grand Cru in the village of Cramant, with 22 hectares planted mainly with Chardonnay, as well as Pinot Noir... See more ...
The Love Story 2012 cuvée is made from a blend of 50% Chardonnay and 50% Pinot Noir from the oldest vines of Domaine on the terroirs of Cramant and Bouzy in Grand Cru.
Vinification in wood - 6/7-year-old 228L Burgundy oak barrels - allows for the perfect balance between very fine amplitude and mineral character.
This is followed by aging on the lees in bottle for at least 10 years.
After disgorgement the dosage is minimal, 1.5 g/L, it's a Extra brut.
The wine is expressive, the nose is intense and dominated by red fruits.
The palate is rich, white peach, mirabelle plum, pear in syrup, and lifted by a few notes of roasted almonds and sweet spices.
The beautiful ripeness, typical of this 2008 vintage, is expressed right through to the finish, while preserving plenty of mineral freshness.
A gourmet wine, ideal for foie gras and onion confit, but which can also coat roast pigeon.
Ideal with shellfish, such as Brittany blue lobster, and fish such as turbot or monkfish caviar flavored with coriander.
