Champagne Bonnet-Ponson

Grégoire Bonnet founded the estate in 1862. That’s 150 years of continuous production within the same family, now helmed by Thierry Bonnet and his son Cyril. They farm over 10 hectares including the Premier Cru and Grand Cru villages of Chamery, Vrigny, Coulommes la Montagne, Verzenay, and Verzy. All farmed organic since 2013 and certified in 2016, which puts them in rare company for Champagne. All initial fermentations are native yeasts, no filtration, and minimal sulfur. These represent honest expressions and are part of the new guard (at least philosophically) of organic viticulture and crystalline assertions within a sea of mass production. They even make some true zero-zero cuvées, including their not to be missed Coteaux Champenois. These still wines are direct translations of the terroirs and remind us of the purity of Pinot and Chardonnay when they have not been “messed” with. - Zev Rovine Selections

About the Winemaker

Champagne Bonnet-Ponson

Since its inception in 1862 by Grégoire Bonnet, the estate has upheld a remarkable legacy spanning 150 years of uninterrupted family tradition. Today, Thierry Bonnet and his son Cyril proudly steer the helm, cultivating over 10 hectares of land across premier and grand cru villages such as Chamery, Vrigny, Coulommes la Montagne, Verzenay, and Verzy. This expansive terrain comprises 50 parcels adorned with 35-80-year-old vines, all embracing organic practices since 2013 and officially certified in 2016, a distinction rare in the realm of Champagne. Their commitment extends to employing native yeasts for initial fermentations, eschewing filtration, and minimizing sulfur usage.

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The Region

Champagne, France

Natural wine production in Champagne, France, is a burgeoning movement within the region's esteemed winemaking tradition. Situated in northeastern France, Champagne is renowned for its chalky soils and cool climate, which provide an ideal terroir for cultivating the classic grape varieties of Chardonnay, Pinot Noir, and Pinot Meunier. Natural winemakers in Champagne embrace organic and biodynamic farming practices, nurturing their vineyards with care and respect for the land. In the cellar, they employ minimalist techniques, allowing the grapes to ferment spontaneously with native yeasts and minimal sulfur usage, resulting in wines that authentically express the terroir of Champagne. The resulting natural Champagnes are vibrant, elegant, and reflective of the region's unique landscapes and winemaking traditions. With their lively acidity, delicate bubbles, and complex flavors, natural Champagnes offer a taste of France's winemaking heritage and a glimpse into the future of sustainable