Chateau de Bonnezeaux, La Minée Basse 2023 750ml

Product Info

The 2023 Château de Bonnezeaux "La Minée Basse" is an intensely pure, precise, and structurally complex dry Chenin Blanc. Sourced from a unique, low-yielding parcel surrounded by dense woodland at the bottom of a gravel slope, winemaker Pierre Boisseau (under the biodynamic vision of Guyonne Saclier de la Bâtie) delivers immense energy. The 2023 vintage required painstaking selection and successive passes through the vineyard due to heavy summer rains, yielding an exceptionally transparent, focused expression of this gravelly Anjou terroir.

• Appearance: Luminous pale straw-gold with shimmering, clear clarity.
• Aroma: An electric, highly detailed nose opening with zesty lemon peel, fresh grapefruit, and white blossom, woven together with ripe nectarine, wet stone, and a faint, hallmark natural-yeast complexity. 
• Palate: Deeply textured yet remarkably linear. It floods the palate with juicy yellow pear, crisp green apple, and white peach, instantly pulled into focus by a stark mineral snap and chalky riverbed acidity. It maintains a meaty, full-bodied presence without losing its driving, refreshing energy. 
• Finish: Long, persistent, and impeccably clean, balancing stone fruit with a lingering, briny, yeast-driven mineral finish. 

• Terroir: A newer vineyard plot first introduced in 2020, situated on a well-drained gravelly, schist-inflected slope.
• Low Intervention: True to the estate's philosophy, “fermentations are spontaneous, and the wines are bottled without fining, filtration” or any additions except a minimal touch of sulfur at bottling.
• Aging: Hand-harvested grapes are gently pressed in an old mechanical press and fermented with native yeasts, aging in neutral oak barrels to cradle the wine's rich texture without masking the fruit. 

• Service: Serve around 10–12°C (50–54°F). Do not serve too cold, as this textured Chenin Blanc relies on a bit of warmth and oxygen to express its intricate mineral layers.
• Pairing: Sensational alongside roasted chicken or turkey with wild mushrooms. Its driving acidity also cuts beautifully through rich fish in butter sauces, sweetbreads, or lightly spiced pork dishes