Château La Bonnelle

Identity

Château La Bonnelle is a winegrowing estate located in Saint-Émilion.

History and philosophy

The history of Château La Bonnelle dates back to the mid-19th century. The estate is a family property, notably having belonged to the grandmother of the current owners. Vineyard management incorporates rotational organic parcel fertilisation and grass cover between the vines. Treatments in the vineyard follow sustainable viticultural practices.

The appellations

The estate produces wines under the Saint-Émilion Grand Cru and Saint-Émilion appellations.

Practical information

For detailed information regarding visits and tastings, please consult the estate's official website.

Find out more

Official estate website

The vineyard (terroir)

The vineyard of Château La Bonnelle covers 13 hectares. The soils are clay-siliceous, with sand containing iron pan (crasse de fer) over deep gravel. Planting density is 6,000 vines per hectare. Ten hectares of the vineyard boast vines over 40 years old. The grape varieties are predominantly Merlot (80%) and Cabernet Franc (20%). Cultural practices include double Guyot pruning, spring debudding, manual trellising and leaf removal. Green harvesting is carried out when necessary.

Flagship cuvées

Château La Bonnelle

This cuvée is crafted under the Saint-Émilion Grand Cru appellation. The winemaking process begins with a double sorting of the grapes and destemming, followed by cold maceration to encourage the extraction of fruit aromas. Fermentation takes place in small, temperature-controlled stainless steel vats. Following fermentation and warm maceration, the wines are racked with their fine lees directly into barrels. Ageing lasts 18 months in French oak barrels, with some of the wood sourced from the estate's forestry property in Dordogne. The barrels are renewed by one-third each year. Bottling and cellaring take place at the château.

Château La Croix De Bonnelle

This cuvée is produced under the Saint-Émilion appellation, with an annual output of around 15,000 bottles. Harvesting is carried out both by hand and mechanically. Vinification follows a double grape sorting and destemming, accompanied by cold maceration for fruit aroma extraction. Fermentation is conducted in small, temperature-controlled stainless steel vats. Ageing lasts for 6 months in French oak barrels. Part of the wood used for the barrels originates from the estate's forestry holding in Dordogne, with one-third renewed annually. Bottling and storage take place at the château. This wine is available in 750 ml and 1,500 ml formats.

Vinification and ageing

The grapes undergo double sorting and destemming before cold maceration. Fermentation takes place in small, temperature-controlled stainless steel vats. For Château La Bonnelle, ageing lasts 18 months in French oak barrels. For Château La Croix De Bonnelle, ageing spans 6 months, also in French oak barrels. The barrels are renewed by one-third each year, with part of their oak sourced from the estate's forestry property in Dordogne. The wines are bottled and stored at the estate.