Old Chenin vines on the top of the large Bonnezeaux
slope where grapes and mills benefit from the wind
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Dear wine lovers,
Nestled in the famous "douceur Angevine" that characterises so well the climate and the ambiance of this part of Loire Valley is the famous nectar of Bonnezeaux*.
**Bonnezeaux is actually is little hamlet situated on the top of a large slope where lots of mills were built since wind blows strong up there**.
At the bottom of Bonnezeaux is Thouarcé village with the Layon river that participates to create the famous fog enabling noble rot (Botrytis Cinerea) to develop inside the Chenin vines in the morning. During the day, the wind dries this humidity and insures a good sanitary state of the grapes until the vines are ready to be harvested in November.
Harvest in Bonnezeau is actually a long process since up to 4 visits in the vines are necessary to pick, each time, the grapes that are 100% "botrytised".
Eventually and after having being aged in barrels, Bonnezeaux wines are ready to be drunk. Then, sweet flavors of honey, jam fruits of raisins, quince and even spices literally explode inside your mouth. With usually more than 100 grams of residual sugar per liter, Bonnezeaux is definitely a dessert wine that will pair perfectly with this Cinnamon apricot tart***.
Château de Fesles, Domaine des Petits Quarts, pictured here in Seattle by my cousin Fred who carefully keeps for us a great 1997 given by John Beal (a great wine importer - Riservati - in Washington) to celabrate, one day, my daughter's Jackie vintage, Domaine les grandes vignes and Domaine de Mihoudy where I was two weeks ago tasting this outstanding Quintessence 2003 with the owner, Jean-Paul Cochard (video file - might take a while to downlaod), and my friend Dan Farley from J and R Selections, are all very serious references.
Actually and since Bonnezeaux is very small and with a great terroir, most of the wines are good here and should be experienced one day, if you have a chance.
Cheers,
Jean-Marc Espinasse
Any comments, edits are very welcome at [email protected]
PODCASTS :
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See Bonnezeaux on a French wine map
**Bonnezeaux est fait un petit hameau située en haut d'un grand coteaux où beaucoup de moulins ont été édifiés dans la mesure où le vent soufle fort la haut**.
For Mother's day, why not offering a "sweety" Bonnezeaux wine with this dessert wine glass to enjoy honey flavors with your "honey"
***Cinnamon apricot tart recipe :
Ingredients for 8 people :
2½ cups of walnuts
1½ cups of dates
2 cups of dried sliced apricots
2 teaspoon of honey
1 cup of orange juice
1 teaspoon of cinnamon
Preparation :
-Remove pits from dates if they have them and place them in a food processor with walnuts. Process until well mixed and ground, but not smooth. About 40 seconds. It should be a coarse texture when done.
- Press evenly into a 9 inch tart pan with about ½ inch crust around rim. Set in refrigerator while making the filling.
- Slice apricots about ¼ inch thick, and cook in a 10 inch skillet with honey, orange juice and cinnamon on medium low heat, until apricots become tender, and liquid is syrupy, about 10 minutes. Remove apricots and syrup from hot pan and let cool in bowl for about 1 hour so it gets fairly cool. Spread evenly over crust. It can be served right away or chilled.
