Chateau Bonnet Entre Deux Mers Bordeaux, Complete Guide

Learn everything about Chateau Bonnet Entre Deux Mers, with wine tasting notes, wine and food pairing tips, best vintages, a history of the property, information on the vineyards and winemaking. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles

Chateau Bonnet History, Overview

The formation of Chateau Bonnet dates back to the mid 1500’s, when the vines were first cultivated by the de Reynier family. The vast estate remained in the hands of the de Reynier family until 1744, when they sold it to the Chillaud Desfieux family.

It was under the direction of Jacques Justin de Chillaud Desfieux that the massive chateau that still exists today was constructed.

In 1897, Chateau Bonnet was once again sold, this time to Leonce Recapet. Through inheritances, the property remains in his direct descendants today, the Lurton family.

Under the direction of Leonce Recapet, the vineyards of Chateau Bonnet were replanted and expanded. The chateau was enlarged and updated as well. In 1953, Andre Lurton, the grandson of Leonce Recapet inherited Chateau Bonnet.

At the time, Chateau Bonney had about 30 hectares under vine. Andre Lurton is responsible for increasing the size and planting the vineyard that exists today.

The Lurton family, are one of the largest family owners in Bordeaux, with vast holdings in Margaux, Pessac Leognan and Sauternes, remain the owners of Chateau Bonnet today. Chateau Bonnet became the first well-known Bordeaux chateau to seal their wine bottles using screw caps instead of corks.

Chateau Bonnet Vineyards, Terroir, Grapes, Winemaking

The massive 274 hectare vineyard is planted for red wine grapes and white wine grapes. Located in Grezillac, which is not that far south of St. Emilion, the property is is 300 hectares one of the largest vineyards in all of Bordeaux. The vineyard has a terroir of clay and limestone soils.

For the red wine grapes, the vineyard of Chateau Bonnet is planted to 54% Merlot and 46% Cabernet Sauvignon. Although a minor portion of Cabernet Franc is also planted in the vineyards. The average age of the vines remains about 17 years of age. The vineyards are planed to a vine density that ranges from 3,000 vines per hectare to 5,000 vines per hectare. The red wine grapes are machine harvested.

For the white wine grapes, 113 hectares are planted to 65% Sauvignon Blanc, 30% Semillon and 5% Muscadelle. The average age of the vines remains about 19 years of age. The vineyards are planed to a vine density that ranges from 3,000 vines per hectare to 5,000 vines per hectare. The white wine grapes are harvested using a combination of machine and hand picking.

To produce the white wine of Chateau Bonnet, there is some limited skin contact. There is no malolactic fermentation. The wine is vinified and in stainless steel vats and aged on its lees in the same tanks for 4 months before bottling. The white wines of Chateau Bonnet are sold as Entre Deux Mers.

To produce the white wine of Chateau Bonnet, vinification takes place in stainless steel tanks. Malolactic fermentation takes place in vat. The wine is aged in a combination of French oak barrels and stainless steel tanks. The red wine of Chateau Bonnet is aged using 25% new, French oak barrels for 12 months before bottling. The red wines of Chateau Bonnet are sold as Bordeaux Superieur.

The best vintages of Chateau Bonnet are: 2023, 2022, 2021, 2020, 2019, 2018, 2017, 2016, 2015, 2014, 2012, 2010 and 2009. Though it is important to keep in mind that in soe vintages, the red wines are going to be better in some years and in other vintages, the white wines are going to be the better wines.

When to Drink Chateau Bonnet, Anticipated Maturity, Decanting Time

Chateau Bonnet is better with at least 1-2 years of aging in good vintages. Young vintages can be decanted for under 1 hour helping the wine soften to help develop the aromatic character.

Older vintages might need very little decanting, just enough to remove the sediment. Chateau Bonnet offers its best drinking and should reach peak maturity between 1-5 years after the vintage.

Serving Chateau Bonnet with Wine, Food, Pairing Tips

Chateau Bonnet is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.

Chateau Bonnet is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Chateau Bonnet is also good when matched with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.

The white wine of Chateau Bonnet is perfect when paired with all types of fish, chicken, shellfish, sushi and sashimi.

Divinus de Chateau Bonnet Rouge was first produced with the 2000 vintage. The wine is made from a blend 4 hectare parcel of vines on their best clay soils. The wine is produced from a blend of 80% Merlot and 20% Cabernet Sauvignon. The wine is then aged in 100% new, French oak barrels for 18 months.

While the most popular and important wine of Chateau Bonnet remain their white wines, the estate also produces other wines including: Tour de Bonnet in red and white wine and a rose’.

On average, the entire production of Chateau Bonnet is close to 185,000 cases of wine per year.

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