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Château Bonnet 2006

Winemaker's Notes:

Percentage Grape: négrette 65 % cabernet franc 25 % syrah 10%<br/><br/>Soil: deux types de sols : -graves siliceuses mélées de galets roulés riche en quartz et en silice. -boulbènes : anciens alluvions du tarn (argilo limoneux)<br/><br/>Vinification Method: fermentation de 8 jours en cuve inox avec remontage hebdomadaire, sans levurage. élevage en cuve de 11 mois avec une légère fitration avant mise en bouteille.<br/><br/>Malolactic: faite<br/><br/>Alcohol Percentage: 12.7 %<br/><br/>Sugar Rate: 0-5 g/l<br/><br/>Cork Material: liège

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2.26 5 0.5
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André Lurton:
A respect for the typicity of our terroir whilst at the same time always searching for a modernity of style. A respect for the past and the accumulated experience of the region but equally the same respect for our current consumers and their expectations in terms of wine style and quality. We firmly believe in developing technological innovations that allow us to move towards the twin goals of quality and price accessibility.

Member Reviews for Château Bonnet

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Snooth User: jasonkauf
32776948
2.00 5
07/29/2008

Whole lotta bleh. Nothing was really jumping out on this one. Tasted like a wall of apple juice.


Snooth User: whinecheezlover
8654983
4.00 5
06/18/2011

Actually, quite a nice bottle, age is key with this one. Five years or more is highly recommended, as this fine Bordeaux defines well the saying "that wine is better with age". 2 and 3 year old bottles can be bought for $15 - $20, then store it in your wine cellar for a couple years. 5 year old bottles will then easily sit in the company of $60 - $80 bottles and hold it's own - that's quite a value!


External Reviews for Château Bonnet

External Review
Source: Shop Wine Direct
01/17/2009

Wine Tasting NotesCabernet Sauvignon 45%, Merlot 30%, and Cabernet Franc 25%. Pale, pink salmon in color. Notes of white flowers, citrus and ripe fruit on the nose. The palate is well balanced, rich and tasty, with a little bit of licorice on the finish.



Percentage Grape: négrette 65 % cabernet franc 25 % syrah 10%<br/><br/>Soil: deux types de sols : -graves siliceuses mélées de galets roulés riche en quartz et en silice. -boulbènes : anciens alluvions du tarn (argilo limoneux)<br/><br/>Vinification Method: fermentation de 8 jours en cuve inox avec remontage hebdomadaire, sans levurage. élevage en cuve de 11 mois avec une légère fitration avant mise en bouteille.<br/><br/>Malolactic: faite<br/><br/>Alcohol Percentage: 12.7 %<br/><br/>Sugar Rate: 0-5 g/l<br/><br/>Cork Material: liège

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