The wines from the Bonnet Huteau estate are carrying the torch for the renaissance happening in Muscadet at the moment. Organic production, separate wines for each of the different terroirs in the estate and careful ageing on lees make for a fascinating insight into the fresh, mineral wines of this lauded region.
Run by Remi Bonnet and his brother Jean-Jacques, the estate is based around the ruins of a château dating to the middle ages and has 48 hectares under vines, with some 42 Ha planted with Muscadet (Melon de Bourgogne).
This already substantial estate has further increased with the purchase of 10 ha of the neighboring Chateau des Gautronnieres which the brothers have converted to organic farming. The “Les Laures” is next to Guy Bossard’s “Expressions de Granit” parcel and is entirely granite soil. Biodynamically farmed, the vineyards are grassed through and all grapes are hand-harvested. Yields are held to 50/55 hL/ha and attention is paid to keeping the bunches as aerated as possible to ensure thicker, healthier skinsand ever greater ripeness, traits encouraged with ‘sierra’ and manual thinning and regular increases in leaf height throughout the growing season. All cuvées are matured with their lees in suspension, gaining further complexity and giving wines with finesse, fruit and volume.
Muscadet "Les Gautronnières"
Expression of a terroir made of green rocks and amphilolitic siliceous-clay soil. Low yields of 40hL/ha. Slow pressing without prior crushing, only indigenous yeasts used for fermentation to express the terroir, matured on lees for 6 months.
The Goulaine is harvested in the basin of the river Goulaine. This wine is the result of a rigourous work and of a maturing on lees for at least 18 months. Very low yields of 30hL/ha. Traditional thermo-regulated vinification, only indigenous yeasts used for fermentation, matured on lees for 18-20 months.
Muscadet "Les Laures" Granit de Vallet
This Granit of Vallet gives to this cuvee its distinctive character, produced on a shallow and stony soil. This wine reveals citrus and ripe fruits aroma. Low yields of 35hL/ha. Traditional thermo-regulated vinification, only indigenous yeasts used for fermentation, matured on lees for 6 months.
Muscadet "Les Levraudière"
Specially selected from a gneiss terroir, this Muscadet is a fruity and expressive wine, combining great suppleness with lots of coolness. Yields of 55hL/ha. Slow pressing without prior crushing, thermo-regulated vinification, matured on lees for 6 months.
Muscadet "Les Dabinières"
This cuvee is the natural expression of a terroir made of schist and gneiss. Sandy soils with a slight infusion of clay. Low yields of 40hL/ha. Traditional thermo-regulated vinification, only indigenous yeasts used for fermentation, matured on lees for 6 months.