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Marguet Bonnerave Grand Cru Champagne
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- Cellar 3 - 4 years (2006-2007)
- ABV 12%
- Closure: Cork
This Grand Cru Champagne has just arrived in Australia. The Marguet Bonnerave family have owned vineyards since 1870 and in 1905 the first bottle of their Champagne was sold. One might ask why this Grand Marque has never made it to Australia before – the answer to that question lies with the tiny scale of the operation. 32 acres are planted with 70% Pinot Noir and 30% Chardonnay. The vineyards are classified as 100% Grand Cru.
The classification of Champagne sites was created in 1873. Today, out of some 300 villages within the Appellation d’Origne Controlee, only 17 villages are classified as 100%. 41 villages are rated between 90% and 100%, being classified as Premier Cru.
The criteria for classification depends upon a number of factors which include the quality of the top and sub soil, micro climate, the aspect of the vines and the reliability to produce top quality grapes at each harvest.
The Marguet Bonnerave vineyards are all planted on the Cotes des Grand Noirs (the slopes of the black grapes) on the Mountain of Reims. The grapes are grown in the Villages of Ambonnay, Bouzy and Mailly-Champagne. The vineyards face Southeast, which ensures that the grapes have maximum exposure to the sun. The soils are composed of a thin layer of topsoil made up of a mixture of clay, silt and chalk over a deep bed of chalk. The average age of the vineyards are 26 years, with vines planted at a density of 8300 vines per hectare (or 3360 per acre).
Tasting Note: This is a very impressive full bodied style of Champagne, very much in the style of Bollinger. The mousse is creamy white with very good staying power. Very fine, persistent bead. Deep straw colour with pale gold hue. Excellent yeast autolysis nose with distinct notes of yeast lees, toast and biscuit. The palate is full bodied with strong flavours of toast followed by a hint of grapefruit. Creamy texture, excellent length followed by a very long persistent aftertaste of grapefruit, toast and lees.
Cellar 3-4 years (2006-2007)