2016 | Henri Bonneau | Chateauneuf du Pape Reserve des Celestins

Deeply colored and impressive, with slightly darker fruits as well as the standard gamy, meaty, peppery profile that makes the estate so special. Possessing full-bodied richness, surprisingly bright acidity and fine tannin.

Reviews:

• Wine Advocate: This iconic estate is no doubt in a transitional phase following the loss of Henri Bonneau in 2016. The young Marcel Bonneau is now at the helm and is receiving help from both Daniel Combin on the business side and Régis Charmasson in the vineyards and cave. The 2016 will be Marcel’s first vintage on his own, and the barrel samples are certainly promising.

• Jeb Dunnuck: The 2016 Châteauneuf-du-Pape Reserve des Célestins is also deeply colored and impressive, with slightly darker fruits as well as the standard gamy, meaty, peppery profile that makes the estate so special. Possessing full-bodied richness, surprisingly bright acidity and fine tannin, it too is a rock-solid 2016 I look forward to tasting in the years to come.

Producer Information

Henri Bonneau, who died in 2016, was a critically acclaimed Châteauneuf-du-Pape producer. Bonneau was the twelfth-generation winemaker in the family, which has an extensive history in the southern Rhône. He first started working in the vineyards in the 1950s, though due to the popularity, value and scarcity of his wines, early vintages are virtually non-existent. Bonneau's last vintage was 2015, and he passed away in 2016. The estate consists of 6 hectares (15 acres) of estate vineyards in various Châteauneuf-du-Pape sites, including the esteemed La Crau plot. There are three cuvées – a simple Châteauneuf-du-Pape, the Cuvée Marie Beurrier and the top-tier Réserve des Célistins, rounded out with the Les Rouliers Vin de Table. The high quality of the 1990 and 1998 vintages also led Bonneau to make a Cuvée Speciale. Henri Bonneau's vineyards are planted with around 90 percent Grenache. The farming practices specifically produce low yields and the fruit is harvested relatively late for the region. Bonneau's winemaking process generally avoided destemming, except in poor vintages, and fermentation took place in cement vats. The wines were then aged in large, old barrels. Henri Bonneau's wines are known for their lengthy aging potential.

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