2020 | Chateau de Bonnezeaux | Inter-Val

With balanced tropical notes minerality, this is a food-friendly and refreshing Loire white to bring to BYO sushi or pour with crunch salads at home.

Producer Information

The Chateau de Bonnezeaux's history as a wine estate goes as far back as the early 19th century. It has been in Guyonne Saclier de la Bâtie's extended family for generations. (You're probably wondering why you haven't heard of this winery before. Well, for the last three decades they haven't made a single bottle of wine.) In the early 1980s, the winery was shut down and its holdings were rented out. Soon after, the arrangements with local winemakers fell apart and the vines were abandoned. In 2012, the family became interested in resurrecting the historic estate and by 2014 they had found a winemaker. (Enter: Guyonne Saclier de la Bâtie.) At the time, Guyonne was fresh off her first internship at a winery in the Loire and had just started working with Mark Angeli at La Ferme de la Sansonnière where she met and worked with Stéphane Bernaudeau. Mark Angeli is considered a pioneer in the Loire, both for his farming and his commitment to producing dry Chenin in areas historically only known for sweet wine production. He moved to Anjou in 1989 when there were few people making quality wines in the region. Under Mark's guidance and with his incredible generosity, Guyonne had all she needed to the get started. After spending two years replanting the vineyards, 2016 was the first year Guyonne and her family felt comfortable keeping the entire production. Currently they have just under four hectares of Chenin Blanc planted with another three hectares of land unplanted.

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