Chateau de Bonnezeaux has existed since the early 19th century. In the 1980s, however, the family winery was abandoned and the vineyards became overgrown. In 2012, the family decided to revive the winery. Guyonne Saclier de la Bâtie had previously worked with Mark Angeli and Stéphane Bernaudeau, among others, and immediately had a concept for the wines in mind. She wanted to produce dry Chenin Blanc in the appellation of Bonnezeaux, which is known for sweet wine. The first wines were released in 2016. In the meantime, Guyonne has left the winery, which has been run by Léa Meslet and Pierre Boisseaux since 2019. The two pursue an uncompromising quest for quality. Organic viticulture, strong yield reduction (30 hl/ha), extremely slow, gentle pressing with an old basket press from Champagne, and longer aging in used wood contribute to extremely exciting wines.

Meanwhile, some of the most sought-after dry Chenin Blancs are being produced at Chateau de Bonnezeaux. We are very happy to be able to offer a small quantity of the wines to you.