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, among others, with Mark Angeli and Stéphane Bernaudeau and immediately had a concept for the wines in mind. She wanted to produce dry Chenin Blanc in the appellation Bonnezeaux, which is actually known for sweet wine. The first wines came onto the market in 2016. Meanwhile, Guyonne has left the winery, which has been managed since 2019 by Léa Meslet and Pierre Boisseaux. 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 create extremely exciting wines here.

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