2020 Chateau Bonalgue Pomerol

Bonalgue is the result of generations of work. Bearing testament to this is the captain of Napoleon’s army who housed the arms of this regiment here, or the little girl who lived here before World War 1 and who wrote the moving words, “I leave to you all my memories of dear Bonalgue, witness to the happiest days of my life. There I here, under the shade of the lebannon cedar trees, a magic that resonates through the people, and the wines.”

Ever since the French Revolution, the “Stones of Bonalgue“ have given – on this beautiful Pomerol terroir – a striking maturity to the grapes that grow here. The techniques may have changed but the spirit stays the same… and since 1926, the Bourotte family has enjoyed the freedom to work on this land unencumbered, paying tribute to the past, and to the rewards of a job well done.

It’s the maturity of the grapes at harvest that is the key to Bonalgue’s great charm. Its personality: an early terroir, fully ripe grapes, the silky, velvety Merlot, and a strikingly aromatic nose. Harvesters, cellar workers, vineyard managers and owners; we are all attempting, year after year, to fully respect these much loved attributes of our wine.

Appellation: Pomerol Owner: The Bourotte family Director: Jean-Baptiste Bourotte Consultant Winemaker: Michel Rolland’s team Orientation of the estate: Eco-friendly integrated agriculture. Estate engaged in a global environmental strategy. Surface area: 9.50 hectares Soils: Gravels over sandy-clayey soils Grape varieties: 95% Merlot, 5% Cabernet Franc Vine density: 6,000 – 8,000 vines per hectare, depending on individual plots Average age of vines: 25 years old Pruning: guyot double and guyot simple Soil management: traditional by machine, plus removal of grass cover without chemicals Green works: manual deleafing, leaf-trimming depending on timing of veraison Harvesting: by hand into small crates: sorting before and after destemming on vibrating tables Vats: thermoregulated stainless steel and cement Vinification: plot by plot ; manual pumping over, punching of the cap and unballasting if necessary, maceration for around one month, pneumatic press, malolactic fermentation in barrel Ageing: 18 months in fine-grained French oak barrels (50% new, 50% one wine). 1-2 rackings depending on tasting Annual production: 35,000 bottles

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