From 61-year-old vines (planted after the frosts of 1956), Laurent Bonneau makes a classic off-dry Vouvray Demi-Sec le Bouchet, fermented in old 600-liter oak puncheons. It’s matured on its lees for 6 months with weekly battonage.
Its importer says:
Intensively perfumed and palate-coating its showing orange zest and apricot in the pallet. Juicy and floral, it finishes fresh and mineral.
