Domaine Bonnigal Bodet, Les Seminees, Loire, France, 2020

Producer Profile

Domaine Bonnigal-Bodet is located in Limeray (Amboise), in the heart of the Loire Valley. Having been handed down from father to son since 1927, the estate is now run by the fourth generation of the family and long-time best friends Jean Baptiste Bonnigal and Stéphane Bodet, who took over together in 2015.

The vineyards themselves are stretched across a large range of terroirs, with a multitude of local grape varities, including Chenin Blanc, Côt, Sauvignon Blanc and Pineau d’Aunis.

Viticulture

This expressive red is crafted entirely from 100% Côt (Malbec), harvested exclusively by hand to preserve the integrity of every grape. The twenty‑five‑year‑old vines, cultivated through traditional tillage and careful stripping, thrive in clay‑and‑flint soils set upon Aquitain limestone, all within a continental climate gently moderated by oceanic influence. Planted at a density of 6,600 vines per hectare and shaped using the Gobelet pruning method, they deliver a measured yield of 35 hl/ha, resulting in a wine that captures both concentration and a true sense of place.

Winemaking

The grapes are first received with meticulous care, passing across the sorting table to ensure only the finest fruit continues on the journey. A gentle ten‑day maceration in stainless‑steel vats follows, where natural alcoholic fermentation unfolds thanks to indigenous yeasts, preserving the purity of the terroir. After pressing, the free‑run and press juices are harmoniously combined before undergoing malolactic fermentation. The wine is then nurtured for twenty months, including twelve months of ageing in 500‑litre demi‑muids on fine lees, lending depth and texture, followed by a further eight months of refinement in stainless‑steel vats to achieve perfect balance and elegance.

Tasting Note

An elegant and complex nose reveals notes of garrigue, spices, orange peel and a touch of roasted aromas, accompanied by stewed dark fruits. The palate is smooth and refined, lifted by subtle menthol accents. Powdery tannins guide the finish towards tension and minerality.

Food matching

Rib beef, Iberian pluma, lamb with roasted figs, duckling with honey and rosemary.