Domaine Bonnigal-Bodet, Touraine Amboise Sec, Les Beauvoirs, Amboise, Limeray, Touraine, Loire, France, 2023

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

The vineyards span a wide range of terroirs and host a variety of local grape varieties, including Chenin Blanc, Côt, Sauvignon Blanc, and Pineau d'Aunis. Jean-Baptiste and Stéphane apply organic and biodynamic practices, drawing on their experience in New Zealand and Bordeaux to craft wines that combine precision with purity. They are dedicated to sustainable viticulture and producing high-quality wines that truly reflect the terroir of the Loire Valley. The grapes for ‘Les Beauvoirs’ come from carefully selected vineyards within the Amboise Blanc appellation. The vines average 25 years old and are planted at a density of 6,600 vines per hectare. Viticultural practices adhere to organic and biodynamic principles, minimising chemical inputs and promoting biodiversity.

Winemaking

Malolactic fermentation is carefully controlled to enhance the wine’s complexity and texture, occurring in stainless steel tanks with native yeasts to preserve the purity of the fresh fruit flavours. Alcoholic fermentation with indigenous yeasts in demi-muids (barrels) of 620L, followed by 10 months ageing on fine lees.

Tasting Note

Seductive and airy, with aromas of pear, peach, flowers and hints of orange oil. Smooth and mellow on the palate, with a juicy and refined fruit core. The finish, structured and slightly austere, reflects its cool, late-ripening, east-facing terroir, composed of clay, flint and limestone. Chiselled, carried by the terroir, with a deep and elegant finish.

Food matching

Abalone and Scallop Tartar with Cébettes and Lemongrass. Carpaccio of lean meat with olive oil, orange peel and Espelette chilli.