{"title":"Henri Bonneau","description":"\u003cp\u003eFew cellars in wine carry a legend like Henri Bonneau's. It's a cramped warren of tiny rooms in a 17th-century family cellar in Châteauneuf-du-Pape, the barrels packed tight. The man who made the wine there knew every lot by heart and released it only when he judged it ready. His Réserve des Célestins is among the most sought-after wines of the southern Rhône.\u003c\/p\u003e\u003cp\u003eThe Bonneaus have made wine in Châteauneuf for some twelve generations. Henri, who died in 2016, worked about six hectares spread over a dozen or so parcels. The most important is on the stony La Crau lieu-dit, and another sits in Grand Pierre, next to Château Rayas. His son Marcel has made the wines since 2016.\u003c\/p\u003e\u003cp\u003eThe approach is as old-school as it gets. Yields are low and picking is late. In most years the bunches go in whole and ferment in concrete vats, then spend three to five years or more in foudres, demi-muids and old barrels. The blend is about 90% Grenache, with Mourvèdre, Syrah, Counoise and Vaccarèse. Cuvées are chosen barrel by barrel: the Châteauneuf-du-Pape, the Cuvée Marie Beurrier (named for Henri's aunt) and, from the best lots in top years only, Célestins. The wines are rustic in the best sense: deep, earthy, herbal and peppery, and they need years in bottle.\u003c\/p\u003e","products":[],"url":"https:\/\/nyc.flatiron-wines.com\/collections\/henri-bonneau.oembed","provider":"Flatiron Wines \u0026 Spirits NYC","version":"1.0","type":"link"}