Château Closiot : Bonneau 2018

Tasting characteristics and advice for Bonneau 2018 from Château Closiot

Tasting

Appearance

Bright and luminous, the wine displays a pale golden-yellow hue, reflecting its freshness and precision despite its richness in residual sugars.

Nose

The nose reveals remarkable aromatic complexity, with notes of beeswax, barley sugar, and mandarin. Aromas of apricot and sweet spices round out the bouquet, while nuances of honey and candied citrus gradually emerge with aeration.

Palate

The palate charms with its silky, opulent texture. The attack is rich, driven by impressive concentration, yet the whole remains perfectly balanced thanks to vibrant acidity that cuts through the palate with precision. Flavors of candied citrus, quince paste, and candied ginger unfold harmoniously. The long finish, marked by botrytis, lingers on mineral and spicy notes of great purity.

Food and wine pairings

Bonneau 2018 pairs naturally with seared foie gras served with onion confit. It also beautifully enhances blue-veined cheeses such as Roquefort. For dessert, opt for tarte Tatin, an apricot tart, or spiced poached pears. Lovers of bolder pairings can also match it with quail with grapes or lobster with mango sauce.

Serving and cellaring

Bonneau 2018 can be enjoyed now and will continue to evolve until around 2065. Serve it between 8 and 10°C to fully appreciate its aromatic complexity and freshness.

A concentrated, taut Barsac, a modern expression of an exceptional terroir

The estate

Founded in 2017 in Barsac, near Bordeaux, Château Closiot is an 8-hectare vineyard in the locality known as Piada, with 4.5 ha dedicated to Barsac-Sauternes sweet wines and 1 ha to dry white Graves. The estate belongs to a Burgundy wine figure, Jean-Marie Guffens, and his partner Maine. Underpinned by limestone terroir, the grape varieties (95% Sémillon, complemented by Sauvignon Gris and Muscadelle) and 49-year-old vines, the estate stands out for 4 to 6 manual passes through the vines, favoring sun exposure for a concentrated yet taut botrytis, as well as for its bold styles.

The vineyard

Bonneau 2018 comes from the historic terroir of Clos Bonneau in Barsac, a vineyard surrounded by the prestigious estates of Climens, Doisy-Védrines, and Coutet. The soils are composed of red clay dotted with pebbles typical of the Left Bank, resting on a limestone base characteristic of the Barsac plateau. This geological structure encourages the development of noble rot while providing the sought-after mineral tension. The estate notably includes a 4-hectare parcel of old centenarian Sémillon vines whose deep roots lend depth and complexity to the wine.

The vintage

The 2018 vintage proved demanding for Barsac producers. A particularly dry September, with only 0.5 mm of rainfall, delayed the onset of botrytis. This dryness initially led to a raisining effect, naturally concentrating sugars in the berries. Subsequent rains and mists ultimately enabled the development of noble rot. Jean-Marie Guffens chose to wait patiently for botrytis to fully express itself, harvesting from late October to early November when fungal concentration reached its optimum.

Winemaking and aging

The grapes for Bonneau 2018 were sorted six times in succession before pressing, allowing for rigorous selection according to ripeness and botrytis concentration. Pressing was carried out using a traditional vertical press, ensuring gentle, precise extraction. The musts fermented in new oak barrels. After fermentation, the wine was transferred to concrete vats for 12 months of aging, a technique that helps preserve freshness and mineral tension while limiting oxidation.

Grape variety

Sémillon (95%), Sauvignon Gris, and Muscadelle.