Henri Bonneau : "Les Rouliers"

Characteristics and tasting tips for Henri Bonneau: Les Rouliers

Tasting

This wine embodies the hallmark complexity and depth of Henri Bonneau’s craftsmanship, offering astonishing freshness and remarkable intensity. Dominated by Grenache, Les Rouliers reveals layers of dark fruits, floral spice, and earthy undertones, framed by fine tannins and a silky texture. A lingering finish showcases its impressive balance and refinement.

Service

For optimal tasting, it is recommended to serve this wine at 15°C - 17°C.

Cellaring

This cuvée can be enjoyed now but will develop further complexity with cellaring until around 2035.

Food and wine pairings

This wine pairs beautifully with hearty and flavorful dishes such as a wild mushroom and truffle risotto, herb-crusted lamb, duck confit, aged Comté, or a rustic ratatouille.

A refined and expressive Rhône Valley red wine

The estate

Henri Bonneau is a true legend of Châteauneuf-du-Pape, having produced wines from his 6.5-hectare estate with extraordinary depth and character since his first vintage in 1956. As the 12th generation of his family to cultivate vineyards in the region, Bonneau maintained a commitment to traditional winemaking, harvesting late, keeping yields low, and aging his wines extensively in wooden foudres and smaller oak barrels.

The wine

Les Rouliers is made primarily from Grenache, sourced from vineyards worked by Bonneau’s son in the Gard, west of Châteauneuf-du-Pape, and sometimes includes declassified Châteauneuf grapes from the domaine’s own holdings. While not labeled as a Châteauneuf-du-Pape, this wine possesses all the depth, structure, and aromatic finesse of the appellation’s finest examples.

Vinification and aging

Following traditional methods, the wine undergoes long aging in wooden foudres and smaller oak barrels, typically for 3-4 years before being bottled unfiltered. This meticulous process enhances the wine’s complexity, allowing it to express the full potential of its terroir.

Grape variety

Predominantly Grenache (90%), with small amounts of Mourvèdre, Counoise, and Vaccarèse, contributing to its depth and layered complexity.