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Bonnet-Ponson - 'Second Nature' - Pinot Noir, Chardonnay, Pinot Meunier - Chamery - 1er Cru, Champagne, FR - NV

Bonnet-Ponson - 'Second Nature' - Pinot Noir, Chardonnay, Pinot Meunier - Chamery - 1er Cru, Champagne, FR - NV

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“SECONDE NATURE” Entirely elaborated without sulfites nor any additives, this organic champagne respect the soils and offers a nice expression of the terroir. The grappes quality balance the tastes and didn’t need no dosage at the disgorging. The wine open up on floral register, with herbal and spicy notes (anis). After a little aeration it develops aromas of white fruits and little berries. The attack is sharp and shows a great energy; it evolves on a very neat mid-palate sensation, with a vertical structure and refreshing citrusy notes. The ending sensation has a special mineral quality, mouth- watering and clean.

Blending: Harvest 2016, selection of the first juices only (Coeur de cuvee) 45% Pinot Noir, 40% Chardonnay, 15%, Meunier

Terroir: Chamery Premier Cru, lieux-dit of « les Vigneules”, “les Spectres” and «les Caquerets », south-east exposition of the slopes.

Topsoil of calcareous clay studded with limestone pebbles. Subsoil of sand rich in fossils shell. Vinification: Entirely elaborated without sulfites nor any additives.

Neither filtered nor finned. First fermentation with Indigenous yeasts, in 228 L and 400L oak barrels (4 years old wood). Malo-lactic fermentation realized.

9 months on lees before bottling Dosage: zero dosage at the disgorgement


Grégoire Bonnet founded the estate in 1862. That’s 150 years of continuous production within the same family, now helmed by Thierry Bonnet and his son Cyril. They farm over 10 hectares including the Premier Cru and Grand Cru villages of Chamery, Vrigny, Coulommes la Montagne, Verzenay, and Verzy. This is spread over 50 parcels of 35-80 year old vines, all farmed organic since 2013 and certified in 2016, which puts them in rare company for Champagne. All initial fermentations are native yeasts, no filtration, and minimal sulfur. Their production is approximately 60,000 bottles per year. These represent honest expressions and are part of the new guard (at least philosophically) of organic viticulture and crystalline assertions within a sea of mass production. They even make some true zero-zero cuvées, including their not to be missed Coteaux Champenois. These still wines are direct translations of the terroirs and remind us of the purity of Pinot and Chardonnay when they have not been “messed” with.

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