Divinus de Chateau Bonnet

£27.50
  • Divinus de Chateau Bonnet
  • Divinus de Chateau Bonnet

Divinus de Chateau Bonnet

£27.50

AVAILABILITY: 22 in stock

Grape 80% Merlot, 20% Cabernet sauvignon, Bordeaux Blend
Style Dry, Red, Full Bodied, Black Fruit, Spice, Oak Aging, Balanced, Food Friendly
Country France
Region Bordeaux
Volume 75cl
ABV 14%
Dietary Vegetarian, VeganSustainable

 

Divinus de Chateau Bonnet boasts a rich, deep cherry-red colour. The complex nose reveals hints of black fruit, oak, and spices, resulting from barrel aging. On the palate, this wine is well-balanced and concentrated, with a long, lingering finish. Pair it with grilled rib steak or pot-roasted guinea fowl for a truly exquisite experience.

The Divinus de Chateau Bonnet will be particularly expressive between 3 and 5 years and will age well for up to 10 years.

About the Producer

Les Vignobles André Lurton, currently one of the largest wineries in the Bordeaux region, is a family company.

André Lurton, the company’s founder, was a wine maker. For almost 70 years, he dedicated his life to his vines, as only a man born in a wine chateau could do. In March 2012, following a restructuration of the company, Credit Agricole Grands Crus subscribed to a capital increase of "Les Vignobles André Lurton" Company. 

Jacques Lurton now runs the family estates, he was nominated president of the group by his family in June 2019. His vast winemaking experience around the world over 30 years, has given him inspired and creative vision  which he “now”  transmits to the Vignobles Andre Lurton. Les Vignobles André Lurton has 640 hectares of vines, planted in the best soils over 6 prestigious Bordeaux appellations in Bordeaux.

Vineyard and Winery

The grapes are grown in shallow soils with clay and asteriated limestone, there is excellent drainage and the desirable southern exposure. The average age of the vines is 23 years. The pruning is done with Double Guyot trellising. The harvest was mechanically done.

The work in the winery was done in temperature contrrolled tanks with pumping-over and breaking up of the cap. Post-ferment malolactic conversion was carried out prior to aging in new French Oak barrels for 18 months.

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