Unbottled – Bonnet-Ponson Seconde Nature Millesime 2016

As we could not include this bottle of champagne in our natural wine tasting in March, I opened it as an aperitif at Easter. Suffice to say, the bottle did not disappoint.

With the Seconde Nature cuvées, Cyril Bonnet aimed to demonstrate that excellent champagne can be produced with minimal intervention. For the 2016 vintage, he used a blend of 45 % pinot noir, 40 % chardonnay and 15 % pinot meunier. The grapes undergo spontaneous fermentation and then rest on the yeast for nine months before the second fermentation. Furthermore, the wines are neither filtered nor fined, and no sulphur is added. Finally, they stay for 48 months on the lees in the bottle under natural cork.

Complex, well-aged and balanced

In my opinion, the Seconde Nature Millésime 2016 is a prime example of a well-aged bottle of champagne. It opens with typical brioche notes, which are soon joined by hints of gooseberry, mineral notes, and lemon peel. I also detected lime, chalk, as well as liquorice on the palate. A touch of oxidised fruits emerges in the long aftertaste. In conclusion, this champagne is at its best right now, showcasing the great potential of a fine bottle!