The 2016 Is 100% Merlot and has a gregarious nose of plum, blackberry jam, tobacco and exotic spice. It is medium-bodied with ripe tannins, perfectly judged acidity and a long, juicy finish.
Reviews:
- Wine Advocate: Medium to deep garnet-purple colored, the 2016 Bonalgue opens with cedar, pencil lead, bay leaves and underbrush with a core of kirsch, warm plums and mulberries plus Sichuan pepper. Medium-bodied, it’s savory in mouth with grainy tannins and great freshness, finishing with a menthol lift.
- James Suckling: Really beautiful nose with crushed berries and flowers. Medium to full body, firm and silky tannins and a long, flavorful finish. Shows tension and precision.
Producer Information
Chateau Bonalgue started out life under the name of Clos Bonalgue. That name changed in 1969 to Chateau Bonalgue. The estate has a long history in the Pomerol appellation. The original chateau was constructed in 1815 when it was owned by the Rabion family. The vineyard takes its name from the sector the vines are planted in, Graves de Bonalgue. Chateau Bonalgue was purchased by the Bourotte family in 1926. The Bourotte family remains the owners of Chateau Bonalgue today. They also own Clos du Clocher in Pomerol, as well as other Right Bank vineyards. In addition, they also own a successful negociant company.Previously, the vineyard had a portion of its vines devoted to Cabernet Sauvignon. But those vines have been removed from the vineyard and were replaced with additional Merlot plantings in subsequent years. This took place at some point during the 1980s. The vineyard, which is divided into 3 large parcels is planted to a vine density that ranges from 6,000 to 8,000 vines per hectare. The higher levels of vine density are found in the newer plantings. The vines are on average, 25 years of age. To produce the wine of Chateau Bonalgue, vinification takes place in 13, temperature-controlled, stainless steel vats. Malolactic fermentation takes place in a combination of vats and French oak barrels The estate has plans to update their cellars and increase the number of vats to allow for more parcel by parcel vinification.
