Description
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Chartreuse De Bonpas
Chartreuse De Bonpas
Selected by Our Wine Makers
Suitable for Vegans
Grapes - Grenache, Syrah, Mourvèdre
Style - Bold & spicy
Taste - Generous with ripe fruit notes
With - Grilled & roasted meats or heart-warming casseroles
Bold and powerful Syrah is blended with the black cherry sweetness of Grenache and a hint of spicy Carignan to give a wonderfully fruity, smooth and well-balanced red. The Rhône Valley is famed the world over for its full-bodied and complex red wines. This wine takes its name from a fortified monastery built in the 12th century near Avignon to protect an important crossing on the Durance River which once linked the town with Rome.
Since 1318, the fortified stronghold of Chartreuse de Bonpas, from the French bon passage has watched over the safe crossing point along the route that once linked Rome with Avignon.
Table of Nutritional Information
| per 100ml: | Per 125ml glass: | |
|---|---|---|
| Energy | 338kJ/ 81kcal |
422kJ/ 101kcal |
Suitable for Vegans
Allergy Advice
Contains Sulphites.
Bottled by:
Bonpas.
At
Quincié,
France.
Serving suggestion: Grilled & roasted meats or heart-warming casseroles
Country of origin: France
Bottle
Alcohol by volume: 14%
Taste category: D - Bold & spicy
Serving suggestion: Generous with ripe fruit notes
Alcoholic content: 10.5 units
Agent: Watermill Wines
Grape variety: RedGrapeBlend
Producer: Boisset La Familly des Grands Vins
Winemaker: Jean- Luc Durand
Wine colour: Red
Type of closure: Natural Cork
Storage instructions: This wine is ideal for drinking now but can be kept for up to 5 years
History: This wine takes its name from a fortified monastery built in the 12th century near Avignon to protect an important crossing on the Durance River which one linked to town with Rome.
Regional information: Located near the town of Avignon, at the heart of the Rhône Valley, Bonpas is a former fortified convent given to the Carthusian monks by Pope Jean XXII en 1318. Our wines are the legacy of seven centuries of tradition, patience and hard work. Sophisticated and elegant, they embody the terroir and varietals of this famous region through their power and fruity taste.
Vinification: A pneumatic press is used to extract the juice, followed by maceration for approximately 30 days.
Fermentation takes place at 25°C and alternates daily between pumping over, settling of the must and carefully handled aeration techniques. This is to develop anthocyanins and tannins to yield a rich, balanced, deeply coloured wine with powerful yet delicate tannins.
The cuvée is aged on fine lees in both stainless steel and concrete tanks.
Consume within 1 year of purchase.
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