Jean-Louis Bonnaire is one of a small number of exceptional proprietors in Champagne, producing the highest quality estate-grown and bottled champagnes. His vineyards are located in and around the village of Cramant. The wines of Cramant gained renown in France just after the Second World war, when they were featured at the then new Taillevent Restaurant in Paris. In the early 1950s, Robert Haas imported the wines of M. Bonnaire’s uncle, Pierre Pertois, exclusively for Henri Soule’s sumptuous Pavillion Restaurant in New York. It was through Pierre Pertois that Mr. Haas was introduced to Bonnaire champagnes.

Monsieur Bonnaire’s vineyards around Cramant are all rated 100%. They consist of more than 22 hectares, in a light, warm, chalky soil. They are planted in Chardonnay, which is used exclusively in the Bonnaire cuvées imported by Vineyard Brands, with the exception of the Rosé which is a blend of equal parts Pinot Meunier, Pinot Noir and Chardonnay. Traditional pressing is used for juice extraction and the resulting wine is a fine, elegant, yeasty blanc de blancs prized by champagne lovers. A beautiful, rich wine that’s not too powerful but shows a remarkable balance of finesse and elegance. Fresh and exuberant, with a classic creamy texture and crisp acidity, Bonnaire champagnes have consistently won critical acclaim and top awards.