Bonvalet Brut Suprême
A deep gold colour, enhanced by a long string of fine bubbles. The floral nose blends green apple and blackberry with touches of lemon zest, mandarin and sea spray. The attack is light, the texture fine and saline; the palate remains fresh and tangy, held together by its minerality, and the finish…
ALL CHAMPAGNES FROM BONVALETThe expert verdict
The structure of this champagne
TASTING NOTES
A deep gold colour, enhanced by a long string of fine bubbles. The floral nose blends green apple and blackberry with touches of lemon zest, mandarin and sea spray. The attack is light, the texture fine and saline; the palate remains fresh and tangy, held together by its minerality, and the finish offers a touch of roundness. Serve it chilled, as an aperitif: that is where Gault&Millau loves it, with 87/100 in its 2026 guide.
The composition
Terroirs
A blend of 70% pinot noir and 30% chardonnay. The house selects its grapes plot by plot, from vineyards farmed under HVE and Viticulture Durable en Champagne certification, and vinifies them in Pierry. The wine undergoes malolactic fermentation, matures for 2 years in the cellar, then receives a dosage of 6 g/L, that of an Extra-Brut. On its release in 2015, it was dosed at 8 g/L.
About this house
No winegrower in the family, no inherited vines: Guillaume Bonvalet founded his house in 2012, crafting his first wines in cellars lent to him by a winegrower. The first bottles were released in 2014. His wife Pauline joined him in 2017, and the couple became négociant-manipulant by having their own building constructed in Pierry, near Épernay. Their grapes come from vineyards farmed under HVE and Viticulture Durable en Champagne certification.
Like the Yang, the house explains, this historic cuvée represents momentum and action. Crafted by Guillaume in 2012 and released in 2015, it returns to the collection in 2023, in Extra-Brut and with a new design.
The perfect pairing
Aperitif
Gault&Millau loves it as an aperitif: its light attack and saline texture pair perfectly with shrimp.
Starter
Its citrus and sea spray notes echo raw sea bass, and its tangy freshness highlights its delicacy.
Main course
Its minerality pairs with grilled fish, and its 70% pinot noir gives it enough structure for the main course.
