An elegant biodynamic traditional-method sparkling wine from the Loire, combining crisp citrus and white orchard fruit with fine bubbles, mineral freshness and a delicate creamy roundness.

Tasting notes

Appearance: Bright pale gold with a lively stream of fine bubbles.

Nose: Fresh and elegant, led by green apple, pear and citrus, with delicate white-flower nuances. With air, subtle yeasty and lightly toasted notes add complexity without masking the fruit.

Palate: Dry, lively and refreshing, with a fine mousse and good tension. Chardonnay provides citrus freshness and structure, while Melon de Bourgogne contributes the characteristic saline/mineral edge of the Nantais terroir. Pinot Gris adds a little more roundness and fruit. The finish is clean, crisp and gently savoury.

Style: More about freshness, finesse and drinkability than autolytic richness. It has enough structure to work at the table while remaining an excellent aperitif sparkling wine.

Food pairing

Nuit Boréale is particularly good with oysters • langoustines • prawns • sushi and sashimi • smoked salmon • shellfish • fried seafood • goat's cheese • light fish dishes.

Its combination of bubbles, acidity and saline character makes oysters and shellfish especially convincing. It is also versatile enough to serve throughout a light meal rather than restricting it to the aperitif.

Positioning

For the Bonnet-Huteau range, I would position Nuit Boréale as an excellent-value artisanal alternative to Crémant. The traditional method gives it refinement, while Chardonnay, Pinot Gris and Melon de Bourgogne create a profile that remains distinctly Loire: fresh, mineral and highly drinkable.

An elegant organic and biodynamic traditional-method Brut from the Loire. Fine bubbles reveal crisp apple, pear and citrus, with delicate floral notes, subtle creaminess and a refreshing mineral finish.

Technical notes

• Producer: Domaine Bonnet-Huteau
• Cuvée: Nuit Boréale
• Vintage: NV / Non-Vintage
• Region: Loire Valley – Pays Nantais, France
• Type: Méthode Traditionnelle – Brut
• Current blend: The domaine's French page currently gives 60% Chardonnay, 30% Pinot Gris and 10% Melon de Bourgogne.
• Soil: Siliceous-clay over gneiss;
• Viticulture: Certified organic (Ecocert); the domaine also practices biodynamics and its technical documentation identifies Biodyvin certification.
• Harvest: Manual, whole bunches
• Pressing: Slow pneumatic pressing with juice selection
• Base-wine vinification: A current technical listing specifies underground concrete tanks
• Second fermentation: In bottle – traditional method
• Lees ageing: Approximately 9 months or more on laths
• Residual sugar: Approximately 3 g/L
• Alcohol: 12% vol.
• Production: Approximately 10,000 bottles
• Ageing potential: Around 3–5 years
• Serving temperature: 8–10°C