Bonneau wines are produced predominantly from Grenache 85% with small quantities of Mourvèdre, Counoise and Vaccarèse. He harvests as late as possible, a policy that usually produces super ripe fruit although sometimes he gets caught out by October rains. Typically the wines are aged in oak for 3-4 years before being bottled unfiltered.

After 25 years his style of over ripe wines are not my thing at all – out of these wines the Marcoux and the Le Secret des Saxon 2010 were much better.