Bonnigal-Bodet

In the heart of France’s Loire Valley, where the light catches the river just right and the chalky soils whisper stories of ancient seabeds, Jean Baptiste Bonnigal and Stéphane Bodet are crafting a quiet revolution in Vouvray. Jean Baptiste and Stéphane’s paths first crossed as classmates at Montagne-Saint-Emilion wine high school in the Bordeaux region. Their shared passion for precision winemaking and deep respect for terroir laid the foundation for a lasting partnership. After refining their craft at esteemed estates across France and abroad—including Stéphane’s time at the prestigious Château Angélus in Bordeaux—Stéphane made the pivotal decision to leave Bordeaux behind and settle in Touraine. There, he joined Jean Baptiste, the fifth generation of winegrowers in his family, at Domaine de la Prévôté in the Loire Valley.

Over late-night tastings and long days in the vines, their bond grew into something more than friendship—it became a shared vision. That vision took root in 2015, when they officially took over the Bonnigal family estate in Limeray, just west of Amboise. The domaine had been in the Bonnigal family for generations, long producing classic Loire Valley wines. But together, Jean Baptiste and Stéphane chose to radically refocus. They halved the vineyard’s surface area from 80 to 40 hectares—now in organic conversion—to concentrate on the estate’s finest plots around Amboise.

The vineyards, primarily planted to Chenin Blanc and Cabernet Franc, unfold across a mosaic of tuffeau limestone, flint, and clay soils—hallmarks of the region’s complex and expressive terroir. The Loire’s temperate climate, moderated by the river and brushed by Atlantic breezes, allows for a slow, graceful ripening, yielding wines of clarity, tension, and depth. Jean Baptiste and Stéphane farm as stewards, not just growers. Organic and biodynamic principles guide their work—quietly, without marketing flourish. Cover crops are nurtured, chemical inputs are avoided, and biodiversity is championed. Every decision reflects a single core value: health—in the soil, in the vine, and ultimately, in the glass.

In the cellar, the duo’s winemaking philosophy is grounded in precision and patience. Fermentations are spontaneous, sulfur is used sparingly, and each wine’s élevage is thoughtfully adapted to its character and the rhythm of the vintage. Stainless steel, oak barrels, concrete eggs—each vessel is selected for its ability to amplify rather than impose. Their goal isn’t to chase trends or craft “natural” wines for their own sake, but to make wines that are clean, expressive, and unmistakably true to their origin.

Jean Baptiste and Stéphane are building something lasting in Vouvray. In a region steeped in history, Bonnigal-Bodet feels like the future.