2015 La Croix des Loges Bonnezeaux

A few nights ago, we had our friends over for an end of summer barbecue pork ribs, corn bread and salad dinner. For the dinner, we had a 2020 Robert Foley Napa Valley Charbono. It was the perfect pairing.
For dessert, we made a fig and brie tart drizzled with honey and sprinkled with fresh thyme. For this dessert, my husband brought out a 2015 La Croix des Loges Bonnezeaux which he claims to have found in the "remainders bin" at one of the wine stores that we frequented.
The La Croix des Loges is a sweet wine made in the Anjou in the western region of the Loire Valley of France. This sweet wine is made exclusively from Chenin Blanc. The origin of this style of wine is attributed to Jean Boivin who spent time in Sauterne and learned the technique of making 'noble rot' botrytized wine.¹

This technique involves multiple passes through the vineyard over a period of days and weeks, in which the only grapes picked are the very ripest and those affected by the'noble rot' botrytis.
Our interest in this Bonnezeaux is that we also make a botrytized Chenin Blanc when the conditions are right. 2023 was such a year and we bottled 36 half bottles of 'noble rot' infected Chenin Blanc.
Needless to say, the brie and the figs were a perfect compliment to the Bonnezeaux!
It is definitely a recipe that we would like to try again. It was simple to make at the end of dinner. Dufour puff pastry made with real butter was the essential ingredient, topped with brie, figs, fresh thyme and honey. It took only 25 minutes in the oven and the result was a piping hot dessert to pair with the La Croix des Loges. I'm already thinking that the next iteration will involve the making of individual brie and fig tartlets so that each tart has the perfect puff pastry crust surrounding it!
References:
1. Bonnezeaux Wine.