Cognac Bons Bois is Cognac made in the traditional way – and under the production conditions of the Cognac appellation – from grapes grown in the Bons Bois cru. The Cognac vineyards are classified into six crus (delimited growing areas), which radiate unevenly from the eponymous town. The Bons Bois cru is considered to be not as 'ordinary' as Bois Ordinaires, but not as 'fine' as Fins Bois; conveniently, it occupies the ring of vineyards between them.
The Bons Bois vineyards form a belt around Cognac that is 20 miles (32km) across at its widest point. It reaches from Saint-Saturnin-sur-Bois in the north to La Roche Chalais in the south – a distance of some 75 miles (120km). In 2009, the total area which qualified for the title was 550,000 acres (222,000ha), making it the second-largest after Fins Bois. However, only 5% was actually planted with vines used for Cognac, meaning that Bons Bois produces less Cognac than even a much-smaller cru such as Grande Champagne.
The Bons Bois terroir is mostly characterized by a maritime climate and heavy clay soils. There are also patches of chalk and limestone here, particularly in areas closer to the Petit Champagne cru. With the concept and importance of terroir being as important in Cognac as anywhere else in France, this is generally viewed as the reason behind the style of the Bon Bois Cognacs.
Bons Bois Cognac is distinguished by its fruity aromas, which are remarkably true to the grape varieties used in its production (Ugni Blanc, Colombard and Folle Blanche). It is also relatively fast to develop; a Bons Bois will reach its peak (albeit a lower peak) much more quickly than a Grande Champagne – typically within 15 years. Cognac develops only in barrel, where it is free to interact with a limited, but all-important, supply of oxygen. It ceases to change and mature once it is bottled.
