Displaying items by tag: Bonterra

2013 Viognier

Bonterra

Mendocino County

Alcohol: 14.5%

Suggested Retail: $16

“Another Bonterra wine from certified organic vineyards, this Viognier contains an unspecified amount of Muscat in the blend to amplify the Viognier's natural floral quotient. Peaches and citrus greet the nose, followed by (deeper) flavors of peach and apricot backed by just a hint of brown spice. At 14-and-half alcohol there is substantial weight and viscosity to make this wine substantial enough to pair with heartier foods. Clean, long finish. Would be an interesting alternative to the Chardonnay-as-cocktail order at happy hour.”

Food Affinity: “Veal or poultry with cream sauces. Grilled or baked halibut prepared with Satsuma Mandarin sections.”

2012 Zinfandel

Bonterra

Mendocino County

Alcohol: 14.5%

Suggested Retail: $16

“Some may be drawn to Bonterra's Zinfandel because it's made from organic grapes. Nothing wrong with that, but we've encountered some products—wine and otherwise—that taste lousy, however pure, green and organic they might be. Happily, that isn't the case with this wine. We think it's a fine example of the variety and a good value, to boot. While the 2012 Bonterra Zinfandel is packed with plenty of power, it hasn't lost its sense of what this varietal should be all about. We find aromas and flavors of blueberry, plum and blackberry with a little of that intriguing black pepper quality in the background. The wine shows nice balance and a long finish. A very solid effort from Bonterra.”

Food Affinity: “While it worked pretty well with Thanksgiving roast turkey and the accompanying cranberry sauce, first choice here might be beef. Pairing with tri-tip grilled Santa Maria style would be a near-perfect experience.

Producer: Bonterra

Appellation: Mendocino County

Alcohol: 13.8%

Suggested Retail: $13.99

“Chardonnay can come in many styles. At opposite ends of the taste spectrum would be the lean, perhaps subtler, wines like French Chablis and the big oaky and creamy versions more common in California. This Bonterra wine strikes a nice balance between the two. Made of organically-grown grapes, it exhibits tasty green apple and Bartlett pear flavors which give it a richness. This is offset—perhaps complemented would be a better way of saying it—by a bit of minerality and some bracing citrus qualities. Seventy percent was fermented in oak barrels and the balance in stainless steel. The stainless steel fermentation tends to let the fresh and crisp aspects come through and the small percentage of new oak (winery says 16%) gives some vanilla characteristics.

“The 2012 Bonterra Chardonnay isn't a 'stunner,' but is a good example of a versatile style that will please many and is well-worth the $14 price.”

Food Affinity: “Some sort of baked chicken dish involving a creamy sauce and served with morels and topped with sliced almonds.”

 2012 Viognier

Bonterra

Appellation: Mendocino County

 Alcohol: 13.9%

 Suggested Retail: $16

“Aromas of honeysuckle, lemon blossom and apricot in this wine made of Mendocino County organic grapes. It's quite fragrant, but flavors of nectarines and white peaches take over and are more apparent than apricot. There's a little spice in there, too. Some oak aging—six months says the winery—gives a vanilla quality that enhances, but doesn't overpower, its fresh and sprightly nature. Simultaneously crisp and creamy, it reminded one reviewer of of Dreamsicles enjoyed in the summers of his youth. Long finish.”

Food Affinity: “Chicken curry. Portuguese dishes combining both shellfish and pork. Similar fare from Brazil that includes coconut milk.”