Chardonnay 2019
Our organic fruit offers the characteristic flavors of green apples, pears, and citrus to our chardonnay. We ferment 70% of the juice in a combination of French and American oak, which is allowed to undergo malolactic fermentation to create a rich, creamy wine with just a touch of new oak spice. The remaining 30% is fermented in stainless steel to preserve the crisp fresh fruit flavors. We age most of the wine using previously-used or neutral oak in order for these fresh fruit characteristics to shine through. New oak was used for just 15% of the wine to give this chardonnay a nice vanilla note.
An initial impression of rich, buttery cream quickly turns to aromas of honey and lightly toasted almonds, followed by tropical aromas of pineapple, citrusy lemon and crème brulee. The wine is refreshing on the palate, with a minerality that is both bright and clean, drawing you into a vibrant tartness and lemon zest that is absolutely, positively Bonterra Chardonnay, vintage after vintage.
Awards
The Tasting Panel, January 2021 Issue
While almost half of the grapes are sourced from Bonterra’s vineyards in Mendocino, organic vineyards from other cool- and warm-climate regions of California are carefully chosen for this outstanding, vivacious white. French and American oak were applied to 70 percent of the wine, while the remaining juice was stainless steel fermented. It was then aged for six months, again a portion in stainless steel and the balance in oak. A dollop of Viognier, Muscat and Sauvignon Blanc adds floral and sweet citrus notes. Aromas are plentiful, with honeyed sage, Delicious apple, and lemon blossom. White peppered pear zings on the palate, with a creaminess imparted by maple-kissed pineapple and brioche. Thanks to good acid structure and a touch of stoniness, this white holds up well to light fare, even with a little spice!
This has perfumed aromas of honeysuckle, lily, apricot and golden apple. It’s full-bodied and creamy with crisp acidity. Lovely ripe fruit. From organically grown grapes. Drink now. Screw cap. – December 16, 2020
The Tasting Panel, May 2020 Issue
Winemaker Jeff Cichocki crafts an especially aromatic white here: Jazzy perfume of jasmine and sugar-dusted apples and almond shortbread. While 70% of the juice is fermented in a combination of French and American oak, 30% is fermented in stainless steel. The palate’s crispness, an initial creaminess and a focused citrus core, delivers freshness. It finishes with ripe pineapple that allows the acidity to just about nip the tongue – great for food partnering.
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Awards
90 Points, 2019 Vintage
The Tasting Panel, January 2021 Issue
While almost half of the grapes are sourced from Bonterra’s vineyards in Mendocino, organic vineyards from other cool- and warm-climate regions of California are carefully chosen for this outstanding, vivacious white. French and American oak were applied to 70 percent of the wine, while the remaining juice was stainless steel fermented. It was then aged for six months, again a portion in stainless steel and the balance in oak. A dollop of Viognier, Muscat and Sauvignon Blanc adds floral and sweet citrus notes. Aromas are plentiful, with honeyed sage, Delicious apple, and lemon blossom. White peppered pear zings on the palate, with a creaminess imparted by maple-kissed pineapple and brioche. Thanks to good acid structure and a touch of stoniness, this white holds up well to light fare, even with a little spice!91 Points, 2019 VintageThis has perfumed aromas of honeysuckle, lily, apricot and golden apple. It’s full-bodied and creamy with crisp acidity. Lovely ripe fruit. From organically grown grapes. Drink now. Screw cap. – December 16, 2020
90 Points, 2018 VintageThe Tasting Panel, May 2020 Issue
Winemaker Jeff Cichocki crafts an especially aromatic white here: Jazzy perfume of jasmine and sugar-dusted apples and almond shortbread. While 70% of the juice is fermented in a combination of French and American oak, 30% is fermented in stainless steel. The palate’s crispness, an initial creaminess and a focused citrus core, delivers freshness. It finishes with ripe pineapple that allows the acidity to just about nip the tongue – great for food partnering.
