Biodynamic, Single Vineyard ‘The Roost’ 2017
Nestled between the shore of the upper Russian River and a blue heron nesting site and preserve, the Blue Heron Ranch beautifully integrates farming and wildlife.
This Biodynamically farmed, single-vineyard expression of the extraordinary Blue Heron Ranch is a classic Burgundian-style Chardonnay. The wine opens with notes of lemon, baked apple and crème brûlée, balanced with brisk acidity. Barrel aging provides an elegant finish with a touch of toffee and nutmeg.
Awards
The Tasting Panel, November 2019 Issue
Biodynamically farmed Bonterra offers up this single vineyard Chardonnay from the coolest part of Mendocino County, near a blue heron nesting site. With a nose of buttered pears and orange chiffon, this rich, elegant white has texture and grace on the palate, with flavors of butterscotch apple, cinnamon, cashew and a hint of saltiness on the finish.
The Tasting Panel, January 2019 Issue
“From Sanel Valley’s fertile riverbank in Mendocino’s interior, this Burgundian-style white is grown with holistic farming practices in a temperate climate on ancient soil. Crafted from free-run juice, the wine was 100% barrel-fermented for 18 months. On the nose, toasty oak in indulgent with marshmallow and pear tart. On the palate, toffee and lemon cream pie merge to even more enticing notes of apple tart tartine and summer peach. Cashew and fig lingers on a long finish.” – Meridith May
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Awards
94 Points, 2017 Vintage
The Tasting Panel, November 2019 Issue
Biodynamically farmed Bonterra offers up this single vineyard Chardonnay from the coolest part of Mendocino County, near a blue heron nesting site. With a nose of buttered pears and orange chiffon, this rich, elegant white has texture and grace on the palate, with flavors of butterscotch apple, cinnamon, cashew and a hint of saltiness on the finish.94 Points, 2016 VintageThe Tasting Panel, January 2019 Issue
“From Sanel Valley’s fertile riverbank in Mendocino’s interior, this Burgundian-style white is grown with holistic farming practices in a temperate climate on ancient soil. Crafted from free-run juice, the wine was 100% barrel-fermented for 18 months. On the nose, toasty oak in indulgent with marshmallow and pear tart. On the palate, toffee and lemon cream pie merge to even more enticing notes of apple tart tartine and summer peach. Cashew and fig lingers on a long finish.” – Meridith May
