(From 2013 Vintage) The Mediterranean climate we enjoy on the North Coast, combined with careful selection of the right rootstocks (101-14, 5C, 110R) and particularly the aromatic Viognier Clone 642 that does well in the gravelly, loamy soils in the region brings us exceptional Viognier fruit even in challenging growing seasons. Following an established Bonterra custom, we’ve layered a little Muscat into the blend, adding to the exciting aroma of this wine. We followed our usual style of fermenting in both stainless (70%) and barrel (30%), with no malolactic fermentation. The wine is in oak for 6 months to gain a note of vanilla. The increasing use of stainless and cold fermentation provides ever fresher and decidedly forward fruit that leaps from the glass.
The beguiling grape Viognier is known for its aromatic bouquet featuring gardenias and honeysuckle. Our Bonterra Viognier highlights exotic fresh peach and apricot fruit flavors supported by just a hint of oak from barrel fermentation in French oak and lees stirring for 6 months. The resulting wine focuses on pure, ripe fruit flavors that are coerced through the organic grape-growing process. A sophisticated, delicious treasure.
Wine SpectatorRating: 83/100 - As reviewed by Wine Spectator on 02/28/01