Bonterra Viognier 2018
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Bonterra's holistic approach to winemaking took root in 1987, when they were experimenting with wine and food pairings. The fruits, vegetables and herbs they used came from their extensive organic garden. The purity, intensity and freshness of the flavors were amazing. From that point on, they committed themselves to growing grapes organically and sustainably. Today they are one of the standard bearers for organic wines in California. At Bonterra, they plant native ﬂowers around their grapes to attract beneﬁcial bugs, and welcome songbirds and chickens into the vineyards to eat up pests. They also have sheep to graze between the vines instead of using motorized mowers.
The aromatic grape Viognier thrives in the gravelly, loamy soils of Mendocino County. This clone, paired with carefully selected rootstocks, fully matures during the region’s warm, sunny days, which are tempered by cool nights. The result is a Viognier with characteristic aromatic intensity that shines against a backdrop of mouthwatering acidity.
Following an established Bonterra custom of blending, they layer a little Muscat into the Viognier, adding to the ripeness and spiciness of the aromas. Fermented in both stainless (70%) and barrel (30%), with no malolactic fermentation, the wine was aged in oak for 8 months to gain vanilla and cream notes. Using stainless and cold fermentation helps keep the wine fresh and lively. Aromas of peaches and cream, citrus blossom and apricot greet you at the first introduction. Fruit flavors of apricot, melon, grapefruit and peach are accented with spices. The wine is crisp and rich with a very long finish. Great to pair with spicy Thai fare, with rich creamy cheeses, nuts and fresh fruits, or with spicy fish tacos and ceviche.
|Region||California, North Coast, Mendocino|