Winery - Bonneau
* Expert NoteJanuary 12, 2012
This is a very good, somewhat complex Sonoma County blend. It’s soft and dry, with upfront, accessible berry, cherry, herb and oak flavors, and smooth tannins. Balanced and restrained, it’s a nice partner for steak. Drink now.
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* Expert NoteJanuary 12, 2012
Very ripe, rich and oaky, made solidly in the California style. Doesn’t leave much to the imagination, but rewards for decadent pineapple, pear, crème brûlée, buttered popcorn and vanilla flavors.
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* Expert NoteJanuary 12, 2012
With 9% residual sugar, this Chardonnay is distinctly sweet. It’s also very Chard-like, with pear, peach and buttercream flavors. It’s a bit simple, but very tasty.
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* Expert NoteJanuary 12, 2012
A nice blush wine. Made from 100% Pinot Noir, it’s dryish and crisp, with pretty flavors of cherries, raspberries and vanilla. Nice with chicken pot pie or chicken enchiladas.
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Bonneau Rosé - 2009
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* Expert NoteJanuary 12, 2012
Starts off with a vegetal smell, like steamed broccoli. It mostly blows off with airing, but the wine remains soft and simple in berries, spices and oak.
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* Expert NoteJanuary 12, 2012
A bit raw and rustic in texture, with a briary, green peppercorn mouthfeel that’s scoury and tart in acids. Couple that with berry-cherry fruit, and you can a Zin that tastes sweet-and-sour. But it’s very Zinny, and will wash down barbecue with ease.
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Bonneau Zinfandel - 2008
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* Expert NoteJanuary 12, 2012
This is a deeply flavored Chardonnay. Its full body embraces powerful flavors of ripe green apples, pineapples, butterscotch and spices. The wine is kept lively by good acidity.
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* Expert NoteJanuary 12, 2012
It hasn’t all come together yet in this young wine, and it’s hard to predict where it’s going. Fresh and juvenile, it shows ripe, jammy cherry-berry fruit, with some hard-edged tannins and a bitterness in the finish. Could come together, but the absence of prior vintages makes it a guessing game.
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Bonneau Meritage - 2005
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* Expert NoteJanuary 12, 2012
This is too oaky. The wine is just overwhelmed by charry toast and strong, spicy oak wood flavors. Some people confuse the taste of Chardonnay with the taste of oak, but they are not the same.
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* Expert NoteJanuary 12, 2012
This is a very oaky wine, and you have to wonder why they plastered it on so thick, because underneath all that sweet, toasty, caramelized woodsap is a nice, fruity Chardonnay. I’ve seen other reviews that praised the oak, but I can’t go there.
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