Bonterra Viognier 2013

Pale in color with a nose of honey suckle (think Riesling) and a hint of sweetness. On the mid palate the wine displays some very mild honey suckle notes that match the nose along with some nice floral notes. On the medium length finish the wine displays some nice crisp dryness and lively acidity. There is not a hint of sweetness that was in the nose. The wine builds nicely in the mouth. Quite a nice Viognier 88-89, which for the price is not a bad deal at all!

From the LCBO web site:
Bonterra Viognier 2013 — VINTAGES#: 128900
STYLE – Full-bodied & Rich
Bonterra, a label established by Fetzer in 1990, prides itself on making wine exclusively from organic grapes. Indeed, according to the California Sustainable Winemaking Alliance, it’s the number one selling brand made from organic grapes. This 2013 Viognier helps explain why. Very floral, with a Muscat-like nuance even, it conveys stone fruit character without being heavy and is buttressed by vigorous acidity. Try it as an aperitif or with highly flavored food. Score – 90. (Michael Apstein, apsteinonwine.com, Dec. 23, 2014) $19.95
Release Date:September 19, 2015 Alcohol/Vol 13.9% Made in:California, USA By:Fetzer Vineyards Sugar Content:7 g/L Sweetness Descriptor:D – Dry Style:Full-bodied & Rich

From the winerys website:
Aromas of peaches and cream, citrus blossom and apricot greet you at the glass. Peaches and cream are a sensory signature of this wine. Fruit favors of apricot and peach are accented with spice. The wine is crisp and rich with beautiful elegance and a very long finish. 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.

Aromas of peaches and cream, citrus blossom and apricot greet you at the glass. Peaches and cream are a sensory signature of this wine. Fruit favors of apricot and peach are accented with spice. The wine is crisp and rich with beautiful elegance and a very long finish.

cq5dam.web.1280.1280 (11)

Share
This entry was posted in American, JG Review, Wine. Bookmark the permalink.