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Sourced from top Napa Valley vineyards located between the Rutherford Bench and Yountville, Bonneau's first red wine ...Read more...
Food Pairings for Bonneau Wines Cabernet Sauvignon
External Reviews for Bonneau Wines Cabernet Sauvignon
The third generation of Bonneaus, a family with a history of grape growing in Sonoma-Carneros dating back to the 1920s, finally launched the family’s own label in 2001. In addition to this Napa Cabernet Sauvignon, John Bambury and the other family members produce a Los Carneros Chardonnay and a Zinfandel from Amador County’s Shenandoah Valley AVA. The family originally came to America from Bordeaux, and began farming a 70 acre parcel of land near the town of Sonoma. From vineyards located between the Rutherford Bench and Yountville, this elegant, feminine wine entices the nose with notes of blueberry, blackberry, mineral, smoke, tar, vanilla, mocha, and dust – very likely the famous Rutherford dust. It is perfumed and flowery, not at all what one would expect from today’s typical Napa Cab. Smooth and silky on the entry, fine fruit and oak tannins give definition and structure. Varietally expressive notes of currant, cassis, tea leaf, and sage dominate the palate and long finish. This compelling wine would be delicious with a Florentine pork roast, guanciale (pig cheeks) risotto or almond crusted lamb chops. Only 550 cases of this wine were produced so it will be hard to track down.
Sourced from top Napa Valley vineyards located between the Rutherford Bench and Yountville, Bonneau's first red wine release shows a deep purple-ruby color with aromas of blackberry and black cherry intermixed with mocha, cassis, and spice. This Cabernet is full-bodied and juicy on the palate with finely integrated tannins and silky smooth texture where more ripe, juicy black fruits emerge. The finish is succulent and expansive. While this wine is a treat to enjoy in it's youth, it will continue to gain depth and richness for 5-7 years. Food Pairings: Well aged cheeses (Asiago and Blue Cheese, especially), hearty pasta dishes (canalone, carbonara), steaks, roasts and wild game.
Aged 22 months in French Oak.
Notes: 30% French Oak
Northern Italy Sun-dried Tomato and Italian Sausage RisottoView Recipe
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