Bonneau Wines Zinfandel 2004
The Bonneau Zinfandel was produced from grapes grown on the warm and gently rolling knolls of Shenandoah Valley in Amador County - located approximately halfway between Lake Tahoe and Yosemite National Park. It is a classic rendition of the varietal, and an exemplary representative of this region. Tasting Notes: The wine shows a deep purple-ruby hue accompanied by fragrant suggestions of blackberries, dark plums, raspberries and cassis with supporting notes of black pepper and oily spices (clove and nutmeg). On the palate the wine is smooth, juicy and plump with great integration of fruit and spice, with full body and great purity. The finish is long and refined. Having been aged 18 months in high quality French Oak barrels, you may enjoy this wine currently or allow for additional aging in the bottle.
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August and Catherine Bonneau left their native Bordeaux and settled in Schelleville, near the town of Sonoma, where they purchased a 70 acre parcel of land. What is now estate vineyards started as farmland, a dairy, and a delicatessen. Their daughter, Yvonne, planted 30 acres to Chardonnay in 1989, which is sold to top name wineries locally as well as in Napa. In 2001, her son, John Bambury and other children undertook the production of own-label wines, producing a Los Carneros Chardonnay, a Napa Cabernet Sauvignon and this Zinfandel from the Shenandoah Valley appellation in Amador County. Less than 600 cases were produced of this Zinfandel. Bright, lightly saturated ruby with garnet highlights, this viscous wine has aromas of strawberry, pear, spring blossoms, pink and green peppercorns, cinnamon, braised meats, offal, and brie cheese. Medium to full in body, it has a structured, taut entry with slightly drying tannins followed by a bold, juicy jolt of fruit with a sweet bubblegum note. The wine finishes with a hit of oak tannins. While it is a little disjointed right out of the bottle, the wine smooths out with aeration and would be delicious with St. Louis style ribs, braised and grilled oxtails, or grilled sausages.
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600 cases produced.
Aged 18 months in French Oak.
Notes: 30% new French oak
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