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A long growing season, coupled with near-perfect weather patterns, set the stage for the
2001 vintage truly a great year for Bonterra Syrah. Because Syrah typically enjoys a
later bud break, the vines escaped damage from a severe early April frost. A warm
spring ensued, pushing the vines into a rapid growth cycle through May. Cooler
temperatures prevailed during the summer, allowing the fruit to develop intense flavors
and color while maturing slowly on the vine. Random heat spikes in September and
October enabled the fruit to ripen to perfection. The result: a magnificent, silky, rich
2001 Bonterra Syrah.
NOTES FROM WINEMAKER ROBERT BLUE
The grapes were hand-harvested at optimum maturity, then crushed and fermented in a
combination of one-ton, open-top bins and stainless steel fermenters specifically
designed for red wine fermentation. The grapes were pressed at dryness and
inoculated with malolactic bacteria to soften the mouthfeel. Juice was then racked into a
combination of new and mature French oak barrels. When the wines finished
malolactic fermentation, they were aged in the barrels for an additional 15 months.
Rich fruit flavors of blackberry and juicy plums accented by ripe tannins dance
with dark chocolate, vanilla and oak spice on the palate. The nose is beguiling, filled
with aromatic dark fruits and nuances of white pepper spice.
Like a classic Rhone, a small amount of Viognier lends a slight
FOOD RECOMMENDATIONS JOHN ASH - CHEF, AUTHOR, CULINARY DIRECTOR
Hearty is the watchword with this richly-textured, warmly-fruited wine. Game and
smoked meats are obvious, but you might also bravely pair this with a warm spinach
salad, loaded with crisp bacon and Feta cheese, and your favorite oil and vinegar
dressing. Try this wine with braised and slow roasted meats, rotisserie and herbed
chicken or cassoulet with smoked sausage. Aged hard cheeses like Reggiano
Parmigiana, Granas aged Gouda, Pecorino and the like, are a nice accompaniment to
Bonterra wines are a natural expression of the unique climate and soil of the Mendocino coast. The name Bonterra means good earth. All of their wines are nurtured from organically grown grapes. Bonterra relishes the re-discovery of age-old traditions of viticulture, working in harmony with Nature, to create wines with pure, concentrated flavors.
THE BONTERRA PHILOSOPHY
We honor...Read More About Bonterra
The largest of California's wine growing regions, the Central Coast produces the majority of California's wine. The district sprawls out, covering most of the vineyard land between San Francisco and Santa Barbara. Smaller sub-AVAs of the Central Coast include Monterey Bay, Paso Robles, Santa Ynez Valley, Santa Maria Valley, Santa Cruz Mountains and many others. Notable Facts...Read More About Central Coast
(seh-RAH/shee-RAHZ) It's a Smokin' Grape Syrah and Shiraz - same grape, different name. It's a popular and adept variety, growing in multiple regions and creating many different styles of wine. The home base of Syrah is the Northern Rhone, where it creates the exclusive wines of Hermitage and Cote Rotie. On the less pricy side, the Rhone makes Syrah-based wines in Crozes...Read More About Syrah/Shiraz
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