Cote Bonneville Chardonnay 2011
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Robert Parker's Wine Advocate
The 2011 Chardonnay Estate was fermented all in barrel, with 100% Malolactic fermentation and aged in 44% new French oak. One of the stars from the region, it gives up ripe apple, rising bread, spice and solid minerality to go with a medium-bodied, full, layered and beautifully pure profile on the palate. It’s superb now, but will age for over a decade or more.
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Wine Spectator
Bright and tangy, layering the pear, pineapple and citrus flavors with hints of wax and cream. The finish lingers deftly.
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Wine Enthusiast
This is a big old bruiser still shows generous new barrel flavors from aging in 44% new French oak. Banana, vanilla, orange creamsickle, coconut cream pie... you get the drift. In a word, yummy.
Other Vintages
2014-
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Cote Bonneville believes that great wine is made in the vineyard. They planted classic varietals in 1992 after tearing out the original orchard. They continue to develop the vineyard with one goal in mind: to grow the best grapes possible from our site. Their commitment to producing the highest quality fruit has been appreciated by our winery customers, consumers of their wines, and wine reviewers.
One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While it tends to flourish in most environments, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. California produces both oaky, buttery styles and leaner, European-inspired wines. Somm Secret—The Burgundian subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style. Anyone who doesn't like oaky Chardonnay would likely enjoy Chablis.
As the first recognized wine-growing region in the Pacific Northwest, Yakima Valley is centrally located within Washington’s vast Columbia Valley. The region also includes Washington’s oldest Cabernet Sauvignon vines, Otis Vineyard, planted in 1957, and Harrison Hill Vineyard, planted in 1963. Yakima Valley contains three smaller sub-regions: Rattlesnake Hills, Red Mountain, and Snipes Mountain and is ideal for both red and white wine production. In fact, Yakima Valley is Washington’s most diverse region, boasting more than 40 different grape varieties over about one hundred miles.
The cooler parts of the valley are home to almost half of the Chardonnay and Riesling produced in the state! Both are made in a wide range of styles depending on the conditions of the vineyard site.
But its warmer locations yield a large proportion of Washington’s best Merlot, Syrah and Cabernet Sauvignon. The finest Yakima Valley reds are jam-packed full of red cherry, currant, raspberry or blackberry fruit, as well as cocoa, herb, spice and savory notes, and exhibit a supple texture, great body, focus and length.