Bonterra Vineyards was one of the early pioneers in growing grapes organically in the United States. Emerging in 1990 as a subdivision of Fetzer Vineyards, Bonterra Winery has become the number one selling brand of organic wines in the US according to our Bonterra wine reviews. Bonterra wines are produced from grapes grown in three different vineyards throughout Mendocino County including McNab Ranch, Butler Ranch and The Heron’s Reach. Bonterra has expanded their portfolio since its first release in 1992 and now produces wines from eight different grape varieties including Sauvignon Blanc, Muscat, Viognier, Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel and Pinot Noir. All Bonterra wines are produced under the supervision of Head Winemaker Bob Blue utilizing sustainable and organic viticulture practices. To see which of these wines are best suited for you check out our Bonterra wine ratings below.
This is the best Bonterra wine, and easily the best red they’ve ever produced. A Bordeaux blend with some Petite Sirah, it’s wonderfully lush and complex, offering ever-changing blackberry, coffee, plum, cocoa, licorice, spice and oaky flavors that finish soft and dry. Made entirely by biodynamic growing methods, it’s really versatile with a wide range of foods.
— S.H.
(2/1/2007)
A wonderful red wine, full-bodied, dry and elegant. It shows Cabernet character in the blackberries, cherries and black currants, but that’s balanced with an earthiness and minerality and even some smoked meat notes that must come from a percentage of Syrah and Petite Sirah. Tasted in a flight of much more expensive Cabs, this one easily stood out. Drink now–2011.
— S.H.
(12/1/2010)
With half Merlot, and the rest Cabernet Sauvignon and old-vine Petite Sirah, this is a gorgeously smooth wine, absolutely dry and sturdily tannic. The tannins are ripe and sweet, framing pure, complex flavors of cherries and raspberries, rhubarb-pie filling, cola and cocoa-infused coffee drinks, liberally spinkled with cinnamon and nutmeg. Worthy of careful…
— S.H.
(10/1/2007)
This is a nice, pretty wine that seems sweet because it has so much fruity extract, but actually measures quite dry: just 0.38% residual sugar. The main aroma and flavor is tangerine, with a succulent vanilla note, like an old-fashioned popsicle. Tastes great, with fine, steely acidity, and a long, "sticky" finish.
— S.H.
(10/1/1999)
Made from organically-grown grapes, this is a purely delicious wine, with zesty pear and berry fruit that zips across the palate. This is the first Roussanne from Fetzer’s Bonterra winery and they have captured the spirit of this Rhône varietal.
— L.W.
(10/1/1999)
A worthy followup to the wonderful 2006. Shows equal concentration of blackberry, blueberry and licorice flavors, with a bacon and pepper savoriness that tantalizes. The structure is fine and firm, the finish dry and spicy. Drink now for sheer deliciousness.
— S.H.
(12/1/2010)
This Merlot, Cab and Petite Sirah blend sneaked into a very upscale Napa Cabernet tasting, and it acquitted itself very well. Dry and firm in tannins, it shows a high level of refinement, not to mention ageability. With black currant, plum, pepper and dark chocolate flavors, it’s fine now and should hold and blossom for 6–8 years.
— S.H.
(12/1/2008)
This winery continues its tradition of offering some of the state’s cleanest organic wines at terrific prices. Here’s an exuberantly fruity wine that comes out swinging and doesn’t stop. Strong lemon and lime flavors; rich and dry, with pretty acidity. Not too oaky, which lets the lush fruit dance and shine. Best Buy.
— S.H.
(3/1/2000)