An interesting wine that’s picking up some aging characteristics. The primary blackberry and cherry flavors are drying, accentuating earthier, mushroomy notes, while the oak has become fully integrated. A complex, low-alcohol wine that should gain traction over the next 6–8 years.
— S.H.
(12/1/2011)
This is an interesting and different wine. It’s much lower in alcohol than most Cabs, but completely dry, with a tobacco and sage pull to the black currant flavors. The firm tannins suggest cellar possibilities.
— S.H.
(9/1/2008)
This is a deeply flavored Chardonnay. Its full body embraces powerful flavors of ripe green apples, pineapples, butterscotch and spices. The wine is kept lively by good acidity.
— S.H.
(11/1/2005)
This is a very good, somewhat complex Sonoma County blend. It’s soft and dry, with upfront, accessible berry, cherry, herb and oak flavors, and smooth tannins. Balanced and restrained, it’s a nice partner for steak. Drink now.
— S.H.
(12/1/2007)
Very ripe, rich and oaky, made solidly in the California style. Doesn’t leave much to the imagination, but rewards for decadent pineapple, pear, crème brûlée, buttered popcorn and vanilla flavors.
— S.H.
(7/1/2010)
Bonneau’s ’05 is a really nice mountain Zin. It stays true to the wild, rustic character of the variety, with an explosion of leathery forest berries, coffee and herbs. But it retains balance and elegance.
— S.H.
(12/1/2007)
With 9% residual sugar, this Chardonnay is distinctly sweet. It’s also very Chard-like, with pear, peach and buttercream flavors. It’s a bit simple, but very tasty.
— S.H.
(8/1/2010)
Very ripe, with a bite of raisin skin bitterness. But it’s a lush wine, filled with chocolate, blueberry, blackberry jam and cedar flavors that go down nice and easy. Drink now.
— S.H.
(12/1/2011)