Wines

Côte Bonneville

Carriage House

Cabernet Sauvignon

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Chardonnay

Côte Bonneville Chardonnay DuBrul Vineyard

Tasting Notes:

2007 Côte Bonneville Chardonnay DuBrul Vineyard

Our 2007 Chardonnay DuBrul Vineyard displays beautiful aromatics.  The tropical fruit, Meyer lemon, minerality and a taste of honey are highlighted by the bright acidity.  Subtle oak and lovely integration linger on the extended finish.  This powerful white pairs well with Maine lobster and butter, grilled pork loin, or roast herb chicken.

The wine was vinified using traditional Burgundian techniques, aged on the lees for 17 months in French oak, then bottled, unfined and unfiltered, on February 18, 2009. 

Alcohol measures 14.5%, titrable acidity is 0.60, and the pH is 3.39, ageworthy but enjoyable now.  Only 200 cases were produced.

Accolades:

Seattle Wine Awards 2009

Grand Award of Excellence – GOLD
2007 Côte Bonneville Chardonnay
Estate Bottled DuBrul Vineyard
Chardonnay

2007 Côte Bonneville Chardonnay DuBrul Vineyard   93pts WA

Smooth, round and generous, vibrant with lively acidity. Tangerine and mineral undertones to the ripe pear and pineapple flavors echo enticingly, as the finish forms beautifully. Drink now through 2015. 200 cases made. –HS

2006 Côte Bonneville Chardonnay DuBrul Vineyard   91pts WA

A Chardonnay Dry White Table wine from Yakima Valley, Columbia Valley, Washington, USA

The 2006 Chardonnay offers smoky, toasty, tropical notes with a hint of baked apple in the background.  Creamy-textured, ripe, and well-balanced, it has succulent flavors and a long, pure finish.  Drink it over the next 4 years. Review by Jay Miller.

2004 Côte Bonneville Chardonnay DuBrul Vineyard   90pts WS

Soft, round and generous with its orange and spice-accented pear and honey flavors, which linger effortlessly on the silky finish.  Drink now through 2011.  90 cases made.  –HS (June 30, 2008)

Seattle Business Monthly, February, 2007 – A New Chardonnay Emerges

“A wonderful combination of ripe yellow apple fruit, soft mouth feel and heady body, with naturally balancing crisp acidity and slight minerality-all framed with a restrained dollop of toasty vanilla from 50 percent new oak fermentation and aging.  This first effort from Bonneville is already one of the state’s very best.”