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Bonarda

Bonarda is Argentina’s second most cultivated red variety after Malbec. There is still much confusion about the origin of Argentine Bonarda. Research by French and Argentine ampelographers has now shown that Argentine Bonarda is most likely the rare French grape Corbeau from Savoie and may be related to California’s Charbono. Most Bonarda is currently planted in vineyards in the eastern region of Mendoza. This region has a dry, warm and sunny climate, relatively deep alluvial soils, and abundant water for flood irrigation. Bonarda grows vigorously under these conditions, and careful vineyard management is required to avoid over cropping and dilute, low quality fruit. Bonarda is thin skinned, has tight clusters, and is susceptible to rot, so the dry desert-like conditions in eastern Mendoza help maintain healthy fruit. The most common style is one that is easy-drinking and juicy, offering aromas and flavours of black cherry, raspberry and plum. Wines in this style are generally dark in colour with a velvet texture and round tannins. Bonarda is a best friend to Italian cuisine, pork dishes, hard cheeses, and rich, chocolatey desserts.

  • Mi Terruño Uvas Bonarda 2011
    $23.99 Mi Terruño Uvas Bonarda 2014
    Grape Variety: 100% BonardaTasting Notes: Deep red colour with bright glints. Wild herb and red fruits aromas. Nice tannins and long finish at the palate. Enjoy with lamb, stews, pasta or pork belly. Vineyard: Santa Rosa...
  • Mi Terruño Reserva Bonarda 2012
    $40.99 Mi Terruño Reserva Bonarda 2012
    Top 5 James Suckling Argentine Bonardas - June 2015 Grape Variety: 100% BonardaTasting Notes: Intense ruby red colour with purple hints. The wine’s black currant and licorice aromas are offset with vanilla...
  • Mi Terruño Uvas Bonarda 2011
    $23.99 Mi Terruño Uvas Bonarda 2015
    Grape Variety: 100% BonardaTasting Notes: Deep red colour with bright glints. Wild herb and red fruits aromas. Nice tannins and long finish at the palate. Enjoy with lamb, stews, pasta or pork belly. Vineyard: Santa Rosa...