With the characteristics of our Viognier’s native bouquet of peaches, gardenias and honeysuckle, we blend other varietals like Marsanne and Roussanne for added dimension and notes of apple and pear. The resulting wine is crisp yet creamy, with ripe stone fruit flavors nurtured through our organic growing process.

Food pairing

Grilled shrimp with tropical fruit salsa, thai dishes with mild curries and coconut milk, pumpkin curry, pizza with fresh mozzarella, papaya and diced serrano peppers, lobster and scallops in a pear vinegar cream sauce, smoked trout.

Producer

At Bonterra, we take our cues from the land and the fruit. We let them tell us what to do. Our holistic approach to winemaking took root in 1987 when we were experimenting with wine and food pairings. The fruits, vegetables and herbs we used came from our extensive organic garden. The purity, intensity and freshness of the flavors were amazing. From that point on, we committed ourselves to growing grapes organically. Over the years, we’ve evolved our philosophy based on what we know works. Today our vineyard is an environment of incredible diversity: soil, plants and animals work together to create a web of natural balance where all the elements thrive. Decades of learning and winemaking accolades have reinforced our passionate belief that our organic grapes make better wine.