Description

Not quite as overtly gooseberry as a New Zealand Sauvignon, this is more reminiscent of kiwi and peaches. This is a great wine to accompany food. We also list the Bonterra Viognier, which is perhaps better to drink on its own, but the Sauvignon is delicious with all sorts of canapés. We tried this at a food and wine matching session where the Viognier was so aromatic that it overpowered some of the flavours, whereas the Sauvignon acted as a lovely foil to a wide variety of tastes.

More information

Bonterra Vineyards lie in the rugged hills overlooking the Russian River in California's Mendocino County, 120 miles north of San Francisco.

All the vineyards are organic and an amazing 69 varieties of cover crop such as clover, rye, peas and oats are planted between the vine rows to provide a natural habitat for bugs and insects. Chickens roam the vineyards gobbling up pests and there are birdboxes dotted around to encourage bluebirds and swallows who also feed on insects.

Bonterra's environmental philosophy extends across the whole production and marketing of the wines. 100% of their energy is from renewable resources and they have their own natural filtration system for recycling waste water from the winery. Grape pomace (pips, skins and stalks) from the harvest are composted for use in the vineyards.