(March 5, 2017) … I love a good Bonarda, reminds me a lot of Gamay in it’s fruitiness and simplicity, and when made well and with care it can be so wonderfully tasty. This version saw 8 months in both French and American oak and thus has developed great fruit sweetness and richness: spiced blueberry, black pepper, black cherry and cassis all make an appearance – yum.