The style at Bonnaire aims for honeyed fruit flavors, with complete malolactic fermentation to soften the acidity. This is in that style, with soft, ripe, creamy, buttery fruit, but balanced by lightness and crispness.
Roger Voss covers Bordeaux, Burgundy, Champagne, the Loire and South-West France as well as Portugal. His passion is matching food with wine, bringing the pleasures of the table to wine lovers. He has written six books on wine and food, and was previously national correspondent on wine for the London Daily Telegraph. He is based in the Bordeaux region.