LaMadrid Estate Wines
Single Vineyard Bonarda
Agrelo, Mendoza, Cuyo, Argentina
The 2010 Bonarda (100%) was sourced from a 37-year-old vineyard, fermented with indigenous yeasts (as are all of these wines), aged for 9 months in new French oak inner-staves, and bottled without fining or filtration. Purple in color, it offers up a nose of underbrush, mineral, plum, mulberry, and violets. Concentrated on the palate with good depth, balance, and length, this flavorful effort deftly combines elegance and power, quite an achievement at this price point. Drink this outstanding value over the next 4-5 years. 90 Points The Wine Advocate
The 2010 Bonarda (100%) was sourced from a 37-year-old vineyard, fermented with indigenous yeasts (as are all of these wines), aged for 9 months in new French oak inner-staves, and bottled without fining or filtration. Purple in color, it offers up a nose of underbrush, mineral, plum, mulberry, and violets. Concentrated on the palate with good depth, balance, and length, this flavorful effort deftly combines elegance and power, quite an achievement at this price point. Drink this outstanding value over the next 4-5 years. 90 Points The Wine Advocate
1 person found it helpfulOct 27th, 2013
Great price to quality ratio. An impressive Agrelo Bonarda. Needs food
Great price to quality ratio. An impressive Agrelo Bonarda. Needs food
Aug 23rd, 2014
Even being an Argentinian Malbec, this label is very smooth and light-bodied; plum flavor predominates, low acidity.
Even being an Argentinian Malbec, this label is very smooth and light-bodied; plum flavor predominates, low acidity.
Nov 30th, 2022The guy at the Summehill LCBO (aka The Happiest Place on Earth, amirite?) knew off the top of his head that they don't have any Tannat in stock, and that was at once impressive and devastating, but then he was all, "have you ever tried Bonarda?" and proceeded to give a brief history of the grape, followed by tasting notes and an overview of current producers ("If you visit Brazil, this is what you'll be drinking"), and I was, like, "Okay fine—just ask for my hand in marriage already."
Anyway, the dude was totally right. Not complex, but big on flavour. I'm getting a little bit of lavender on the nose and some charcoal on the finish. Lots of warm climate juiciness, which made for a surprisingly good pairing with cream of broccoli/cheddar soup and oat bread.
The guy at the Summehill LCBO (aka The Happiest Place on Earth, amirite?) knew off the top of his head that they don't have any Tannat in stock, and that was at once impressive and devastating, but then he was all, "have you ever tried Bonarda?" and proceeded to give a brief history of the grape, followed by tasting notes and an overview of current producers ("If you visit Brazil, this is what you'll be drinking"), and I was, like, "Okay fine—just ask for my hand in marriage already."
Anyway, the dude was totally right. Not complex, but big on flavour. I'm getting a little bit of lavender on the nose and some charcoal on the finish. Lots of warm climate juiciness, which made for a surprisingly good pairing with cream of broccoli/cheddar soup and oat bread.
Rich tobacco and chocolate combines for a fantastic explosion on your tastebuds for a great social wine
Rich tobacco and chocolate combines for a fantastic explosion on your tastebuds for a great social wine
Sep 3rd, 2015This is a great value from Costco. I don't know if I've had a straight bonarda before, and I like this one. Think spices, salt, subtle fruit, and body. Think it was $10-13 decant it!!!
This is a great value from Costco. I don't know if I've had a straight bonarda before, and I like this one. Think spices, salt, subtle fruit, and body. Think it was $10-13 decant it!!!
Jul 11th, 2015Earthy merlot I think is a great way to describe. Drinks better the next day. Great with salty, peppery, smokey food. Great to drink while grilling. Bit of plum and some kind of mushroom.
Earthy merlot I think is a great way to describe. Drinks better the next day. Great with salty, peppery, smokey food. Great to drink while grilling. Bit of plum and some kind of mushroom.
Jul 6th, 2015