Tranlsated by Ana Tagua for Winesur.com
Patricio Tapia, a famous Chilean wine taster, was in Mendoza knowing a bit more about this grape variety that, little by little, is finding its place. In an article published in his page Vinorama, he gives some impressions.
Bonarda has traditionally grown in eastern regions of Mendoza, in low regions and desert, stretching into a stifling plain that ends, after almost a thousand kilometers, in the sea, in Buenos Aires. But before, a lot before, Bonarda grows in the environs of Mendoza. It is a grape variety with a long ripeness cycle and high Ph, which means that its acidity is low and its fruit freshness (its tension in the mouth) is not as nervous as one expects.
It may be more nervous depending on genetics or may be because in that part of France, climate is cooler –much cooler- than in the east of Mendoza. Therefore, we do not know what may happen with Bonarda towards the west, towards the mountains. Oh, yes! Of course, we know it because there are high plantations of Bonarda. At least, the Bonarda I have tasted from these regions are delicious, starting from the mythical Colonia Las Liebres 2002 that, if my notes of those days are not wrong, was made with grapes from the Uco Valley.
Bonarda has also a soft texture like cream and its color is generally intense, concentrated and with flavors of blackberries and spices. This is its trade-mark. It is possible that it does not last long in the bottle, but I really do not care, provided it may be consumed throughout the year.
My theory is the following one: What happens if there is..Read full article
