CHAYEE BOURRAS Bonarda
Bright red with shades of violet, the Bonarda has a nose of red fruits like raspberry, strawberry, blackberry, cassis and cherry, laced with an intense flowery aroma, specifically violet, characteristic of the variety. Pleasantly sweet on the palate with intense red fruit, velvety tannins and good balance.
Bonarda was the most cultivated grape in Argentina up until the last decade or so when it was overtaken by Malbec. It thrives in the unique climate of Mendoza, but there is some dispute about the origins of the grape. It is believed by some to be an import from Italy, but there have been some who believed it to be a descendant of Croatina, and the confusion is not helped by the fact that there are several other varieties that are sometimes known as Bonarda. The varietal typically makes a lighter-bodied, fruity wine with light tannins and moderate acidity. However, with concentrated fruit from older vines, and especially when oak aged, Bonardas can also be big, fruity, dense and tannic wines with deep colour and fig and raisin characteristics. The Chayee Bourras Bonarda is from old vines, and is more like the French Corbeau, whose name translates to black raven for the intense colour of its clusters.
AB CSPC + 764918
Region: San Rafael, Mendoza, Argentina
Varietals: 100% Bonarda
Chayee Bourras, located in the foothills of the Andes in the Mendoza area, is an 8-acre vineyard with 50-plus year old Bonarda vines. It is a partnership between a couple of Canadian families who had been looking all over the world for a vineyard to call their own, and the Gomez family, who owned the vineyard and shared their vision of making an iconic wine. Together, they have created this boutique winery with very small production of Bonarda.
Region & Vineyard Notes
Cuadro Benegas is located on a mountainous elevation near the town of San Rafael in the heart of Mendoza. The vineyards are planted in sandy loam soil, in the foothills of Sierra Pintada, 800 meters above sea level. Irrigated by the famous river Diamante, the vineyards are exposed to harsh weather, extreme temperatures, snowfalls, high thermal fluctuations in summer -- all ideal conditions for the cultivation of vines as they provide the wine of the region with a particular style.
Age of Vines: 50 years
Soil: sandy loam
Altitude: 800 m
Total Acidity: 5.78 g/l
Residual Sugar: 2.57 g/l
Yield per hectare: 90 q/ha
Winemaking: Manual harvest and grape selection at optimum ripeness. Cold pre-fermentation maceration for 72-96 hours. 7-day fermentation in 5,000l conical stainless steel tanks, filled by gravity. Pumping over operations to extract the best of the skins.