Tasting Notes on Older Vintages
Red Wines
1987 Yakima Valley Cabernet Sauvignon
8/4/97 The kids were home and we had a bottle with barbecued rib steaks. There are still tons of fruit laced with bottle complexity. There are layers of cedar and vanilla. Definitely a drink now.
1988 Morrison Vineyard Cabernet Sauvignon
4/23/97 The fruit seemed to be a little diminished. Nice rich tannins on the palate, good clean nose. Judging from past tastings, now is the time to drink. No signs of oxidation.
12/24/99 Dark red, soft, mature, with no signs of oxidation. Crisp and clean with light leather on the nose. No hurry, but drinking really nice.
1989 Morrison Vineyard Cabernet Sauvignon
4/22/97 Full fruit on the nose. Round soft tannins on the palate. Rich, jammy flavors of very ripe fruit. This huge wine is now drinking very nicely. Plan to consume it on a very special occasion - you won't be disappointed. Note: this wine was so big and tannic as a youngster we had a hard time selling it.
4/29/01 Color is still brilliant red with no signs of browning. Nose is complex fruit with prunes and raisins. Tannins are subdued and sediment is plentiful. Still good for now. The cork was in like-new condition.
1990 Columbia Valley Cabernet Sauvignon
5/18/97 Nice cassis nose with some plump raisins. The color is brick red, an indication of a mature wine. Smooth, yet with substantial tannins in the mouth. Drink now and you won’t be disappointed.
1990 Chateau Puryear Vineyard Cabernet Sauvignon
Brick red, but not sign of oxidation, strawberry on the nose, soft mature tannins. Great bottle of wine. Probably best consumed in the next couple of years.
1992 Morrison Vineyard Cabernet Sauvignon
12/23/99 Spicy nose with very little fruit left. Somewhat sharp on the palate. yes" Brick red color. Drink now. Have a back-up bottle for special occasions.
White Wines
1989 Reserve Chardonnay
9/8/97 Had a bottle with barbecued Chinook Salmon for lunch. Outstanding. Rich spicy nose with lots of fresh-ground clove with vanilla and butter. The incredible thing is the mouth feel. It coats the mouth with a viscous lusciousness. It won't get any better, but will hold for some time.
Send your comments to winemaker@bonairwine.com
Home | Welcome | Boat Drinks | Outlets | Snapshots | Private Labels | Location | Weddings & Meetings | Map and Directions | Freebies | The Gallery | Links | Bonair Around the World | Global Warming? | Vintage Notes | Driving Test | Awards | Current Releases