Wine Spectator
88 6/30/05 Bonneau 2003 Chardonnay – Los Carneros Private Reserve
“A ripe, rich, concentrated style, with layers of fig, apricot and melon-scented fruit that’s still a bit raw, but all the ingredients for excellence are here...” Jim Laube



Wine Enthusiast
90 Bonneau 2005 Hyde Cabernet Sauvignon – Los Carneros
See Wine Enthusiast September 2008 issue for detail comments.

89 11/01/05 Bonneau 2003 Chardonnay – Los Carneros Private Reserve
“This is a deeply flavored Chardonnay. Its full body embraces powerful flavors of ripe green apples, pineapples, butterscotch and spices. The wine is kept lively by good acidity.”



The San Francisco Chronicle's Wine Selections
TWO STARS 7/06/06 Bonneau 2004 Chardonnay – Catherine's Vineyard – Los Carneros
“California Chardonnay lovers will enjoy this full-bodied wine that's lush with pear, apple, lemon and spicy oak..."
Lynne Char Bennett



Connoisseur's Guide to California Wine
88–ONE STAR Oct/2007 Bonneau 2004 Chardonnay – Catherine's Vineyard – Los Carneros
“The sweet, slightly honeyed qualities and comparatively fat feel of this very ripe wine convey the impression of a chardonnay nearing its peak, but, if fairly developed and wholly accessible now, it has a fair bit of fruit at its center and is not in danger of falling apart any time soon."

87–ONE STAR Sept/2007 Bonneau 2004 Zinfandel – Shenandoah Valley
“10% Petite Sirah. "...this ripe and rustic offering has a good sense of essential substance and is built along the sturdy lines we expect from Amador Zins. A bit of briar and a scant note of pepper combine with vanilla and notes of dried berries and its balanced mix of acids and tannins bodes well for a few years of age."

86 Aug/2007 Bonneau 2004 Cabernet Sauvignon – Sonoma County
“10% Petite Verdot, 5% Malbec. Scents of well-ripened cherries are comfortably combined with lots of sweet oak and a dash of dried herbs, in the aromas of this mannerly, glycerin-softened, young Cabernet, and the same mix of cherries and oak defines the wine's likeable, mildly tannic flavors as well. This...will likely reach its best sometime in the next three or four years."

86 Sept/2007 Bonneau 2005 Chardonnay – Catherine's Vineyard – Los Carneros
“Medium-concentration aromas of apples and rich oak run into a surprising green apple streak that somewhat belies the openness of the first nose. But, despite that later aromatic element, there is nothing about the wine's impact in the mouth that is anything other than full, fleshy and fairly inviting..."



San Francisco Chronicle Wine Competition
2006 – Silver – Bonneau 2003 Cabernet Sauvignon - Napa Valley
2007 – DOUBLE GOLD – Bonneau 2004 Chardonnay - Catherine's Vineyard
2007 – Silver – Bonneau 2004 Zinfandel - Shenandoah Valley
2008 – Gold – Bonneau 2005 Chardonnay - Carneros
2008 – Silver – Bonneau 2004 Cabernet Sauvignon - Sonoma
2008 – Silver – Bonneau 2005 Zinfandel - Shenandoah Valley



Orange County Faire
2006 – Silver – Bonneau 2003 Chardonnay - Private Reserve
2006 – Silver – Bonneau 2004 Zinfandel - Shenandoah Valley



Appellation America - "Wine Recommendation" by Catherine Fallis
01/17/07 – Bonneau 2003 Cabernet Sauvignon - Napa Valley
"...Smooth and silky on the entry, fine fruit and oak tannins give definition and structure. Varietally expressive notes of currant, cassis, tea leaf, and sage dominate the palate and long finish."
01/18/07 – Bonneau 2004 Zinfandel - Shenandoah Valley
"...Medium to full in body, it has a structured, taut, bold, juicy jolt of fruit with a sweet bubblegum note. The wine finishes with a hit of oak tannins..."
02/02/07 – Bonneau 2003 Chardonnay - Private Reserve
"...This is the kind of California Chardonnay I get excited about...easily a crowd pleaser...it has the ability to dazzle at the table..."



Piedmont Post - "The Wine Corner" by Pierre DuMont
02/28/07 – Bonneau 2004 Zinfandel - Shenandoah Valley
"This wine exhibits the light touch and good structure typical of Amador County wines. It is medium bodied, well balanced and harmonious. A great wine to open when you're firing up the grill and offering some ribs as burnt sacrifice to Bucchus."