The Reserva version of this bonarda spends a full six months in oak barrels – 70/30 split of French and American. In this case the aromatic black fruits have a coffee/vanilla coating that fattens the wine. The fruit is riper more jam-like, the flavours spicier and softer. Many will find this style attractive but we would like a little more electricity and pure fruit flavours. Best with smoky, grilled meats. Newfoundland-born Gord Ryan and Katrina O’Reilly-Ryan, now living on Vancouver Island, are part owners of Chayee Bourras where the Bonarda vines are some 45-years-old.
Score: 88 points -- Anthony Gismondi, March 2017