Bonny Doon Picpoul is made from 100% Picpoul Blanc.
This Picpoul is from the Beeswax vineyard. Picpoul or "lip-stinger" is known, of course for its tingling acidity, but coupled with its singular savoriness, it creates a dramatic sensation on the palate.
The nose of this Picpoul is maritime, coupled with a discreet suggestion of peaches, wildflowers and the ubiquitous fragrance of beeswax.
This wine is utterly brilliant with the briniest oysters or Dungeness crab. Other ideas include grilled octopus with lemon, Moussaka, sardines a la plancha, grilled sardines with friseÌe & whole-grain mustard dressing.
Bonny Doon Le Cigare Blanc is made from 54% Grenache Blanc, 46% Vermentino.
Le Cigare Blanc is the white analog of Le Cigare Volant, Bonny Doon's flagship wine, named in honor of the cigarshaped alien craft banned by decree of the village council of Châteauneuf-du-Pape. A blend of 54% Grenache Blanc and 46% Vermentino, this wine is a study in pome fruit and citrus —Asian pear, green apple, with more than mere suggestions of lime blossom and citrus rind.
They call this cuvée, “Oumuamua,” (or “scout” in Hawaiian), so named in light of the recent mysterious cigar-shaped object/visitor to our solar system, initially imagined to be some sort of asteroid, but believed by none other than the chairman of the Astronomy Dept. at Harvard University to possibly be a solar-powered light-sail, sent on a reconnaissance mission to, well, check us out. But, withal, it appears that it may have arrived in the very nick of time, to bring a sort of much needed revitalization to our planet, and by metaphoric extension, to the Cigare brand itself.
Pale, slightly lime-green color with great freshness and a rather bracing acidity and a strong element of “minerality.” Despite its Central Coastal California provenance, the wine really does strongly signify some Mediterranean antecedents - a suggestion of herbal underbrush, sunny, coastal, salt-kissed citrus. The crisp acidity of the wine along with the lemon/lime element, makes it the perfect refreshing accompaniment to any dish that itself would benefit from a slight spritz of citrus. Le Cigare Blanc remains a great vin de gastronomie, pairing well with lighter seafood, as well as serving as an exemplary apéritif.
The perfect refreshing accompaniment to any dish that itself would benefit from a slight spritz of citrus. Le Cigare Blanc remains a great vin de gastronomie, pairing well with lighter seafood, as well as serving as an exemplary apéritif.
Prawns à la plancha, oysters, crab cakes, stuffed piquillo peppers, day boat scallops persillade, brandade de morue, sole meunière.
"Very light in the glass, this blend of 46% Grenache Blanc, 34% Vermentino and 20% Clairette Blanche offers honeydew, lime pith, wet gravel and a hint of lanolin on the nose. The palate is full of flavors, offering sliced pear and lime peel set upon a delicate texture. - MATT KETTMANN"
- Wine Enthusiast (October 2020), 90 pts
Bonny Doon Vin Gris de Cigare is made from 57% Grenache, 18% Grenache Blanc, 9% Mourvèdre, 6% Roussanne, 5% Carignane, 5% Cinsaut
This wine is quite emblematic of the great sea change that has occurred at Bonny Doon Vineyard since the sell-off/ draw-down of the Ginormous Doonamath, whereby we have essayed a most sincere effort to make “quieter” wines in a more natural, less manipulated fashion. As such, this Vin Gris is made from bespoke grapes and is not a byproduct of red wine production, per se. We harvested at the appropriate ripeness level for its style. The essential principle here is that less is truly more. The wine does not overwhelm one with fruitybombasticity; it’s charms are seductively subtle. An extremely elegant and complex Vin Gris de Cigare.
The Vin Gris is a return to form from recent vintages, and a true expression of a proper Vin Gris, which is to say a pale pink wine made with the scantest skin contact. As a result, the wine is somewhat lighter and more delicate on the palate with minimal astringency and perhaps more of a floral aspect than doonright fruitiness. The perfume of this wine is subtle, haunting, not vulgar or tawdry, like some of the louche rosés de la nuit. Enfin, this wine is all about elegance and restraint. Rosehips, cassis, fraises de bois, citrus rind, with a wonderfully austere stony finish.
The wine does not overwhelm one with fruity-bombasticity; it’s charms are seductively subtle. An extremely elegant and complex Vin Gris de Cigare.
The Grenache for our Vin Gris came from bespoke sections of the Alta Loma Vineyard, harvested at the appropriate maturity level for this elegant style of wine. About 24% of the wine is composed of traditional white Rhône varieties in substantial part from the Beeswax Vineyard in the Arroyo Seco district of Monterey, adding a surprising richness and foundation. We also employed the practice of postfermentation bâtonnage—the stirring or re-suspension of yeast lees—to give the wine a certain creaminess of texture.
Varietal Blend: 57% Grenache, 18% Grenache Blanc, 9% Mourvèdre, 6% Roussanne, 5% Carignane, 5% Cinsaut.
Appellation: Central Coast
Vineyards: 41% Alta Loma, 13% Beeswax, 11% Bokisch Ranch, 8% JD Farming, 6% San Miguel, 7% Cass, 5% Gonsalves, 4% Scheid, 3% Wente, 1% Rancho Solo, 1% Ventan
Alcohol by Volume: 13.2%
TA: 4.5 g/L
This wine just begs for oysters or stone crab.
Bonny Doon Le Cigare Volant Cuvee Oumuamua is made from 52% Grenache, 35% Cinsault, 13% Syrah.
As our story unfolds, we learn that with the 2018 vintage, there has been a fundamental change in the style of Le Cigare Volant. Not that there was anything at all “wrong” with the thirty-four vintages preceding the current one, mind you. For a number of reasons, mostly, alas, drearily fiscal/economical, the older style of Cigare has unfortunately proven to be a not particularly sustainable proposition at least from a financial perspective. The “new” Cigare, with a re-adjustment of the encépagement, by which we have dropped Mourvèdre from the mix and elevated the percentage of the (greatly underappreciated) and quite brilliant variety, Cinsault, creates a style of wine far more approachable and seductive in its youth.
We call this cuvée, “Oumuamua,” (or “scout” in Hawaiian), so named in light of the recent mysterious cigar-shaped object/visitor to our solar system, initially imagined to be some sort of asteroid, but believed by none other than the chairman of the Astronomy Dept. at Harvard University to possibly be a sort of probe, perhaps a solar-powered light-sail, sent on a kind of reconnaissance mission to check us out. (Ok, this last part is a bit of interpolation.) Anyhoo, it has been agreed that this was a very, very strange object that recently came to visit. And it appears that it may have arrived in the very nick of time, to bring a sort of much-needed revitalization to our planet, and by metaphoric extension, to the Cigare brand itself.
The color is a deep, vivid violet-red, owing in part to the lower pH of the wine. On the nose, the wine has a haunting kirsch nose (I suspect that’s the Cinsault), along with associated small red fruit (red and black currant) and perhaps a suggestion of blackberry. My colleague, Nicole Walsh and I toil away at the Cigare blend every year, and while the blend will change (sometimes radically, as it has this year), we share an idea of the Platonic form of Cigare, and the ‘17 certainly embodies that form. It goes something like this: Juiciness, fruit (but not confected or overripe), brightness, exuberance, joy, and not least, a sense of savoriness. I realize I’m not speaking orthodox wine parlance. We look above all for balance and for liveliness, for vinous qi. This wine is still incredibly young and just wants to jump out of its shoes.
INEYARD | PRODUCTION NOTES
The Alta Loma Vineyard in the Arroyo Seco area of Monterey County, was planted years back to one of the earlier selections of Tablas Creek Grenache clones, typically not a great selection for imparting real backbone or structure to the wine, but capable of making a wine that is enormously pretty and fragrant; in cool years, the fragrance of cassis or black currant is almost overpowering; most surprisingly, the Grenache in cool years from this vineyard is profoundly black in color. The Cinsault was sourced from the Loma del Rio Vineyard, a vineyard, under a previous nom de guerre (San Bernabe), we know quite well. This was the first year of production for the Cinsault and it was thinned multiple times both for enhanced concentration and evenness of ripening. The cooler climate gives the Cinsault a wonderful articulation of flavor, but what is most noteworthy is the fact that we were able to coferment the Cinsault with Syrah from the equally cool Mesa Verde Vyd. in the Santa Ynez Valley. Something magical happens when Syrah and Cinsault marry; the healthy tannin titer from the Syrah seems to give more structure to the Cinsault, helps to stabilize the color, and in general, insures that the blend will not evanesce tout de suite into the aetherial plane. The spicy, licorice component from the Syrah is a perfect foil to the Griotte cherry derived from the Cinsault.
Appellation: Monterey County
Vineyards: 48% Alta Loma, 35% Loma Del Rio, 6% Mesa Verde, 6% Zayante, 4% Rancho Solo 1% Lieff
Alcohol by Volume: 13.5%
TA: 6.1 g/L
Production: 11,500 cases
Cellaring: Drinkable upon release (6/19) with ageability of 7-10 years
Bonny Doon Old Telegram Mourvedre is made from 100 percent 100% Mourvedre.
Like the Rhone classic, it is produced from grapes which the label identifies as Mataro, an alias under which thick-skinned, late-ripening Mourvedre sometimes goes. From the nose, one scents licorice, blood(!) (make that very rare meat), blackberries (both berry and leaf), wet earth. There is a definite scent of beef bouillon, one of the absolute true signifiers of (proper) Mourvèdre. On the palate, the tannins are very plush and soft, almost a sense of sweetness (emphatically no R.S. in this), but with a really vibrant acidity and very great length. We somehow skirted the peril of over- ripeness and raisination, which is always a bit of a peril in the sunny climes of Antioch, CA. The wine is rich but also quite elegant at the same time.
Pairs with Wine-braised lamb shanks with herbes de Provence. Enoki mushroom tempura with soy-based dipping sauce. Hoisin-marinated chicken breasts served with wild & brown rice medley. Wild mushroom & thyme pizza. Pork shoulder. Beef short ribs.
Le Jade Picpoul de Pinet is made from 100% Picpoul de Pinet
Pale straw color. Delicate white flower, citrus and juicy pear aromas. Fresh, crisp, and bright acidity with mineral and saline accents. Well-balanced and easy-drinking.
A refreshing treat laced up with snappy food-friendly acidity.
Picpoul Le Jade makes a classic match with oysters on the half shell and goes very well with exotic food in general. Picpoul means lip-smacking good.
SOIL : Clay and limestone soil just a few kilometres from the reputed Etang de Thau (salted water lagoon) overlooking the Mediterranean town of Sète.
VINIFICATION : Grapes are harvested at 12°- 13° maturity
Skin maceration for several hours
Selection of drained juice after undergoing pneumatic pressure.
Cold double decantation.
Thermoregulated fermentation at 16°C
No malolactic fermentation.
Pomerols Picpoul Pinet HB Languedoc is made from 100 percent Picpoul.
Pale yellow color with green tints. Fresh and fine aromas of grapefruit and exotic fruit. Lime flavors, with typical focusing acidity, are hallmarks of Picpoul. Our best value, this wine impresses novices and hardened geeks equally.
Our Côtes du Rhône Villages is elaborated on the superb Terroir.
The average age of the vines is 34 years; The assembly favors
Grenache, Syrah and Mourvèdre. This complex wine can be kept 8 to 10 years and we
“ES LO QUE HAY - it is what it is. A common Spanish expression, but one I like to reserve for the few old high altitude Garnacha vineyards that survive in Aragon . What you taste in the bottle is a true expression of what there is in the vineyard. It´s as simple as that.”
High altitude ancient vineyards (75-100 years) at 1,000 to 1,100 meters above sea level with Pizarra slate and quartzite soils. Completely dry grown and unirrigated, this is an inhospitable continental climate with extreme changes of temperature where mountain herbs, almonds, cherry trees and Garnacha form a breathtaking patchwork. Low annual rainfall of 200-300mm and the remarkable soils produce fine and elegant Garnacha which is punctuated by intense black fruit flavors with complex mineral, smoke and garrigue notes.
"The red 2018 Es Lo Que Hay, comes from a vintage Norrel Robertson describes as "one of the standout years in our 17 years producing Garnacha." This is mostly Garnacha, with just 5% other grapes, as it comes exclusively from two old vineyards in the village of Villarroya de la Sierra, and such vineyards always have a small proportion of other grapes, mostly Moristel with a little Miguel de Arco and some Provechón (Bobal). All the varieties fermented together destemmed after a five-day cold soak with the natural yeasts and then matured in Flextank egg for 15 months. This is softer, with more clay and limestone influence rather than the slate soils from the vineyards used in the past for the cuvée. This has more depth and complexity, perhaps from the other grape varieties that complement the Garnacha, and probably has a little more acidity and tannin. It has tension, minerality and good acidity, probably from the Moristel, which tends to ripen a little later than the Garnacha. Tasty. Again, not a shy wine at 15% alcohol but nicely balanced. 3,966 bottles were filled in March 2020.- Luis Gutiérrez"
- Robert Parker's Wine Advocate (Issue #248, April 2020), 93 pts