The Central Coast of Southern California stretches at about 250 miles along the coastline reaching different counties like Santa Barbara, San Luis Obispo, San Francisco, Paso Robles, Livermore, Santa Cruz and Monterey. There are about four million acres throughout Central Coast region with 93,000 for winegrowing. With about 360 wineries, Central Coast accounts for 15 percent of wine grape production in California.
Cool fogs and afternoon breezes surround the Central Coast region, which is the perfect climate for grapes like Pinot Noir, Chardonnay, Merlot, Pinot Grigio, Riesling, Sauvignon Blanc, Syrah and many other grape varietals. Central Coast has well-drained gravel soils that lessen the strength of grape vines and increase the flavor concentration of grapes that turn into fine wines.
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.
“CUVÉE OUMUAMUA?”
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.
Review:
"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 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.
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.
Displays a compelling bouquet of strawberry, summer wildflowers, white rock, cola and the renowned Santa Maria Spice. Tender, lithe flavors of tree ripened cherry, dried herbs and hibiscus tea follow, with a mouthfeel made of pure silk.
The Bien Nacido Vineyard is located in the Santa Maria Valley on the South Central Coast of California, just east of Santa Maria. The topography of the valley features transverse ranges with an east/west orientation, opening up to the Pacific Ocean. The climate is strongly influenced by the ocean providing ideal temperate growing conditions for Pinot Noir. Early spring warming, mild summer temperatures and late arriving cold fall temperatures provide a long growing season for the development of rich color along with concentrated and complex flavors.
Review:
An intricately layered nose of sagebrush, blood, pencil lead, soy, beef jerky, lilac, violet, lavender and tight cranberries shows on this stunning wine from the historic vineyard. The palate offers rounded red fruits and cherry tomatoes that tighten around a sagebrush core, bolstered by lots of oregano, black pepper, dried basil and eucalyptus.
-Wine Enthusiast 94 Points
Le P'tit Paysan Cabernet Sauvignon is made from 96% Cabernet Sauvignon, 4% Petit Verdot
11 months on lees in French oak barrels (3% new)
Le P'tit Paysan offers intense blackberry, dark cherry aromas, chocolate, herbaceous and toasty notes on the palate. Medium-bodied, well-balanced with moderate and integrated tannins that give structure and liveliness to the wine.
Cabernet Sauvignon is sourced from two vineyards, a 44 year old vineyard planted in the calcareous alluvial deposits of the San Benito River and a 25 year old vineyard east of Gilroy, which grows in deep, extremely sandy soils against the foothills of the Diablo Range. The Petite Verdot from the Paicines AVA and grows in rocky alluvial deposits above the Tres Pinos arroyo. All three vineyards experience the warm days and cold nights typical of the Central Coast, allowing these late ripening Bordeaux varieties to be picked at high acidity and moderate sugars. Fermented whole berry in several lots with endemic yeasts, pressed after approximately 20 days. Aged for 11 months (3% new) French barrels. A beautiful example of ‘old school’ California Cabernet made with minimal intervention from mature vineyards.
Pairs well with steak, duck, game, hearty stews, ribs, and dark, rich sauces.
Le P'tit Paysan Le Ptit Pape is made from 62% Grenache, 19% Syrah, 14% Mourvedre, 3% Counoise, 2% Cinsault
Oak: Mixture of one and twice used barrels for 11 months and puncheons
Playful interpretaion of a domestic, baby, Chateauneuf-du-Pape.
Cherry blossoms, dusty road, red plums, herb de Provence. Rosewater and red cherry on the palate, nimble with medium body. Grippy finish with firm Grenache tannins and hints of olive and sagebrush.
Fermented in several lots ranging from 0-50% whole cluster. Fermeted to dryness on skins.
Aged in neutral barrels for 11 months. From limestone rich soils
Review:
"Ian Brand is dedicated to making great, regionally expressive wines at affordable price points, and this food-friendly blend of 62% Grenache, 19% Syrah, 14% Mourvèdre, 3% Counoise and 2% Cinsault is the centerpiece. Aromas of wild thyme, sagebrush and cranberry lead into a lighter yet lively palate full of chaparral spice, cracked pepper and zesty red fruit. Serve with anything."
- Wine Enthusiast (June 2018), 92 pts, Editors' Choice
"Pairs elegant fruit with a zesty sense of gaminess, accented by dried cherry, smoky dried herb and subtle leather hints that take on richness toward the refined tannins. Grenache, Syrah, Mourvèdre, Counoise and Cinsault. Drink now through 2024. 1,580 cases made. –TF"
- Wine Spectator (April 2018), 91 pts
Le P'tit Paysan Le Ptit Pape is made from 62% Grenache, 19% Syrah, 14% Mourvedre, 3% Counoise, 2% Cinsault
Oak: Mixture of one and twice used barrels for 11 months and puncheons
Playful interpretaion of a domestic, baby, Chateauneuf-du-Pape.
Cherry blossoms, dusty road, red plums, herb de Provence. Rosewater and red cherry on the palate, nimble with medium body. Grippy finish with firm Grenache tannins and hints of olive and sagebrush.
Fermented in several lots ranging from 0-50% whole cluster. Fermeted to dryness on skins.
Aged in neutral barrels for 11 months. From limestone rich soils
Betz Family La Serenne Syrah is 100% Syrah
La Serenne is the most reflective of the site/vintage dynamic of our three single-site 2012 Syrahs. Lovers of this wine know that its source, the Boushey Vineyard, is the highest altitude of the three vineyards and is typically the latest harvested. This cool site was accentuated by the cooler season and the results reflect the seriousness of this vineyard and its care.
An extraordinary, nearly impenetrable black purple color leads to a concentrated, inky aromatic impression: smoky black cherry and wild blackberry dominate, but a litany of supporting aromas is already emerging: smoke, violet, mushroom, roasted meat, Chinese 5 spice and minerals. It has a full attack on entry and a big, rich mouthfeel that goes on and on.
2012 is our 13th harvest from this site and these rows. We continue to be impressed with the chameleon nature of this vineyard, in cool years and hot, in heat spikes and cool springs: it provides us with surprises and opportunities at every harvest. While the themes of deep black fruits and pliant structure always surface, the nuance of this vineyard and its care (thank you, Dick Boushey) make it some of the most satisfying fruit we work with every harvest.
Review:
"The pure, elegant and textured 2014 Syrah la Serenne offers that classic violet and floral characteristics of the cuvee, as well as medium to full-bodied richness, lots of black raspberry fruit, fine, sweet tannin and a great finish. It’s not as powerful or concentrated as the La Cote Rousse, yet it’s a joy to drink and will cruise for a decade or more on its balance and purity. - Jeb Dunnuck"
- Robert Parker's Wine Advocate (Issue #225, June 2016), 93 pts
A deep powerful Gran Reserva from one of Rioja Alavesa’s most enduring family run wineries. The hillside terraced vineyards are sheltered by the Sierra Cantabria Mountains to the north from harsh weather extremes. Small plot production is utilized in this region of infertile chalky clay soil to produce clusters of excellent quality. Almost 900 plots are needed to complete the approximately 400 hectares of estate-owned or cellar-controlled vineyards, some with vines more than 100 years in age.
Tasting notes
Ruby red color with earthy tones. The wine shows finesse, elegance and complexity with good concentration of black fruit, thyme and rosemary with secondary aromas of leather and tobacco leaves. In the palate it is polished and rounded, making it pleasant and easy to drink. Fleshy with both elegance and power. It has touches of black fruit jam and liquorice. A long, delicious and persistent finish.
Suitable for pairing with a long, copious meal where it can accommodate braised vegetables, cold cuts, peppers stuffed with hake and shrimp, mushroom omelettes, cod Rioja style, both red and white meat... and so on.