Pink Wine of the Earth
This wine is perhaps the most emblematic of the great sea change
that has occurred at Bonny Doon Vineyard since the
sell-off/draw-down of the Ginormous Doonamath. This wine is a true
Vin Gris, which is to say, made from bespoke grapes (not a
by-product of red wine production), harvested at the appropriate
ripeness level for its style, and receiving but minimal skin
contact. The essential principle here is that less is truly more.
The wine does not overwhelm one with fruitybombasticity; it’s
charms are seductively subtle. Discreet nose of alpine strawberry,
evolving into a refreshing mintiness with additional air and
warming. On the palate, a beautiful natural crispness and a great
sleek and savory texture, in virtue of the extended lees
contact/bâtonnage the wine received postfermentation.
Possibly the most elegant and complex Vin Gris de Cigare to
Our Vin Gris, a Provençal-styled pink, is a rather pale salmon
color, owing to the fact that it is made from the lightest pressing
of bespoke grapes, harvested at the appropriate maturity, i.e. not
quite as ripe as those picked to produce a red wine. There is a
lovely chalky/smoky gunpowder tea aspect to the nose,1
with a suggestion of bergamot, wild strawberry and maybe even a
delicate trace of wintergreen. The fragrance is discreet and above
all, elegant and draws one to the wine rather than mounts a frontal
assault on one’s sensorium. On the palate, the wine has a sleek,
salty, savory, mouth-watering aspect and a refreshing acidity.
There is a wonderful persistent finish, making this one of the most
food-friendly wines conceivable.
Vineyard | Production Notes
The grenache for our Vin Gris came from bespoke sections of the
McDowell Valley, Mesa Verde, Rancho Solo and Ventana Vineyards,
harvested at the appropriate maturity level for this elegant style
of wine. About 15% of the wine is composed of traditional white
Rhône varieties, which add a surprising richness and foundation. We
also employed the practice of bâtonnage–the stirring or
re-suspension of lees after fermentation–to give the wine a
creaminess of texture.
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