We have gotten particularly adept in allowing for the expression of a wonderful savoriness in Cigare, and a pretty nice mastery of tannins. Recent vintages seem to show more structure than years past, and we are convinced that this vintage will be capable of very long ageing.
A beautiful wine-dark, mulberry color, and a first nose of dark, cool loamy earth with suggestions of raspberries, Damson plums and cherry/chocolate. On the palate, it is sleek and racy with a lively acidity, very soft tannins and great persistence. This is a wine from an extremely cool and elegant vintage, and by all experience, should be a great prospect for very long ageing and development.
94 POINTS, WINE REVIEW ONLINE: “Bonny Doon's flagship wine is this iconic American Rhone-style blend, which put both Randall Grahm and Bonny Doon on the map. Still crazy good after all these years, the 2011 is a muscular wine that will benefit from additional time in the cellar, though I wouldn't hesitate to serve it up now alongside a savory roasted chicken. This vintage emphasizes dark fruits and spice, with good balance, serious dimension on the palate, and a fine, lingering finish." - Robert Whitley, July 7, 2015
21.5% Ventana, 20% Del Barba, 14% Rancho Solo, 12% Evangelho, 10.5% Bien Nacido, 10% Alamo Creek, 9% Bechtold, 3% Gonsalves. Grenache (15% from our former Ca’ del Solo estate, now called Rancho Solo) adds rich black fruit flavors and a discreet spiciness. Syrah is principally sourced from Bien Nacido vineyard in Santa Maria Valley, which produces the closest analogue we have found to a Northern Rhône Syrah—tannic and meaty in the lower registers; peppery, fruitful and delicately floral in the top, all the while showing great balance and harmony. A select group of non-irrigated, centenarian Contra Costa vineyards continues to provide Mourvèdre for Cigare. A touch of Cinsault provides a very particular fragrance of flowers and aromatic herbs.
Food Pairing Notes
Lamb dishes of all sorts, Moroccan tagine, braised beef short ribs, wild mushrooms.
Ingredients: Grapes, tartaric acid, and sulfur dioxide. In the winemaking process, the following were utilized: indigenous yeast, yeast nutrients, and French oak chips. At the time of bottling, this product contained: 55 ppm total SO2 and 25 ppm free SO2.