55% grenache, 25% syrah, 16% mourvèdre, 4% cinsaut
38% Rancho Solo, 21% Bien Nacido 18% Ventana, 17% Del Barba, 4% Bechtold, 2% Alta Loma
Drinkable upon release. Potential: 10-15 years from release (May 2018)
2013 Le Cigare Volant
Red Wine of the Earth - 30th Anniversary Vintage
$45.00 per bottle / $486.00 per case
$38.25 per bottle / $432.00 per case (Members)
The 30th Anniversary release of this, our flagship wine. 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.
50 Great Summer Wines to Try From All 50 States | California - "It’s hard to choose just one, but I’m going with Bonny Doon Vineyard‘s 2013 Le Cigare Volant, which is the 30th-anniversary release of the flagship wine. Bonny Doon proprietor Randall Grahm has created an all-American project, Popelouchum, through which he plans to breed 10,000 new grape varieties to create a true vin de terroir California wine." (Eat Sip Trip)
Grenache 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 Cinsaut provides a very particular fragrance of flowers and aromatic herbs.
Food Pairing Notes
Lamb dishes of all sorts, Moroccan tagine, braised beef short ribs (we recommend a braise in our Clos de Gilroy), roasted wild mushrooms.
INGREDIENTS Grapes, sulfur, and tartaric acid. In the winemaking process, the following were utilized: indigenous yeast, yeast nutrients, and French oak chips, and copper sulfate.