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 and mulberry in color as in nose. One scents cool loamy earth with suggestions of raspberries and Damson plums. I do so love the largely Grenache vintages of Cigare; there’s an unmistakable spiciness to them—orange peel, cinnamon and black pepper. Grenache is not just about fragrance however; any synesthete worth his/her Maldon salt will know that the scent of Grenache is in part highly textural—soft and velveteen. And sure enough, on the palate the wine is also an essence of velours.
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, roasted game birds, braised beef short ribs (we recommend a braise in our Clos de Gilroy), steak frites, 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.