The companion wine to our “A Proper Claret"
90 POINTS, Wine Review Online: “For something different, it's always wise to turn to Bonny Doon and see what tricks winemaker Randall Grahm has up his sleeve. Gravitas is pretty much a white Bordeaux-style blend, except for the small splash of Orange Muscat (2.5 percent) that lends a floral note. The majority of the composition is Semillon and Sauvignon blanc. The wine is crafted in a soft, round, approachable style that emphasizes the fig and melon character of the Semillon. The Sauvignon delivers aromas of grapefruit and citrus as well as a bit of minerality and acid backbone. Delicious and delightful; a superb summer sipper." - Robert Whitley
Dan Berger's Wine of the Week
$16.00 per bottle / $172.80 per case
$13.60 per bottle / $153.60 per case
Many N. Americaners have little acquaintance with the earthy/floral white wines of Bordeaux, which run from the often prosaic Entre-deux-Mers to the sublime vins de terroir of Pessac and Graves; these undersung wines have created the template for our “Gravitas.” Gravitas—a blend of Semillon, Sauvignon Blanc, Sauvignon Musqué (the fragrant variant of SB), and a dollop of Orange Muscat—is something else again.
This product is not eligible for shipment to the state of Louisiana. Please contact us at 888-819-6789 option 3 with any questions regarding this.
The nose has the haunting perfume of magnolia flowers and
scent of white peaches, with suggestions of ripe Bosc Pear,
sweet green grass, exotic saffron and a touch of lavender honey.
But wait, there’s more: A bit of bergamot orange blossom,
jasmine, and key lime custard, quince and Madagascar
vanilla. These aromas are echoed on the palate adding a light,
deft, fresh acidity; a savory wine, perfect with all manner of
seafood and lighter entrées.
Silver Medal - 2015 Sunset International Wine Competition.
Gentle pressing of the fruit, indigenous yeast, stainless steel fermentation, completed malolactic fermentation, extended lees stirring for 5 months.
Food Pairing Notes
Oysters, cassoulet, grilled veggies. Staff favorites include blackened fish tacos - or if you're feeling fancy, lobster tacos!