Note well, the fruit for this wine does not, despite its name, derive from Gilroy, but instead primarily from the vivaciously scented Alta Loma vineyard in the Arroyo Seco region of Monterey County, accompanied by equally expressive Grenache from Rancho Solo, located just outside the wind-swept, tumble-weeded town of Soledad.
$20.00 per bottle / $216.00 per case
$17.00 per bottle / $192.00 per case (Members)
For a long time I went to bed aïoli, clovèd in nothing but the barest essential oils. The Wine Formerly Known as Clos de Gilroy (TWFKaCdG) pays homage to the quaint, rustic town of Gilroy, the spiritual locus of all matters alliaceous. However, note well, the fruit for this wine does not, despite its name, derive from Gilroy, but instead primarily from the vivaciously scented Alta Loma vineyard in the Arroyo Seco region of Monterey County, accompanied by equally expressive Grenache from Rancho Solo, located just outside the wind-swept, tumble-weeded town of Soledad. (Il faut souffrir.) The blend is completed by some very peppery Syrah from ultra-cool Edna Valley. But, Grenache is really the star of the show, and it exhibits all the hallmarks of exceptional coolth—bright raspberries, red fruit, esp. black currant, with a strong suggestion of black pepper and mint, a whiff of dark earth, and a supple, lingering finish.
We aim for weapons-grade fruit from our sundry
Grenache vineyards, with the intent of producing killer
Cigare, but sometimes we end up Clos (but no Cigare).
A somewhat more elegant Clos de Gilroy than one has
typically seen in years past, this wine has the elegance
of a Proustian madeleine, and supports the notion
that Grenache is the stylistic analogue (writ South) of
Burgundian Pinot noir. This wine is exceptionally spicy,
peppery and perfumed, and pairs exceptionally well with
a range of dishes, not the least being peppered ahi tuna
steak. Best served with a slight chill, especially as the
weather warms up.
Bonny Doon Vineyard’s winemaking practice is
exceptionally light-handed, with minimal intervention
and manipulation. We created the 2016 Clos de Gilroy
from hand-harvested grapes deriving from five Central
Coast vineyards. The fruit was hand-sorted, gently
destemmed, and cold soaked to enhance avor and color
extraction. The must was gently punched doon to gently
enhance extraction and underwent somewhat extended
maceration for greater integration.
Food Pairing Notes
Ahi tuna steak.