2017 Clos de Gilroy
Monterey County Grenache
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.)
Item Ships: Mar 26, 2018
Pre-Release! Order it today, item ships on Monday, March 26th.
$20.00 per bottle / $216.00 per case
$17.00 per bottle / $192.00 per case (Members)
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 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. (This is the “Pinot Noir” that North Americans are
seeking; they just don’t realize it yet.)
Bonny Doon Vineyard’s winemaking practice is
exceptionally light-handed, with minimal intervention
and manipulation. We created the 2017 Clos de Gilroy
from grapes deriving from three cool climate Monterey
County vineyards as well as one warmer (but older and
wiser) side in Contra Costa. The fruit was hand-sorted,
gently destemmed, and cold soaked to enhance flavor
Food Pairing Notes
Ahi tuna steak.