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 from the vivaciously scented Alta Loma vineyard in the Arroyo Seco region of Monterey County.
$20.00 per bottle / $216.00 per case
$17.00 per bottle / $192.00 per case (Members)
Cool climate Grenache is really what this wine is all about, 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. The unexpectedly dark, violet color and the lively acidity of the ‘18 Gilroy speaks to the uniqueness of this vintage.
We aim for weapons-grade fruit from our sundry Grenache
vineyards, with the intent of producing killer Cigare, but
sometimes, alas, we end up Clos (but no Cigare); not so
this vintage. The 2018 Gilroy is truly exceptional and is
perhaps the most concentrated and intense Clos de Gilroy
we have ever seen. Perhaps it was the slightly smaller crop,
or perhaps the coolness of the vintage, but the ‘18 Clos de
Gilroy is deeply pigmented, almost verging on blue-violet,
and has a vibrant level of acidity. The wine is spicy, peppery
and perfumed - the scent of cassis is unmistakable - 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 wine-making practice is
exceptionally light-handed, with minimal intervention
and manipulation. While Clos de Gilroy typically
will contain a small percentage of other varieties and is
normally a blend of several vineyards, the 2018 bottling
is a virtually entirely derived from a single vineyard and is
essentially a single varietal bottling. The fruit was hand-
sorted, gently destemmed, and cold soaked to enhance
flavor and persistence. While most vintages of Clos de
Gilroy are intended to be consumed in their youth, this
particular bottling will likely be capable of significant
ageing and further development.
Food Pairing Notes
This wine pairs exceptionally well with a range of dishes, not the least being peppered ahi tuna steak. For the cheese lover, Tomme de Chèvre Bethmale. Best
served with a slight chill, especially as the weather warms