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Blend: 90% Sangiovese, 5% Nero d'Avola, 3% Cinsault, 2% Colorino
Nowhere is the evolution of Bonny Doon's grape growing and winemaking efforts
more apparent than with Sangiovese. They had been working for
many years with a vineyard in Monterey County which produced zaftig and
extravagantly fruity wines. The
new incarnation of this wine is derived principally from the Gimelli Vineyard in San Benito
County. It is quite dark and mysterious,
perhaps even brooding at this point. Bonny Doon seems to have
channeled a more complex and elemental spectrum of flavors. Peel away one layer
to find cherried pipe tobacco smoke, beneath another chocolate tones. From the
periphery, liquored cassis and black cherry fruit are beginning to expand to the
center. The tannins are quite prominent at the moment, and they are moving in
the right direction toward resolution. And beneath it all, is a mineral crunch.
should evolve gracefully for at least 4 or 5 years.
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