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Bonny Doon Ca' del Solo Sangiovese 1999

Sangiovese from Central Coast, California
    0% ABV
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    Winemaker Notes

    It has been remarked before in these pages that we hold a special place in our hearts for the downtrodden, under-appreciated and misunderstood grapes of the world. When these aforesaid raisins mauditd come from a particularly funky patch of a gigantonormous, unnamed vineyard in King City, we only need consider vinifying them as a fortified (and spice-infused) wine to achieve a perfect Trifecta, unsalability-wise. But seriously, folks. It has taken us a while to really understand what is the highest and best use of sangio and I think we have finally found the groove with our treatment of this batch of Joves blood. Owing largely to the brilliantly synergistic crop yield inhibitory effect of phylloxera and nematode infestation, the vineyard gives us an exceptionally modest production, somewhat erratically (and erotically) ripening in the bargain. In any event, we wait and wait for the stragglers (disolve to pages falling off of calendar) to ripen to complete and succulent maturity and conclude our harvest when the sun is low in the Monterey sky, which would be late Octoberish. The wine, a product of grapes conceived and borne later in life, takes on a decadent and a vaguely Dorin Gray-like quality in its surmaturite - what this means in English is that this Sangiovese has a marvelous raspberry jam-like aroma, well this side of prunes and raisins. We added a little Charbono to the blend, which really pumps up the fruitiness, as if this little bomba di frutta really needed any more primary fruit. The wine will be the perfect complement to bollito misto or to any funeral baked meats that might coldly furnish forth the wedding table.

    Critical Acclaim

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    Bonny Doon

    Bonny Doon

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    Bonny Doon, California
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    Based in Santa Cruz, heartland of New Age thinking and deferred transition to adulthood, Bonny Doon Vineyard has a not-so surprising history of idealism and innovation. Founded by Randall Grahm in the bucolic hamlet of Bonny Doon, California, in 1983, we’re known for strikingly original wines made from lesser-known (though no less noble) grape varieties, the vinous Ugly Ducklings. Bonny Doon Vineyard made its mark with pioneering work with Rhône varieties, innovative production techniques, and imaginative marketing that has, truth be told, sometimes been too clever by half. Since the adoption of biodynamic farming practices in 2004 and the radical slimming down of product portfolio and case production in 2006 (with a concomitant greater degree of focus and attention to detail), the wines evince a more complex expression of varietal character, a more noticeable sense of organization, and a greater degree of life-force.

    Come visit our Tasting Room, located at 450 Highway 1, Davenport, CA, about 10 miles north of Santa Cruz. This is a wonderful intimate space that is the perfect venue to enjoy our doon-home wines, even if your home is perhaps Alpha Centauri. We’re here to serve mankind (wines that are out of this world).

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    Central Coast

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    The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces a good majority of the state's wine. This vast district stretches from San Francisco all the way to Santa Barbara along the coast, and reaches inland nearly all the way to the Central Valley.

    Encompassing an extremely diverse array of climates, soil types and wine styles, it contains many smaller sub-AVAs, including San Francisco Bay, Monterey, the Santa Cruz Mountains, Paso Robles, Edna Valley, Santa Ynez Valley and Santa Maria Valley.

    While the region could probably support almost any major grape varietiy, it is famous for a few. Pinot Noir, Chardonnay, Cabernet Sauvignon and Zinfandel are among the major ones. The Central Coast is home to many of the state's small, artisanal wineries crafting unique, high-quality wines, as well as larger producers also making exceptional wines.

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    Sangiovese

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    The perfect intersection of bright red fruit and savory earthiness, Sangiovese is among Italy's elite red grape varieties and is responsible for the best red wines of Tuscany. While it is best known as the chief component of Chianti, it is also the main grape in Vino Nobile di Montepulciano and reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino

    Elsewhere throughout Italy, Sangiovese plays an important role in many easy-drinking, value-driven red blends and on the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed success growing in California and Washington.

    In the Glass

    Sangiovese is a medium-bodied red with qualities of tart cherry, plum, sun dried tomato, fresh tobacco and herbs. High-quality, well-aged examples can take on tertiary notes of smoke, leather, game, potpourri and dried fruit. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

    Perfect Pairings

    Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and fine-grained tannins create a perfect symbiosis with tomato-based dishes, braised vegetables, roasted and cured meat, hard cheese and anything off the barbecue.

    Sommelier Secret

    Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may actually contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines as a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot or Syrah—with or without Sangiovese.

    CWC67391_1999 Item# 24374