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Flat front label of wine

Bonny Doon Le Cigare Blanc 2008

Rhone White Blends from Central Coast, California
  • RP88
14.3% ABV
  • WE93
  • JS93
  • WE91
  • RP87
  • WE92
  • WE91
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14.3% ABV

Winemaker Notes

Pale gold color with green-gold highlights, rich aromas of beeswax, lavender, quince and cardamom lead to a mouthful of Asian pear, quince and wild fennel with a distinctive note of minerals on the mid-palate. Silky in texture and perfectly balanced, the 2008 Le Cigare Blanc has a long, savory, satisfying finish. Its unique flavors will pair exceptionally well with fresh swordfish, lobster and roast turkey.

Critical Acclaim

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RP 88
Robert Parker's Wine Advocate
Grahm has come through with a strong blend of Roussanne and Grenache Blanc with his 2008 Le Cigare Blanc from the Beeswax Vineyard. Crisp honeysuckle, nectarine, and mango notes are present in this elegant, medium-bodied, richly fruity, fresh, lively wine, which should have lots of flexibility with food and drink well for 1-2 years.
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Bonny Doon

Bonny Doon

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Bonny Doon, Central Coast, 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).

Central Coast

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The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces the majority of the state's wine. The sprawling district covers most of the vineyard land between San Francisco and Santa Barbara from the coast 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 Monterey, Paso Robles, Santa Ynez Valley, Santa Maria Valley, and Santa Cruz Mountains.

Just about every major international grape variety is planted within this vast AVA, from Pinot Noir and Chardonnay to Cabernet Sauvignon and Zinfandel. A significant proportion of the region’s produce is generic, inexpensive bulk wine, but the Central Coast is also home to many small, artisanal wineries crafting unique, high-quality wines, as well as everything in between.

Rhône White Blends

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Full-bodied and flavorful, Rhône white blends are made in France’s Rhone Valley and beyond, proving most successful in Spain, Australia, South America, and California’s Central Coast. They are made from a combination of two or more of the white varieties permitted in the Rhône, potentially including Grenache Blanc, Marsanne, Roussanne, and Viognier.

In the Glass

Each variety brings something different to the table. Round, textural Grenache Blanc contributes green apple and white stone fruit flavors; weighty Marsanne adds structure and delicate honeysuckle aromas; russet-colored Roussanne lends intriguing herbal, tea-like notes, and Viognier provides an oily texture and an elegant floral perfume. The flavor of the final wine will depend on the chosen components of the blend and their respective proportions.

Perfect Pairings

Since Rhône white blends tend to be fairly full-bodied, they can be quite versatile food pairing wines and can work with light to medium rich meals that might normally be matched with reds. Meatier fish dishes with bold seasoning like grilled swordfish with caper butter or baked, herb-crusted mahi mahi are natural allies for these flavorful wines. Other ideal dishes include roast pork in mustard sauce, poached lobster with beurre blanc, or a rich and savory vegetable quiche. `

Sommelier Secret

In the Northern Rhône, blends of Marsanne and Roussanne are most common, in the appellations of St.-Joseph, Crozes-Hermitage, Hermitage, and St-Péray (in Condrieu and Château-Grillet, whites are made from Viognier only). The Southern Rhône, on the other hand, has much more variety, with many more permitted grapes including Bourboulenc, Clairette, Picpoul Blanc, and Ugni Blanc.

STC819014_2008 Item# 109705