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Bonny Doon Vin Gris de Cigare 2004

Rosé from California
  • WE90
0% ABV
  • W&S90
  • JS91
  • WS89
  • RP90
  • WE90
  • WE89
  • WS87
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Winemaker Notes

When we last spoke, spice and perfume merchants were haggling over lavender oil, rose petals and sandalwood while sipping dry rosé at a sidewalk café in Grasse, deep in the heart of Provence. And why would they not sip rosé, a potation which so strongly evokes the invigorating fragrance of wild aromatic herbs and botanicals common to the south of France? The 2004 Vin Gris is not the pudgy, alcoholic endomorph one might expect from such a hot, early year. In fact, the acid is a bit more pronounced compared to the previous vintage, perhaps because the wine is once again bone dry, unlike the ever so confected 2003. This 2004 is indeed one of the more classically styled editions of Vin Gris to date. All the signifiers we have come to associate with classic Provençal style rosé are there—a definite suggestion of aromatic herbs, citrus rind, rosehips and hibiscus along with a very pleasing, mild astringency on the back palate. This makes for a delicious apéritif, and allows the wine to pair much more elegantly with a wide variety of foods. Here one might imagine poached salmon, assorted birds or, if one fancies oneself a true Provençal, a bowl of bouillabaisse or a generous portion of ratatouille.

Critical Acclaim

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WE 90
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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).

California

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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredible range of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from tiny, family-owned boutiques to massive corporations, and price and production are equally varied. Plenty of inexpensive bulk wine is made in the Central Valley area, while Napa Valley is responsible for some of the world’s most prestigious and expensive “cult” wines.

Each American Viticultural Area (AVA) and sub-AVA of has its own distinct personality, allowing California to produce wine of every fashion: from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. In the Napa Valley, Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon Blanc dominate vineyard acreage. Sonoma County is best known for Chardonnay, Pinot Noir, Cabernet Sauvignon and Zinfandel. The Central Coast has carved out a niche with Rhône Blends blends based on Grenache and Syrah, while Mendocino has found success with cool climate varieties such as Pinot noir, Riesling and Gewürztraminer. With all the diversity that California has to offer, any wine lover will find something to get excited about here.

Rosé Wine

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Whether it’s playful and fun or savory and serious, most rosé today is not your grandmother’s White Zinfandel, though that category remains strong. Pink wine has recently become quite trendy, and this time around it’s commonly quite dry. It is produced throughout the world from a vast array of grape varieties, but the most successful sources are California, southern France (particularly Provence), and parts of Spain and Italy.

Since the pigment in red wines comes from keeping fermenting juice in contact with the grape skins for an extended period, it follows that a pink wine can be made using just a brief period of skin contact—usually just a couple of days. The resulting color will depend on the grape variety and the winemaking style, ranging from pale salmon to deep magenta. These wines are typically fresh and fruity, fermented at cool temperatures in stainless steel to preserve the primary aromas and flavors. Most rosé, with a few notable exceptions, should be drunk rather young, within a few years of the vintage.

CWC967425_2004 Item# 83608