Bonny Doon Vineyard Le Cigare Blanc 2010
It was 1967, the Summer of Love, and guys in my neighborhood were trading in their baseball gloves for electric guitars. The Beatles told us that all we’d need is love, barbers looked for new careers, and overnight an explosion of color and fashion replaced yesterday’s blue jeans and white tee-shirts.
Things were changing.
By the time ’69 rolled around, outdoor gatherings of young people were happening coast to coast and in Europe. I squinted through summer sunlight at a grassy slope packed so tightly with moving bodies wearing tie-dyed clothing that, from a distance, it gave the impression of being some massive, psychedelic bed quilt. Reaching the hill, the air filled with sounds of Jimi Hendrix amid atmospheric layers of pot smoke, sweat and the musky, vague-ish mint scent of patchouli.
I recall for you that period of personal flower child history because it is where I landed in a vivid flashback inspired by memory-prodding musky notes of Bonny Doon Vineyard’s Le Cigare Blanc reaching my brain, linking me to some dreamy reverberation of being a teenager during the late ‘60’s.
First produced in 2003, Le Cigare Blanc is the “white analogue” (says BDV’s Randall Grahm) to Boony Doon’s flagship and massively impressive red Le Cigare Volant, an homage to the wines of Chateauneuf-du-Pape.
Sourced from the biodynamically farmed Beeswax Vineyard in the Arroyo Seco area of California’s Monterey County, the wine is a blend of 55% Roussanne and 45% Grenache Blanc. The blending prescription apparently changes vintage to vintage depending upon the particular characteristics of each vintage year. Grapes are fermented together (the blend is completed up front) in double barrel and stainless steel with opportunity to tweak the final wine using unblended reserve.
Tasting Notes / Impressions:
A fragrant blast of pear, subtle musk, natural honey, notes of herb, mint and flowers. Complex, earthy, urgently sensual. Good weight on the palate, yet tender and plush in the mouth, enlivened by a citrus-y, mineral vein of acidity. Long, savory finish balanced with a delicate hint of bitter goodness. A blissed out, trippy, idealized, revolutionary wine for drinking, eating and loving
Food Pairing Suggestions:
Salmon lox, crustaceans (dreaming of angel hair pasta and crab meat in a delicate cream sauce), toast points with avocado and soft boiled egg, fatty sea fish, vegetable torte, quiche, creamy cow’s milk cheeses (brie, robbiola, etc.)