Bonny Doon Clos de Gilroy Old Vine Grenache 2003

Other California

Winemaker's Notes

The eternal return of the (garlic) repressed. We made Clos de Gilroy for many years until we stopped unceremoniously -somebody (erroneously) thought that we were making too many wines - but we are now back in the sweaty saddle again. Who could ever forget the '89 Cuvée Tremblement de Terre (the grapes were in the press during the earthquake) or the Cuvée St. Marcel? C. d. G. is dedicated to the proposition that some grapes (viz. grenache) do their best work absolutely a capella, unadorned, as obtains in this particular case. We introduce a specially selected yeast strain, lovingly known as "71B," into crushed and destemmed grenache grapes from vineyards located "close to Gilroy" and the aromatics - all primary fruit aromas - are somewhat reminiscent of wines made by maceration carbonique. This is not a wine for long cellaring, rather for chilling down and quaffing with bistro cuisine or with barbecue. This wine is a poem about little red fruits.

About the Region

Grapes are grown all over California — anywhere that climate allows — and there are more than 100 AVAs, or American Viticultural Areas, in the state, with the main sub-divisions being Central Coast, Santa Cruz Mountains, Central Valley, North Coast, Sierra Foothills, South Coast, and the small Klamath Mountains area in far northwestern California. Some of the lesser-known areas include Livermore Valley, just south of San Francisco; Lodi County, to the east of San Francisco, famous for zinfandel; San Francisco Bay (a miscellany of vineyard regions east and south of the city), Temecula Valley (near the site of California's first mission vineyards), and even two AVAs in Malibu. Most varieties of Vitis vinifera are planted here, whether in experimental plots or en masse. Wines labeled simply as "California" are blended from more than one AVA.