Bonny Doon is Demeter Certified Bio-dynamic. They aspire to produce wines in a more unaffected, hands-off style, with minimal wine-making intervention or manipulation. The intent is to restore life and vitality to the soil and respect the farm as a complex and self-sustaining organism, which makes it a perfect fit on the girl & the fig’s wine menu.
From the website: A wondrous California poppy-like wine full of zesty pear and spice extraordinaire made from Biodynamic Grenache blanc from our Ca’ del Solo vineyard in Monterey. Subtly ripe fruit notes of quince, citrus rind and green melon lead to a lush lightly spiced palate of nutmeg and cinnamon with a long creamy finish.
Winemaker Notes: This small lot, single vineyard, wine was hand harvested and sorted in late Fall, fermented in stainless steel and aged for 3 months in French oak puncheons, 20% of which were new. Ready to drink but able to develop for another 18-24 months.
From UC Santa Cruz Alumni Files: Randall Grahm (early ’70s, German Literature). Internationally renowned in the wine and food world for the award-winning wines he produces as the owner of Bonny Doon Vineyards, and erudite, humorous and unorthodox wine labels and newsletters. Described by Sunset magazine as “one part Baron Philippe de Rothschild, one part Monty Python.” Grahm won the Wine and Spirits Professional of the Year award in 1994 (nominated by the James Beard Foundation) and the Bon Appétit magazine 1999 Wine and Spirits Professional of the Year award (though, he writes, “that distinction is still subject to a recount in New York State”). In 1992, the “Rhoneranger” asteroid was named in his honor. Grahm describes himself as “a vitizen of the world.”
from the Feedbag ... Grahm, best known for being the man who introduced Rhone grapes to America, is especially adored by the more morally-minded wine people for his strongly principled stances and aphoristic pronouncements, like this one; “BY SOUL I MEAN SOIL, AND BY SOIL I MEAN TERROIR,” and “MINERALITY = LIFE FORCE.”
Varietal: 100% Grenache Blanc
Aromas: Wintergreen, hazelnut, pineapple salsa
Body: Full and lush
Vineyard: Ca’ del Solo, Monterey County
Alcohol by Volume: 14.5%
Serving Temperature: 45-55º F
Cellaring: 1-2 years
Production: 440 cases