Bonny Doon Vineyard Viognier California Light Port 2001

Winemaker's Notes:

One of the more unusual products ever produced at Bonny Doon (even by our standards)! The viognier was harvested from the Chequera Vineyard in Paso Robles. (An aside: This is the viognier which was originally thought to be roussanne at our old Estate vineyard in Bonny Doon, cuttings from which were used to plant Chequera in the early 1990s). Once harvested, the fermenting viognier was fortified with the addition of 8% assorted brandies (mostly fresh spirits but with a bit of peach and strawberry too), preserving some of the fresh viognier character and its unfermented grape sugars too. Then it was into French oak puncheon barrels for our creation to repose for six years before filtration and bottling. Our unique Viognier Port was left with approximately 8% residual sugar and a degree of 18.5 % alcohol. So, definitely with some power and a bit sweet, but not syrupy by any means. “B-but, how does it taste?” you query. The wine has a slightly brassy pink color with aromas of toasted coconut, caramel, orange zest, dried cantaloupe melon and milk chocolate. On the palate it is rich and flavorful but more off-dry than sweet, with roasted nuts, marshmallow, exotic stone and melon fruit flavors, a bit of oak tannin and a richly warm finish. Ready to drink now but will hold for a few years.

Region: USA » California

Vintages

  • 2001

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Color: White
Varietal: Viognier
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Bonny Doon Vineyard:
Based in Santa Cruz, the heartland of New Age thinking and dreaming, Bonny Doon Vineyard has a not so surprising history of idealism and innovation. Founded in 1983 by Randall Grahm, Bonny Doon is known for strikingly original wines made from “lesser” known grape varieties, the so-called vinous Ugly Ducklings. Originally focused on pinot noir, Bonny Doon Vineyard made its mark on the vinous wor... Read more
Based in Santa Cruz, the heartland of New Age thinking and dreaming, Bonny Doon Vineyard has a not so surprising history of idealism and innovation. Founded in 1983 by Randall Grahm, Bonny Doon is known for strikingly original wines made from “lesser” known grape varieties, the so-called vinous Ugly Ducklings. Originally focused on pinot noir, Bonny Doon Vineyard made its mark on the vinous world with its pioneering work with Rhône varieties and innovative production techniques. Since the adoption of Biodynamic® farming practices in 2004, Bonny Doon Vineyard wines evince a deeper sense of place, complexity, varietal expression and a noticeable sense of organization. We invite you to share in our most passionate and terrestrial expressions ~ the wines of Bonny Doon Vineyard. To all our Big House and Cardinal Zin Fans: In an effort to return to our roots and re-focus on the production of unique and distinctive, biodynamically produced wines truly expressive of place, President and Winemaker Randall Grahm of Bonny Doon Vineyard sold the rapidly growing BIG HOUSE and CARDINAL ZIN brands in July 2006 to the Wine Group, a management-owned wine company based in San Francisco. “I had been raving on long enough about the transcendental value of terroir; it was time to translate mere words into deeds. Today, the winery is much smaller, just 35,000 cases (and shrinking) we’re making fewer kinds of wine and we’re highly focused on making the most soulful wines we can possibly muster – wines of vibrant vitality, a deeper sense of place and life force.” Read less
Suggested Recipe Pairing presented by
Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

View Recipe


One of the more unusual products ever produced at Bonny Doon (even by our standards)! The viognier was harvested from the Chequera Vineyard in Paso Robles. (An aside: This is the viognier which was originally thought to be roussanne at our old Estate vineyard in Bonny Doon, cuttings from which were used to plant Chequera in the early 1990s). Once harvested, the fermenting viognier was fortified with the addition of 8% assorted brandies (mostly fresh spirits but with a bit of peach and strawberry too), preserving some of the fresh viognier character and its unfermented grape sugars too. Then it was into French oak puncheon barrels for our creation to repose for six years before filtration and bottling. Our unique Viognier Port was left with approximately 8% residual sugar and a degree of 18.5 % alcohol. So, definitely with some power and a bit sweet, but not syrupy by any means. “B-but, how does it taste?” you query. The wine has a slightly brassy pink color with aromas of toasted coconut, caramel, orange zest, dried cantaloupe melon and milk chocolate. On the palate it is rich and flavorful but more off-dry than sweet, with roasted nuts, marshmallow, exotic stone and melon fruit flavors, a bit of oak tannin and a richly warm finish. Ready to drink now but will hold for a few years.

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