Region and Vineyards
Bonny Doon Vineyard is based in California’s Central Coast, a region benefiting from maritime influences, diurnal temperature variation, and a diversity of soil types ideal for Rhône grape varieties. The Santa Cruz Mountains and surrounding coastal zones where Bonny Doon sources fruit offer both the cooling Pacific breezes and long hang times that preserve acidity in rosé production.
The grapes for this Vin Gris are primarily sourced from cooler vineyard sites in Monterey County, known for their fog-laden mornings and slow ripening. The choice of location emphasizes freshness, subtlety, and aromatic complexity—hallmarks of Randall Grahm’s viticultural philosophy.
Winemaking
The Bonny Doon Vin Gris Rosé is a blend of Grenache (38%), Grenache Blanc (22%), Mourvèdre (17%), Cinsault (9%), Carignan (6%), and other Rhône varieties including Vermentino and Clairette Blanche. These varietals are carefully selected and pressed direct-to-press, ensuring a very pale, salmon hue with minimal skin contact.
The wine is fermented in stainless steel at low temperatures to preserve primary fruit aromas and freshness. Lees contact for several months lends additional textural complexity and depth. The result is a rosé modeled after classic southern French “vin gris,” yet with a distinctly Californian voice.
Tasting Notes
- Color: Pale salmon with silver reflections, brilliantly limpid.
- Aroma: Delicate aromas of wild strawberries, pink grapefruit, rose petals, and hints of herbes de Provence, lifted by a whisper of sea breeze minerality.
- Palate: Light-bodied and crisp, with flavors of red currant, white peach, and citrus zest. A chalky texture underpins its bright acidity, leading to a clean, saline finish.
Did you know?
Bonny Doon Vineyard, founded by Randall Grahm, was an early champion of Rhône varietals in California. Grahm famously dubbed himself the "Rhône Ranger," a nod to his trailblazing commitment to Rhône grapes at a time when California was dominated by Cabernet and Chardonnay.
Wine Pairing Ideas
- Niçoise salad: Complements the wine’s saline and herbal notes while matching its light body and acidity.
- Grilled shrimp with citrus glaze: Enhances the wine’s bright fruit and mineral backbone.
- Provençal vegetable tart: Harmonizes with the rosé’s Mediterranean herbaceous character.
- Goat cheese and fig crostini: The acidity of the wine cuts through the creaminess and balances the sweetness of the fig.
