Monday, September 7, 2015

Another Vampire-Free Vintage For Clos De Gilroy

The little California town of Gilroy is the garlic capital of the world, so they say, and one sniff as you drive by on the freeway confirms that nickname. Bonny Doon Vineyards President-For-Life Randall Grahm gives a nod to Gilroy - and all things aioli - with his Grenache named Clos De Gilroy. It just one of Grahm's red wines that exude a compelling savory side.

Bonny Doon’s Clos de Gilroy Grenache 2014 is made from Monterey County grapes - 89% Grenache, 9% Mourvèdre and 2% Syrah - from five different vineyards: Alta Loma (80%), Del Barba (9%), Rancho Solo (6%) Ventana Vineyard (4%), and one percent from Camp Four. The ‘14 Clos de Gilroy was a gold medal winner at the San Francisco Chronicle Wine Competition this year. It retails for $20 and 3,159 cases were made.

Grahm says that the 2014 vintage is done in a "slightly different style than the '13, perhaps a bit meatier and chewier." The wine is "still primarily sourced from the Alta Loma Vyd. in the Arroyo Seco," he says. "This is a superb example of what Grenache is capable of in cooler sites of the Central Coast, when not allowed to achieve a preternatural degree of (over)-ripeness."

Clos de Gilroy shows medium-dark purple in the glass, with beautiful aromas of cherry, strawberry and raspberry on the nose, augmented by an herbal note for which Grahm’s wines are known. Delightful red fruit on the palate joins some nice savory notes, earth and pepper notably. Light on its feet with a crisp acidity and fairly easy tannins, this is a great wine for sipping - it can even take a chill fairly well.

The wine will also pair nicely with a variety of dishes - anything pork or chicken is a cinch. It has the guts to go with beef stew and the elegance to make it a good match with salmon.

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