Wines

" Crafted with vision, rooted in place—each bottle is a taste of discovery. "

bonny-doon-22-cabaret-1712091186156.avif

2022

BDV Cabaret

The San Juan North and SLO Clark vineyards (Cabernet & Tannat) are located in the San Juan Creek AVA of Paso Robles. The broad alluvial plain of the AVA consists of mostly loamy sands, gravelly to sandy clay loams. These create moderately draining conditions in the vineyards which encourage moderate vigor in the vines. This also provides an environment for deep soil rooting depths and some moderate to high water stress. With the abundance of sunshine in the San Juan Creek AVA, moderate yields are common with earlier harvest dates. The Loma del Rio vineyard is typically where we source our Grenache for Vin Gris, however 2022 was such an exceptional harvest year, I was able to leave some rows to hang longer allowing for red wine production.

BDV Cinsaultnaut

2023

BDV Cinsaultnaut

The Becthold vineyard is one of the oldest vineyards in California. Going on 136 years of age, this is a true gem that we had discovered back in the early 2000’s. Head trained and dry farmed to help tame the vigorous nature of Cinsault, the fruit from these vines is some of the most expressive we’ve ever encountered for this variety. To accentuate and concentrate even a bit more, the wine was saigneed (a porti on of juice was removed from the fermenter at crush) to allow for a more favorable skin to juice rati o for red wine. Cinsault naturally lacks anthocyanin (red pigment) and tannin, so when a red wine is desirable, saignee is our friend.

bonny-doon-falanghina-1713558149354.avif

2023

BDV Falanghina

The Trousseau Gris is very close to the Falanghina vineyard and so the notes are similar. 2023 had a very cool growing season and subsequently a long harvest season. The Falanghina was picked in early November, allowing for great flavor development, retaining still a modest alcoholic degree.

BDV Galactic Stellar Manifestations (GSM), 2022

2022

BDV Galactic Stellar Manifestations (GSM)

2022 was blessed with a long, even ripening conditions for most of the Central Coast where we sourced this blend. Each of the varieties were picked in late October. We saw exceptional color development, tannin and fruit this vintage.

22-blanc-1688768282764.avif

2022

BDV Le Cigare Blanc

With this vintage we’ve gone a little heavier on the Vermentino bit and the results are spectacular: There is the delicate suggestion of white flowers and of course the quality that Vermentino brings, which the French call balsamique (or resinous). But what really stands out is the absolutely intense pear-like fragrance (and of course) the wine’s exemplary length and persistence.

22-blanc-1688768282764.avif

2023

BDV Le Cigare Blanc

Grapes were picked early to preserve acidity, then lightly pressed, with the juice settling for 3 days. The juice was then fermented in stainless steel and aged on the lees (spent yeast) for 4 months. Malolactic fermentation was prevented to preserve the wine’s natural acidity.

bonny-doon-le-cigare-orange-X4

2023

BDV Le Cigare Orang

Each variety is picked separately at low brix and good natural acidity. Destemmed and fermented at cool temperatures in both rotary and stainless steel closed top tanks. The average time of skin contact is 14-16 days before pressing into stainless steel. THe wine is kept cold and only minimal sulfur is added before bottling.

bonny-doon-le-cigar-volant-22

2022

BDV Le Cigare Volant

“The fruit is carefully selected to ensure its full potential of ripeness with balanced chemistry, and as usual for Cigare, Grenache is the star of the show. As we all know, Grenache grown in relatively cool sites in coastal California has a growing season long enough for it to create the spicy, peppery quality that we love so much and expect to taste in Cigare. We included, as is our wont, some wonderful Cinsault, a rather plump and juicy grape, which was signee to a fare-thee0well, to increase the concentration of this lightly colored and structured grape. The wine was aged in stainless steel tank and bottled ten months after harvest to preserve freshness and vibrancy.” -Randall Grahm (Director of Winemaking/Founder)

bonny-doon-le-cigar-volant-2023
bonny-doon-le-cigar-volant-2023-BACK

2023

BDV Le Cigare Volant

“The fruit is carefully selected to ensure its full potential of ripeness with balanced chemistry, and as usual for Cigare, Grenache is the star of the show. As we all know, Grenache grown in relatively cool sites in coastal California has a growing season long enough for it to create the spicy, peppery quality that we love so much and expect to taste in Cigare. We included, as is our wont, some wonderful Cinsault, a rather plump and juicy grape, which was signee to a fare-thee0well, to increase the concentration of this lightly colored and structured grape. The wine was aged in stainless steel tank and bottled ten months after harvest to preserve freshness and vibrancy.”

BDV Making Contact, 2023

2023

BDV Making Contact

Grapes were destemmed to a stainless steel tank and spent 16 days on skins before pressing. The tank was gently pumped over daily and the wine was pressed into neutral French oak and aged in barrel for 6 months before bottling. The relatively thin skins and relative paucity of tannin of the variety allowed for extended skin contact without concomitant astringency.

BDV Perfect Clairetty, 2022

2022

BDV Perfect Clairetty

The fruit was hand-picked on October 10th, whole-cluster pressed to a stainless steel tank. Cool fermentation to preserve aromatics. Lees aging for 5 months.

bonny-doon-picpoul-23

2023

BDV Picpoul

Harvest is a careful decision made by carefully monitoring the ripeness over weeks of sampling and tasti ng. Hand harvested, whole cluster pressed to stainless steel tanks. Cool fermentati on to preserve aromati cs and complexity.

BDV Ser Pinot Noir, 2022

2022

BDV Ser Pinot Noir

Located less than 2 miles from the ocean, this vineyard is the pinnacle of coastal California, cool climate viti culture. Soils are a mix of sandstone and schist. A blend of clones 667,777, and 828 (La Tache) yield an elegant and layered wine. The Rio del Mar Vineyard is sheltered from heat stress and smoke from wildfi res in even the most challenging vintages. The meti culous care of the vineyard, low yields, and variety of excepti onal clones have proven to deliver outstanding fruit.

BDV Ser Sparkling Gruner Veltliner, 2022

2022

BDV Ser Sparkling Gruner Veltliner

Vineyard/Vintage Notes: The Mesa Del Rio vineyard is a benchland parcel on the western side of the Salinas Valley at the foot of the Santa Lucia Highlands. We produced the Sparkling wine via traditi onal “methode champenoise”. The wine was under ti rage, or on the secondary fermentati on yeast lees in the bott le, for 18 months. Upon disgorgement, aft er the wine was riddled and clarifi ed, a very discreet amount of dosage, or sweet wine was added to balance the acidity and pronounce the beauti ful fruit.

BDV The Old Telegrahm, 2022

2022

BDV The Old Telegrahm

100% destemmed to open top fermenter. Post primary fermentation, we allowed the fruit to macerate on the skins for about 2 weeks. Pressed to older barrels and puncheons, aged for 10 months on the lees. Bottled unfined and unfiltered.

BDV Trousseau Dare, 2023

2023

BDV Trousseau Dare

Whole cluster pressed and stainless steel ferment; the wine was subsequently racked to neutral puncheon where it reposed for four months. Bottled with a relatively minimal SO2 addition.

BDV Vin Gris de Cigare, 2023

2023

BDV Vin Gris de Cigare

“There is a great synergy between the principal cépages in the ’23 Vin Gris. Grenache in this relatively cool vintage provides the usual olfactorily suspects: wild strawberry, peach, guava and rhubarb and a very discreet scent of white pepper with Cinsault furnishing the elegant candied cherry topnote that chromatically sits atop its vitaceous conjugate. (Mourvedre, at its near homeopathic level, contributes a useful background earthy note.) We have continued the post-fermentation practice of leaving the wine on its lees to great effect; the wine has a wonderful creaminess and length on the palate in virtue of this enlightened practice.”

bonny-doon-le-cigar-volant-22

2021

BDV Le Cigare Volant

In 1954, the village council of Chateauneuf-du-Pape was quite perturbed and apprehensive that flying saucers or “flying cigares” might do damage to their vineyards, were they to land therin. So right-thinking men all, they passed an ordinance prohibiting the landing of flying saucers or flying cigares in their vineyards. The ordinance further states that flying saucers or flying cigares that did land were to be taken immediately to the pound.

BDV OVNI, 2020

2020

BDV OVNI

Brut Rosé of Central Coast

Unidentified objects in space are closer than they may appear. This grenache-based sparkling wine is particularly close to our Rhônish hearts. OVNI Brut Rosé is an elegant solution for when (profoundly) out-of-town visitors unexpectedly drop in. To be served as ice-cold as space itself.

BDV Ser Cabernet Pfeffer, 2022

2022

BDV Ser Cabernet Pfeffer

Located in the Cienega Valley on the eastern side of the Central Coast wine growing region with extraordinary, deep rooted 100 year old vines grown on a small hillside. Head trained (no vine trellis), dry farmed (no irrigation). Tucked into the mountains at ~1000 ft elevation, the climate is cool and dry (6-8″ rainfall per year). Soils are decomposed granite and limestone. Organically farmed.

BDV Ser Dry Orange Muscat, 2022

2022

BDV Ser Dry Orange Muscat

Direct to press, stainless steel fermentation with cool temperatures to preserve aromatics. The wine underwent spontaneous malolactic fermentation before finishing its primary fermentation. This non-intentional process converted the malic acid in the wine to lactic acid, providing a surprising, interesting complexity and richer mid palate than previous vintages. (Completion of ML fermentation also generally results in one’s SO2 additions going farther, i.e. less is bound up in the “total.”)

BDV Ser Pinot Noir, 2022

2022

BDV Ser Pinot Noir

Located less than 2 miles from the ocean, this vineyard is the pinnacle of coastal California, cool climate viti culture. Soils are a mix of sandstone and schist. A blend of clones 667,777, and 828 (La Tache) yield an elegant and layered wine. The Rio del Mar Vineyard is sheltered from heat stress and smoke from wildfi res in even the most challenging vintages. The meti culous care of the vineyard, low yields, and variety of excepti onal clones have proven to deliver outstanding fruit.

BDV Ser Sparkling Gruner Veltliner, 2022

2022

BDV Ser Sparkling Gruner Veltliner

Vineyard/Vintage Notes: The Mesa Del Rio vineyard is a benchland parcel on the western side of the Salinas Valley at the foot of the Santa Lucia Highlands. We produced the Sparkling wine via traditi onal “methode champenoise”. The wine was under ti rage, or on the secondary fermentati on yeast lees in the bott le, for 18 months. Upon disgorgement, aft er the wine was riddled and clarifi ed, a very discreet amount of dosage, or sweet wine was added to balance the acidity and pronounce the beauti ful fruit.

BDV Ser Sparkling Orange Muscat, 2020

2020

BDV Ser Sparkling Orange Muscat

Produced in the traditional “méthode champenoise,” the wine was bottle fermented, held ‘en tirage’ or on its lees for 18 months. Only the smallest addition of a “dosage,” or addition of sweet wine to top the bottles at the time of disgorgement, was added.

BDV Ser Vermentino, 2022

2022

BDV Ser Vermentino

100% Creston Ridge Vineyard, El Pomar District

Vintage
2022
Varietal
Vermentino
Appellation
El Pomar District
bonny-doon-22-cabaret-1712091186156.avif

2022

BDV Cabaret

The San Juan North and SLO Clark vineyards (Cabernet & Tannat) are located in the San Juan Creek AVA of Paso Robles.   The broad alluvial plain of the AVA consists of mostly loamy sands, gravelly to sandy clay loams. These create moderately draining conditions in the vineyards which encourage moderate vigor in the vines. This also provides an environment for deep soil rooting depths and some moderate to high water stress. With the abundance of sunshine in the San Juan Creek AVA, moderate yields are common with earlier harvest dates.  The Loma del Rio vineyard is typically where we source our Grenache for Vin Gris, however 2022 was such an exceptional harvest year, I was able to leave some rows to hang longer allowing for red wine production.

bonny-doon-falanghina-1713558149354.avif

2023

BDV Falanghina

The Trousseau Gris is very close to the Falanghina vineyard and so the notes are similar. 2023 had a very cool growing season and subsequently a long harvest season. The Falanghina was picked in early November, allowing for great flavor development, retaining still a modest alcoholic degree.

BDV Galactic Stellar Manifestations (GSM), 2022

2022

BDV Galactic Stellar Manifestations (GSM)

2022 was blessed with a long, even ripening conditions for most of the Central Coast where we sourced this blend.  Each of the varieties were picked in late October.  We saw exceptional color development, tannin and fruit this vintage. 

BDV Making Contact, 2023

2023

BDV Making Contact

Grapes were destemmed to a stainless steel  tank and spent 16 days on skins before pressing.  The tank was gently pumped over daily and the wine was pressed into neutral French oak and aged in barrel for 6 months before bottling.  The relatively thin skins and relative paucity of tannin of the variety allowed for extended skin contact without concomitant astringency.

BDV Perfect Clairetty, 2022

2022

BDV Perfect Clairetty

The fruit was hand-picked on October 10th, whole-cluster pressed to a stainless steel tank. Cool fermentation to preserve aromatics. Lees aging for 5 months.

BDV Ser Sparkling Gruner Veltliner, 2022

2022

BDV Ser Sparkling Gruner Veltliner

Vineyard/Vintage Notes: The Mesa Del Rio vineyard is a benchland parcel on the western side of the Salinas Valley at the foot of the Santa Lucia Highlands. We produced the Sparkling wine via traditi onal “methode champenoise”. The wine was under ti rage, or on the secondary fermentati on yeast lees in the bott le, for 18 months. Upon disgorgement, aft er the wine was riddled and clarifi ed, a very discreet amount of dosage, or sweet wine was added to balance the acidity and pronounce the beauti ful fruit.

BDV The Great Tannat, 2022

2022

BDV The Great Tannat

100% destemmed to stainless steel closed top fermenter. Pressed at dryness, aged in stainless for 6 months, then transferred to 4 year old barrels for another 4 months.

BDV The Old Telegrahm, 2022

2022

BDV The Old Telegrahm

100% destemmed to open top fermenter. Post primary fermentation, we allowed the fruit to macerate on the skins for about 2 weeks. Pressed to older barrels and puncheons, aged for 10 months on the lees. Bottled unfined and unfiltered.

BDV Trousseau Dare, 2023

2023

BDV Trousseau Dare

Whole cluster pressed and stainless steel ferment; the wine was subsequently racked to neutral puncheon where it reposed for four months. Bottled with a relatively minimal SO2 addition.

BDV Popelouchum Grenache Gris Grenache Blanc, 2022

2022

BDV Popelouchum Grenache Gris/Grenache Blanc

We did things a little bit differently with the ’22 Popelouchum Blanc, crushing the grapes before pressing and electing to allow approximately 2 hours of skin-contact. As with the ’21 vintage, the wine was barrel fermented in neutral cooperage, encouraged to undergo malolactic fermentation and bottled without filtration.

BDV Popelouchum Pinot Noir, 2021

2021

BDV Popelouchum Pinot Noir

Four days of cold-soak and fermentation on indigenous yeast, with a total cuvaison of approximately 20 days and 20 nights. Elevage in well-used barrique and bottled without filtration at 18 months of age.

Get In Touch: Discover Our Wines

Whether you’re curious about our collection or want to arrange a private wine tasting, we’re here to help. Reach out and let’s make it happen!

Contact Us