WTN: 2004 Bonny Doon Ca' del Solo Vineyard Pigato
Posted: Sat Jun 17, 2006 6:17 pmLeave it to Bonny Doon to send stuff like this to their club members. Pigato is a variety I most certainly hadn't heard of before. This is 100% pigato from their vineyard in Monterey County.
Bonny Doon Ca' del Solo Pigato 13% alcohol
(For the geeks: all indigenous yeasts, 12 hours skin contact.)
Pale yellow color with a hint of green to it. Upon opening, it gives subtle aromas of citrus and flowers. (Linden flowers, according to Mr. Grahm, but I've never smelled them so I wouldn't know.) After an overnight in the fridge, the nose gets a touch of musky heft to it. In the mouth, the wine is initially quite round and full, with flavors along the lines of peach or apricot. This changes in the mid-palate, sharpening up with very firm acidity and accompanying grass and citrus flavors. It finishes minerally and sharp, with the acidity prickling the tongue and the roof of the mouth. The flavor profile was very similar between day one and day two.
Overall, a very nice wine. I found it to be much more interesting than your average lighweight quaffer. Should go well with seafood, although the strong acidity needs to be considered.
Mike
Bonny Doon Ca' del Solo Pigato 13% alcohol
(For the geeks: all indigenous yeasts, 12 hours skin contact.)
Pale yellow color with a hint of green to it. Upon opening, it gives subtle aromas of citrus and flowers. (Linden flowers, according to Mr. Grahm, but I've never smelled them so I wouldn't know.) After an overnight in the fridge, the nose gets a touch of musky heft to it. In the mouth, the wine is initially quite round and full, with flavors along the lines of peach or apricot. This changes in the mid-palate, sharpening up with very firm acidity and accompanying grass and citrus flavors. It finishes minerally and sharp, with the acidity prickling the tongue and the roof of the mouth. The flavor profile was very similar between day one and day two.
Overall, a very nice wine. I found it to be much more interesting than your average lighweight quaffer. Should go well with seafood, although the strong acidity needs to be considered.
Mike
