Bonny Doon Vineyards Syrah, perfect for barbecue

On Sunday I was looking forward to barbecued pork tenderloins. In late afternoon I developed a craving for wine. I decided on a Bonny Doon Vineyard Syrah Le Pousseur 2013. Right out of the screw capped bottle, the aroma was noticeable. The dark ruby colored wine had a purple hue, The wonderful aroma suggested black fruits and a touch of floral based perfume. This velvety wine had tastes of plums, blackberries, violets, baking spices and licorice. The 13.5% alcohol wine matched nicely with the barbecued pork and an old family recipe for baked beans. This wine even paired well with the salad. Kathy tossed salad greens and ripe plums for a quick salad.

When drinking a Bonny Doon wine, you have a plethora of information about the wine. The grapes for this Syrah were sourced from three Central Coast vineyards including Bien Nacido, Alamo Creek and Ventana. For those consumers that like winemaking data, the TA is 6.0 g/L while the pH measured 3.87. Unlike other wines form most of the world’s producers, the list of ingredients that went into making this Syrah were printer on the back label.

“Grapes, tartaric acid, and sulfur dioxide. In the winemaking process the following were utilized: indigenous yeast, yeast nutrients, French oak chips and French oak barrels. At time of bottling, this product contained: 43 ppm total SO2 and 27 ppm free SO2.”

That may be more information than most wine consumers want to know, but they do not have to read the label. On the other hand, there may be a consumer that wants to know more about what went into the wine. Bonny Doon provides the information.

Cheers,
Terry