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Bonny Doon Contra 2011

The Experience

Drink When...
Experimenting
Listen To...
Way Out by Roxette
Think About...
He's pretty cool
Drink With...
Black bean lasagna

The Oddbins Take

Oddbins, like many people, have a particular fondness for Randall Grahm. Our reasons are four-fold: 1) we like his name 2) we go way back, having collaborated with Randall and artist par insanity Ralph Steadman on his ‘Cardinal Zin’ label 3) he is a trailblazing pioneer, earning the nickname the 'Rhône Ranger' for championing Rhône varietals in California’s Central Coast, which leads us nicely onto 4) he makes wines like this Carignan/Mourvèdre/Grenache/Zinfandel blend. Positively aquiver with vibrant black cherry and peppery spice, it has a streak of minerality and beautiful structure.

The Vital Statistics

Country
USA
Region
California
Vintage
2011
Drink
Best Drunk Now & Over the Next 5 Years
Closure
Screwcap
Bottle Size
Regular - 750ml
Residual Sugar
2 g/l
13.5%
Alcohol Units
10.1

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£20.00

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The Style

Grape
Carignan (55%), Mourvèdre (28%), Grenache (9%), Syrah (6%)
Oak
Body
Light Full bodied
Sweetness
Dry Sweet

Notable Features

  • Suitable For Vegetarians
  • Suitable For Vegans
  • Additional

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  • Bonny Doon Contra Red Wine
Bonny Doon Contra Red Wine

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Based near Santa Cruz, California, the Bonny Doon vineyard was started by the innovative winemaker, Randall Grahm. Grahm was quickly nicknamed ‘The Rhone Ranger’, for his fondness for using Rhone varietals. A typically quirky Californian winery, they have also embraced some obscure Italian grape varieties, screwcaps and biodynamic production. Grahm also commissioned some whacky labels from artists such as Gary Taxali and Ralph Steadman.

Due to the Mediterranean climate in the Central Coast, Randall decided to create blended wines and so he planted Rhone varietals in Bonny Doon vineyards in 1981.

Bonny Doon vineyards use biodynamic methods of production and have been certified biodynamic since 2004. The farm works in tune with the astronomical calendar.

Contra is blended from grapes harvested from up to 100 year old, dry-farmed vines. The emphasis is on the terroir and expressing a unique sense of place; for this reason they use a hands-off approach to making this wine. The wine is fermented using indigenous yeast and undergoes extended maceration before blending. It is full-bodied with black cherry, cassis and blackberry flavours. Bright and young with distinct pepper spice, it is ideal to accompany barbecued meats.