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Bonny Doon Vineyards Le Cigare Volant Blanc 2013

The Experience

Drink When...
Watching Star Trek
Listen To...
D'Yer Wanna be a Spaceman by Oasis
Think About...
Another dimension
Drink With...
Crayfish with ginger and sea vegetables

The Oddbins Take

It’s one thing to have a knack for something, but Californian vintner Randall Grahm has a very peculiar knack for bringing traditional and more out-there techniques together to create a kind of beautiful third dimension. Whilst he studiously replicates the grape blends of France’s Rhône Valley – earning himself the nickname ‘The Rhône Ranger’ – he also calls upon the astronomical calendar when attending to his beloved vines. Like a Zen master, he doesn't interfere with the process, preferring to let nature (wild yeasts) to do the work (fermentation). In the case of this white Rhône blend, this has resulted in transcendent finesse, with mystical aromas of lavender and quince, leading to a palate of mango and pear. Out of this world.

The Vital Statistics

Best Drunk Now & Over the Next 4 Years
Bottle Size
Regular - 750ml
Residual Sugar
2 g/l
Alcohol Units

In stock



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The Style

Grenache Blanc (55%), Roussanne (45%)
Light Full bodied
Dry Sweet

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  • Le Cigare Volant Bonny Doon Vineyards
Le Cigare Volant Bonny Doon Vineyards

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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 Rhône Ranger’ for his fondness for using Rhône varieties. A typically quirky Californian winery, they have also embraced some obscure Italian grape varieties, screw caps 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 Rhône varietals in the Bonny Doon vineyards in 1981. Le Cigare Blanc was made to accompany Le Cigare Rouge, both of them pay homage to Châteauneuf-du-Pape.

Bonny Doon vineyards use biodynamic methods of production and have been certified biodynamic since 2004. The farm works in tune with the astronomical calendar. It is important to Randall to create a vin de terroir and so he does not interfere with the fermentation of the grapes, allowing naturally occurring yeasts to do the work. The wine is aged in old French oak barrels and the lees are stirred regularly throughout the aging process.

A friendly, silky-smooth mouth-feel which is bursting with aromatics of lavender and quince. It has a distinctive minerality and zippy acidity which balances perfectly with the rich mango and pear flavours.

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