Domaine du Petit Bondieu Bourgueil (2010)


BourgueilDomaine du Petit Bondieu Bourgueil

Cabernet Franc

YEAR: 2010



What they say about it:

“Deeply-coloured. Distinctive nose with floral and fruity aromatics. On the palate, tightly-wound, refined stuffing framed by fat yielding a pleasant, supple attack. More structured mid-palate brimming with freshness. A Bourgueil showing wonderful expression that will keep.”

What I say about it:

I try as often as I can to pick up a bottle that is outside of my comfort zone. I am rarely more uncomfortable than with French wine. My two years of French in high school are long-lost (apologies to Mrs. Constanza and Ms. Hennesey). So I decided to not only go French but to go with a French varietal I have never had. The Bourgueil is basically Cab Franc. When I learned this I was much less intimidated. Thank you Google. Now on with the wine. Out of the bottle and into the glass….

Color was bright, scarlet garnet red clear to the rim.

The nose of the wine, aka how it smells, was full of berries, slight floral notes, violets with a little pepper, slight smoke and woody notes.

The taste was slightly bitter at first, but sweet with a pucker. Plums, tart pie cherries, with slight tobacco and oak. Finish was shorter than I would have liked with soft tannins, medium bodied.

Having few points of reference for Cab Franc and none for this French varietal, I liked this but wasn’t blown away. I’d try it again. I had this with and while I was preparing a meal. In this case it was a grilled beef tenderloin and grilled vegetables. It held up well but wasn’t the best match for me.

Would Bukowski drink it?  Hey fancy pants, just drink the shit will you

Overall Rating: 3 BUKS


Some additional notes on the wine:

Bourgueil is the appellation for red wines from Bourgueil (and six surrounding communes) in the central Loire Valley wine region of France. Although technically a part of the Touraine district (which is defined by the political boundaries of the city of Tours), Bourgueil is markedly different from its neighbors and is often grouped together as a separate unit with Chinon, just the other side of the Loire river.

Cabernet Franc is a black-skinned French grape variety grown in most wine producing nations. The variety is most famously known as the third grape of Bordeaux and can be found in many of the world’s top Bordeaux blend wines. Cabernet Franc most commonly appears in blended red wines, where it adds herbaceous accents of tobacco and dark spice.

As a varietal wine, Cabernet Franc is light to medium-bodied and often shows vegetal characteristics, in particular green bell peppers. This has led many wine drinkers to incorrectly identify Cabernet Franc as unripe Cabernet Sauvignon, or even Carmenere. This has been highlighted in Friuli, Italy, where plantings that were thought to be Cabernet Franc were later classified as Carmenere.


Bogle Vineyards Red Blend “Phantom” (2010)


Bogle PhantomBogle Vineyards Red Blend “Phantom”

Red Blend: Zinfandel 51% – Petite Sirah 47% – Mourvèdre 2%

YEAR: 2010

REGION: US: California


What they say about it:

“This ruby red spectre entices with rich blackberry and briary boysenberry. Provocative dark fruits envelop the nose and palate, leaving the essence of flavors brought forth by the grapes during winemaking. Black cherry and anise abound, leading to a sturdy finish of black pepper, pipe tobacco and spicy oak. Aged for over two years in 1 and 2 year old American oak focus and intensify the Zinfandel, Petite Sirah and Mourvèdre, creating yet another passionate and commanding red wine, impossible to ignore. Welcome the winery ghost into your home again with this latest vintage, and enjoy with full-flavored and hearty meals…before it vanishes again.”

What I say about it:

I love big wines. The Phantom from Bogle is a big bold spicy red that I really enjoy. A complex red blend that is ideal for a dark cold winter night. So out of the bottle and into the glass….

Visually the Phantom is a stunner. Deep ruby red and garnet true to the rim. Rich, bright and clear. Long legs and jammy.

The nose is equally pleasing with a lot of big berry notes – Plums, ripe black berries, and cherries (dark fuits). Also notable spice; cardamom, clove and pepper. Also subtle notes of tar, leather, wood and linseed oil.

The taste is big and a very full finish. Lots of spice with a peppery, fruity, smokey blend. The berry notes I detected in the nose as well as prunes and cassis. Leather and tobacco, pipe tobacco, like Captain Black’s, sweeter and mellow. Oak but not too oaked. Full long but round tannins. Softer yet pronounced. This is a very full bodied dryer wine with 14.5% alchohol.

I really can’t say anything bad about this wine. It pairs excellent with grilled red meats and rich spicey foods as well as hangs out well all on it’s own. For fruits, think complimentary fruits such as red grapes, dried cherries, blueberries, figs and on the contrast side apricots and pears, particually Bosc (for the skin). For cheeese, I would go Spanish, Manchego, Queso de Mahón and to the Blues, even smoked gouda. Break out the salted cured meats too as this wine will marry well with Soppressata and Finocchiona salami.

Would Bukowski drink it?  Get a room Dave. What matters most is how well you walk through the fire. I’d walk a lot easier with a bottle of the Phantom in my back pocket. 

Overall Rating: 5 BUKS