Whalebone Vineyard: Bentley, Bones, and a Bit of "Boneyard Red"

When one explores the world of wine, as I do with the dedication of a true wine aficionado, there’s always an exciting new discovery waiting to pounce. Mine came in the form of Bentley, the English Bulldog with the jaw of a gladiator and the bravery of a knight. We crossed paths at Whalebone Vineyard, where, against all odds, Bentley pulled me out of a tight spot that can only be described as an undignified predicament.

If you'd like the full, dramatic account of my near-demise and slobbery heroics, you'll find it in "Jack Weasel - A Complicated Cat" episode 3. I'll just say this: I owe Bentley one. And I don't say that lightly—mainly because cats never owe dogs anything.

The 2023 "Boneyard Red" - Bentley's Liquid Legacy

During a return visit, before all the hoopla, I tasted the 2023 Boneyard Red featuring Bentley's own mug on the label. Please don't tell my Mollie friends, but he's a handsome fellow with a sort of Churchillian confidence about him.

Now, the wine itself? A proper red—robust yet refined. Perfect with a juicy steak, something this Paleo dieting Maine-Coon can fully appreciate. But more about the meat in the next section.

A Brief Introduction to Whalebone Vineyard

Nestled along Vineyard Drive in Paso Robles, Whalebone Vineyard rests atop one of those rolling California hills that make you want to park your convertible, sip, and savor the horizon. The road up to the tasting room is a dirt path—so drive slowly. The view deserves respect.

At the summit, you'll find a charming building that feels like a slice of the Old West, complete with a massive vertebral bone on display—an ancient relic unearthed right there on the property. It's one of many marine fossils from the Miocene era, reminders that this land once hosted whales rather than wine lovers. The calcareous soil, rich in prehistoric character, inspired the name Whalebone.

Step inside the tasting room, and you'll be greeted by a friendly staff. The tasting room is not huge but big enough to have a relaxed conversation with ample space at the bar. If you'd rather have a view of the sun-drenched valley, there are several covered patios available.

The winery has cultivated its own grapes since 1989 in the Adelaida District on the northwestern part of Paso Robles, known for producing award-winning wines. This area, though inland, is covered in fog and marine layers in the mornings and California heat in the daytime, providing opportunities to produce complex and balanced wines.

Whalebone's "Boneyard Red" - A Maine-Coon Tasting Notes

The name "Boneyard Red" hints at the vineyard's mineral-rich soil. If you ask me, anything with bones in the title is bound to have a story. To a Maine-Coon like myself, bones usually mean fish. And where there are fish bones, there are bound to be fresh Ahi Poke Tuna nearby. One must remain alert. This is what I envision as a nice Ahi Poke Tuna dish stacked with avocado.

Now, the technical review—the "Boneyard" is a red with a 50% Grenache/Tannat blend, 10% Merlot, 10% Malbec, 10% Petit Verdot, 5% Tempranillo, and 5% Syrah. This red gives it a medium-to-full blend with berry aromas.

The tannins perform a delightful trick, binding to the meat’s protein molecules and sweeping the palate clean, leaving your next bite of steak tasting even juicier. Not that I’d know anything about culinary chemistry, of course. I’m merely a Maine-Coon master chef, but modesty forbids me from elaborating. You’ll just have to read my upcoming book.

Whalebone’s “Boneyard Red” — A Cat’s Culinary Pairing Guide

Now, let’s talk about pairing because a wine this dashing deserves a worthy partner on the plate. Whalebone’s Boneyard Red is no timid tipple—it’s a bold blend of Grenache, Tannat, Merlot, Malbec, Petit Verdot, Tempranillo, and Syrah, with just enough structure to handle something hearty but enough grace to charm your palate into a purr. Here are three pairings that even a Maine-Coon (like yours truly) would approve of:

Ribeye Steak (The Classic Style)

Add a touch of cracked pepper, sea salt, garlic clove, and a tablespoon of butter, and you’ll understand why I refuse to share steak night with anyone but my own reflection.

Lamb (Aristocrat's Indulgence)

Boneyard Red also shines with herb-crusted lamb chops—think rosemary, thyme, and a whisper of Dijon. The Grenache and Tannat provide just enough spice and grip to complement the lamb’s richness, while the Merlot and Malbec add a velvety fruit note that turns each bite into velvet on the tongue.

Duck or Game – The Rogue’s Reward

For those who fancy something a little wild, roasted duck breast or venison medallions make the perfect foil. The Syrah and Petit Verdot components in Boneyard Red play beautifully with the earthy depth of game, while the Tempranillo’s subtle spice adds a wink of mischief. It’s the sort of pairing that whispers, “Yes, this was probably illegal in a past life, but worth every bite.”

A picturesque vineyard in California's Central Coast

The Art of Wine Tasting: A Playful Approach

Wine tasting is an art, and like any great artist, you need the right tools. First, let’s talk about your glass. A good wine glass should be like a cat’s favorite napping spot—comfortable and inviting. You want a glass that allows the wine to breathe and showcases its color.

Next, the swirl. This isn’t just for show; it’s like giving the wine a little dance. Swirling releases the aromas, and let me tell you, the nose knows! Take a moment to inhale deeply. What do you smell? Is it fruity, earthy, or perhaps a hint of mischief?

Then comes the sip. Take a small sip and let it roll around your palate. Feel the texture. Is it smooth like a cat’s fur or bold like a lion’s roar? Each wine has its own personality, and it’s up to you to discover it.

Final Thoughts

Whalebone’s Boneyard Red isn’t just another Paso Robles blend—it’s a statement piece in a glass. It walks that fine line between rugged and refined, a wine with backbone (pun entirely intended) and a smooth, fruit-forward finish that keeps you coming back for another sip. Its composition—Grenache, Tannat, Merlot, Malbec, Petit Verdot, Tempranillo, and Syrah—creates a layered experience that evolves with each swirl. There’s a sense of the land in every drop: the calcareous soil, the Paso sun, and a touch of that coastal fog whispering through the vines.

For me, Boneyard Red is a reminder that wine should have character—charming yet unapologetic, much like me. It pairs brilliantly with beef, lamb, or anything that sizzles, but it’s also delightful on its own when one feels like brooding over life’s more profound questions (such as “Who drank my last pour?”). Bold, expressive, and just a little mischievous, Boneyard Red embodies the spirit of Whalebone Vineyard—earthy elegance with a wink of wildness. Cheers. Meow!