Our Wines

BUNTER SPRING WINERY — CURRENT RELEASES

2016 SPRING SAUVIGNON BLANC, SANTA CRUZ  12.79% alcohol, 45 cases, $25/bottle.  100% Sauvignon Blanc,  half was fermented in stainless steel drums, half in old French oak barrels. After fermentation it all went into old barrels for four months aging on the lees.  Tastes of citrus, kiwi, dried grass, with an aftertaste of tart nectarine.  Good natural acidity and very low sulfite make it refreshing and easy to drink, alone or with shellfish.  Ingredients:  Grapes, yeast, sulfur dioxide.  Filtered, not fined.  At bottling: total SO2 32 ppm, residual sugar 0.3 g/l (dry).  Boiled shrimp and raw or cooked oysters go well.

2016 SPRING CHARDONNAY, MONTEREY COUNTY 13.45% alcohol, 48 cases, $25/bottle.   100% Chardonnay, half “wild” yeast, half inoculated with commercial yeast, fermented and aged on the lees for nine months in older French oak barrels.  Smells of fresh bread, citrus, yellow delicious apples, with a faint whiff of struck match, from sulfite, which will lessen in time.  Not buttery, not oaky.  Medium bodied with a lush texture, flavors of citrus oil, dried apple, yeast, and wet stone.   Technically not dry, it has enough natural acidity to balance the small amount of residual sugar, so it tastes dry, not sweet. Ingredients: grapes, yeast, sulfur dioxide.  Not fined, not filtered.  At bottling: total SO2 63 ppm, residual sugar 0.8 g/l (off dry).  This is a good cocktail wine, also useful with pasta in olive  oil or cream sauce, roast or fried chicken, and Chinese food.

2014  SPRING SWEET CHARDONNAY ARROYO SECO “LOVE CHILD” 13.18% Alc., 51 cases, $20/bottle. 100% Chardonnay made with “wild” yeast, it is the unintended consequence of our passion for dry white wine and fascination with uninoculated fermentations.  Sometimes Nature has her way with us.  This was meant to be a dry barrel-fermented table wine. Then it “stuck”- the fermentation stopped before all the sugar was converted to alcohol.  This is a post-modern wine in that it was treated with reverse osmosis and is outside contemporary conventional thought about what Chardonnay “should be”.  Suggestions: drink as an aperitif, maybe over ice, maybe with a spritz of soda, serve with fruit desserts, Gorgonzola, or foie gras, where legal.  It is incredible with pumpkin pie, or rather, pumpkin pie is incredible with it. Ingredients: Grapes, tartaric acid, sulfur dioxide.  Made using reverse osmosis. Filtered, not fined.  At bottling: total SO2 83 ppm, residual sugar 31 g/l, or 3.1% (sweet).

2016 SPRING ROSE CENTRAL COAST “KITCHEN PINK”.  60% Napa Cabernet Sauvignon, 18% Monterey Cab Franc, 13% Monterey petit Verdot, 9% Paso Robles Primitivo.  12.97% alcohol, 46 cases, $20/bottle.  This is a “saignee” rose, made from pink juice drained from several of our red fermentations shortly after crushing.  We love to drink rose, but not enough to buy or grow grapes expressly for the purpose. Ours is a by-product of red winemaking- its dual role is to be tasty fun and improve the red wines by concentrating them via increasing the skin to juice ratio.  Fermented and aged in stainless steel.  Light bodied, it tastes of fresh green herbs and ripe strawberries.  Ingredients: grapes, water, yeast, tartaric acid, sulfur dioxide.  Filtered.  At bottling: total SO2 61 ppm, residual sugar 0.6 g/l (almost dry).  Great for just chugging.  Boiled shrimp?   Oh, yeah!

2014 SPRING “COWBOY SURFER”, 75% Pinot Noir Santa Cruz Mtns, 25% Cabernet Sauvignon, Paso Robles. 13.73% Alc., 31 cases, $25/bottle.
No one in their right mind blends Cab with Pinot.  Or Paso with Santa Cruz.  The first time we opened this in the tasting room we expected it to be met with sneers. Hardly.  It’s already half sold out. Basically it’s a Pinot that goes to 11, for you Spinal Tap fans.  Or a Rhone Ranger red made with the wrong grapes.  It’s so wrong! Buy it to confuse and anger your annoying Pinot geek friends-  legally, it IS a varietal Pinot Noir.  Or just enjoy drinking it yourself. Ingredients: Organic and biodynamic grapes, water,yeast,tartaric acid, sulfur dioxide.  Made using reverse osmosis.  Filtered, not fined.  At bottling: total SO2 74 ppm, residual sugar 0.4 g/l or 0.04% (dry).  Pairs well with wild abandon.

2014 SPRING PRIMITIVO, NAPA VALLEY.  76% Primitivo, 24% Syrah.  14.70% alc, 75 cases, $30.  Primitivo is closely related to Zinfandel.  This wine shows it with its higher alcohol and punchy fruit flavor.  It was a nightmare to make, but everything worked out in the end.  It aged partly in American oak, so it has a nice root beer/bourbon thing going on.  Technically dry, it seems oh so slightly sweet.  This a very popular wine, big, fruity, easy to drink, a good “cocktail” wine.  Matching this to food is a challenge but pasta marinara with hot Italian sausage works, trust us. Ingredients: Grapes, water,yeast, sulfur dioxide.  Made using reverse osmosis. Filtered, not fined.  At bottling: Total SO2 30 ppm, residual sugar 0.5 g/l or 0.05% (dry).

 2014 SPRING PASO ROBLES RED  40% Merlot, 33% Syrah,  21% Cab Sauv., 6% Petit Verdot.  13.84% alc, 76 cases, $25.  Chug a lug, chug a lug!  Medium full body, soft tannins, ripe red cherry, raspberry, a dash of herb. Reminds us why people used to drink Merlot- it’s easy.  This wine has proven very popular and is one of our favorites for casual drinking. It also works great with most meats, pasta, or pizza.  Ingredients: Organic and biodynamic grapes, water,yeast,tartaric acid, sulfur dioxide.  Made using reverse osmosis.  Filtered, not fined. At bottling: total SO2 61 ppm, residual sugar <0.1 g/l (very dry).

 2014 SPRING PINOT NOIR SANTA CRUZ MTNS, 13.82% alcohol, 24 cases, $30.  We have made Pinot Noir from Napa and Sonoma for many vintages.  Santa Cruz Mountains is a world, or many worlds, unto itself.  The wines are incredibly varied, unpredictable, even,  This wine is earthy, spicy, fruity, leafy, medium bodied, warmly alcoholic without being hot, tingly but not tart, textured but not too tannic. It’s like nothing from anywhere else.  Ingredients: Organic grapes, water,yeast,tartaric acid, sulfur dioxide.  Made using reverse osmosis. At bottling: total SO2 86 ppm, residual sugar 0.4 g/l or 0.04% (dry).

  2014 BÜNTER “NATUR” SYRAH, COOMBSVILLE, NAPA VALLEY. 100% Syrah, Estate bottled.  13.27% alcohol, 100 cases, $30. OrganicNo added sulfites.  Very drinkable now, though still young, this wine benefits from aeration. If you open a bottle and finish it a day or two later you will be happily surprised. Earthy, meaty, slightly spicy, slightly floral, with rich tannins. Goes great with very spicy (hot) food, as usual for this wine.  It actually cools and soothes your mouth after a bite of anything painfully spicy.  The texture and mouthfeel are superb, but  flavor and aroma have yet to open up.  Time in the bottle, or decanting, will fix that.  As will some really spicy charcuterie.  Ingredients: Organic grapes. Not fined, not filtered.  At bottling: total SO2 2 ppm, residual sugar <0.1 g/l (bone dry).

 2012 SPRING RED WINE NAPA VALLEY “GARAGITAGE”.  86% Cabernet Franc, 14% Petit Verdot. 13.80% Alc., 37 cases, $60 This wine is pretty big and will be even better than it is now given a few years in bottle.  If you can keep from drinking it up before then.  It is riper and more tannic than the 2011, because the 2012 growing season was warmer and drier.  This may be the best red wine on the list, for those of you who like ripe fruit, tannin, and concentration, without overwhelming alcohol.  Ingredients: Grapes, water, yeast, tartaric acid, sulfur dioxide. Not fined, not filtered. At bottling: total SO2 85 ppm, residual sugar <0.1 g/l (bone dry).  Steak wine, the fattier the better.

2011 SPRING RED WINE MUIR-HANNA VINEYARD, OAK KNOLL, NAPA VALLEY “GARAGITAGE”.  43% Cabernet Sauvignon, 34% Petit Verdot, 23% Cabernet Franc. 13.36% Alc., 103 cases, $45.
The rains of early October 2011 made this a challenging harvest for winegrower and winemaker alike, especially with the late-ripening Bordeaux varieties. Growers Bill and Mike Hanna and their crew helped us select only the best and ripest berries. The three varieties were fermented separately and the initial blend made in December 2011. In the following October, the wine was reblended, raising the percentage of Petit Verdot. Aged 21 months in once-used French oak barrels. This is a classically structured old-world style wine. There are layers of flavor, intriguing aromas, acidity that requires food, and plenty of tannin. This wine is drinking very nicely as of October 2017, but still benefits from decanting.  A food wine, for hard cheeses and red meat, not a good cocktail wine.  Ingredients: Grapes, water, yeast, sulfur dioxide. Not fined, not filtered.   At bottling: total SO2 78 ppm, residual sugar 0.5 g/l (dry).