BUNTER SPRING WINERY — CURRENT RELEASES
2015 SPRING FUME BLANC, SANTA CRUZ 13.31% alcohol, 38 cases, $25/bottle.
100% Sauvignon Blanc. Vintage 2015 featured low yields, popularly associated with higher quality. We didn’t get much fruit, so weren’t able to make several different lots and styles as we hoped. We settled on a barrel ferment and a small quantity of “orange’ wine, fermented on the skins as red wine would be. Both seemed less intense than the spectacular 2014s, so we blended them together and bottled early, which necessitated filtration. This wine has blossomed in the bottle with delicious stone fruit and citrus flavors. 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 8 ppm, residual sugar 0.1 g/l (very dry).
2014 SPRING “ORANGE” WINE, SANTA CRUZ Sold out.
“Orange” wine is simply a white wine fermented with its skins like red wine- stems optional. Depending on the grape variety and duration of skin contact the wine can be any color from slightly yellow to orange to deep pink. Our 2016 will be released spring/summer 2017.
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).
2014 SPRING ROSE CENTRAL COAST “KITCHEN PINK”. Sold out. Our 2016 rose will be released spring/summer 2017.
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).
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 BÜNTER “NATUR” PINOT NOIR SANTA CRUZ MTNS MILLER HILL VYD, 14.78% alcohol, 23 cases, $30. 100% Pinot Noir. Organic, no added sulfites. This was a reminder why most winemakers use sulfites, commercial yeast, and other additives. Without them, things can get scary. We started with perfect fruit, added nothing- what could go wrong? Everything, starting with pernicious vineyard yeast and God knows what other wee beasties. We finally gave up any pretense of winemaking and just rode it out. Volatile, spicy, and alcoholic sums it up. For those who like their Pinot Noir heavy on the Noir,and hold the Pinot, please. Many find it irresistable, despite its un-Pinot-ness. Good luck matching this to food. Just drink it. Truly one of a kind. Going fast. Ingredients: Organic grapes Not fined, not filtered. At bottling: total SO2 <2 ppm, residual sugar 0.2 g/l or 0.02% (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. This wine is really young. We suggest you drink the “12 Pinot and let this grow up. 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).
2013 BÜNTER “NATUR” SYRAH, COOMBSVILLE, NAPA VALLEY. 100% Syrah, Estate bottled. 13.80% alcohol, 74 cases, $30. Organic. No 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, 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 PINOT NOIR, SONOMA COAST. 100% Pinot Noir. 13.64% Alc. 100 cases, $25. A great vintage. This is medium bodied, perfectly balanced, has fruit, spice, and some grip. Very versatile at the dinner table, it works with everything from Mexican to Chinese food. Beefsteak deserves some Cab, but this is perfect for pork or duck. It is at its peak right now, with several good years ahead of it. Our go-to wine, as was the 2011 before it. Ingredients: Grapes, water, yeast, tartaric acid, sulfur dioxide. Not fined, not filtered. At bottling: total SO2 88 ppm, residual sugar 0.3 g/l (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).
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 November 2016, but still benefits from decanting. A food wine, not a 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).