BUNTER SPRING WINERY — CURRENT RELEASES
2017 SPRING FUME BLANC, SANTA CRUZ 13.03% alcohol, 48 cases, $25/bottle. Our 2017 Fume continues the series of standout wines from this vineyard which we began using in 2014. Barrel fermented and aged seven months in older “neutral” French barrels, using “wild” yeast. Totally dry, light-medium bodied, refreshingly tart, with aromas of yeast, flowers, citrus, and grass. Tastes of passionfruit, with a nectarine aftertaste. Perfect with oysters and shrimp, also great alone as an aperitif or delicious thirst-quencher. Ingredients: grapes, water, sulfite. Not fined, not filtered. At bottling: total sulfite 32 ppm, residual sugar <0.1 g/l (totally dry).
2017 SPRING PINOT GRIS, MONTEREY 13.67% alcohol, 24 cases, $30/bottle. This is our first Pinot Gris (or Pinot Grigio- same grape). We fermented and aged it in the same manner as our Fume Blanc: not inoculated with commercial yeast, “neutral” French barrels, aged on the lees, in this case for eleven months. Light-medium bodied, with crisp acidity, smells of green apple, ripe pear, rhubarb pie, and green herbs. At this time (fall 2018) it still has a slight match-strike aroma from the sulfite we added to protect it from oxidation during bottling (that goes away with time in bottle or glass). It went fully through malolactic fermentation, so there’s a faint whiff of fresh butter, with the older barrels adding delicate vanilla and toasted wood components. In a word- complex. Ingredients: grapes, sulfite. Filtered, not fined. At bottling: total sulfite 68 ppm, residual sugar 0.3 g/l (dry).
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. 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.
2017 SPRING SWEET CHARDONNAY MONTEREY “LOVE CHILD” 13.82% Alc., 20 cases, $25/bottle. The first vintage of this wine was a total accident, but proved popular in our tasting room with folks who don’t like dry wine, and even with some who do. Instead of being the disaster we expected it was successful enough that we felt compelled to replace it with a new vintage. Since we couldn’t reproduce the exact sequence of accidents that created the original, we took a different tack, ending up with a drier and we think superior 2017 Love Child. It is a tank fermented, barrel aged Chardonnay blended with a little late harvest Pinot Gris to sweeten it just a touch. The P.G. also brings honey and beeswax notes and doubles down on the baked pear aroma. The reality of sweet wines of less than about 17% alcohol is that they require a lot more winemaking than dry wines. Ingredients: grapes, water, yeast, tartaric acid, sulfite. Fined with casein (milk protein), PVPP, and cellulose, then sterile filtered to remove any trace of fining agent. Made using reverse osmosis. At botttling: total sulfite 116 ppm, Residual Sugar 7.3 g/L (0.73%- slightly sweet).
New Release: 2017 SPRING PINOT NOIR MONTEREY 100% Pinot Noir, 50% Chalone, 50% lower Carmel Valley, 13.25% alcohol, 65 cases, $30. We have finally released our first official Monterey county Pinot! Of course, it had to be difficult. We intended to keep the two small lots separate and bottle them as single vineyard wines, but the Chalone, because of a horrible hot couple of days just before harvest, was low in acid, and the Carmel Valley lot developed a pronounced smoky character, despite the absence of any fires and the medium toast french cooperage. The best wine was the blend, so we did it. Ingredients: grapes, water, yeast , sulfur dioxide. Not fined, not filtered. At bottling: total SO2 80 ppm, residual sugar 0.6 g/L (dry).
NEW! SPRING 2016 CABERNET FRANC, MONTEREY COUNTY 87% Cabernet Franc, 13% Petit Verdot 13.24% alcohol, 58 cases, $25/bottle. Monterey County is vast. Much of it is too cool to ripen Bordeaux varieties well. This fruit was grown in the south, not far from Paso Robles, where it’s warm. A medium-full bodied, pefectly balanced wine, easy to drink and a good match for subtle or complexly flavored dishes that might be overwhelmed by a big jammy Cab. It tastes of red cherries, and the Petit Verdot supplied some nice texture. Vibrant and juicy. Ingredients: grapes, water, yeast, tartaric acid, sulfite. Not fined or fitered. At bottling: total sulfite 60 ppm, residual sugar 0.2 g/l (very dry).
NEW! SPRING 2015 CABERNET SAUVIGNON, CALISTOGA, NAPA VALLEY, 13.90% alcohol, 24 cases, $60/bottle. 100% Cabernet Sauvignon, organically grown. Our friend Ed Lantz grows this on the site of the historic vineyard of Samuel Brannan, the founder of Calistoga. Calistoga is the warmest AVA in Napa Valley, and you can taste it here. This is a bold, ripe, spicy wine, aged in American oak, very contemporary in style, just what people love about Napa Cab. The grapes from this vineyard are expensive, and go into several wines selling for hundreds of dollars. Which is why we are planting our own Napa Cab! Ingredients: organic grapes, water, yeast, sulfite. Not fined or filtered. At bottling: total sulfites 57 ppm, residual sugar 0.1 g/l (totally dry).
NEW! SPRING 2016 CABERNET SAUVIGNON, CONTRA COSTA COUNTY, 13.27% alcohol, 73 cases, $18/bottle. Organically grown. Contra Costa is a great place for Zin, Petite Sirah, and Carignane. It’s not well known for Cab, so we got a sweet deal on this fruit, and so do you. We treated it with the same respect as all our wines, including nice once-used French oak barrels. Medium bodied, soft tannins, juicy blackberry taste, perfect with burgers. It’s vegan, so veggie burgers work too. Ingredients: organic grapes, water, yeast, tartaric acid, sulfite. Filtered, not fined. Made using reverse osmosis. At bottling: total sulfites 88 ppm, residual sugar 0.3 g/l (dry).
NEW! SPRING 2016 COSTA PASO RED, CALIFORNIA, 60% Primitivo, 25% Petite Sirah, 15% Cabernet Sauvignon, 13.70% alcohol, 100 cases, $18/bottle. Half these grapes came from Paso Robles (most of the Primitivo) and half from Contra Costa County. When we lost our source of Napa Primitivo due to the 2014 Napa earthquake we didn’t think much of it. We had plenty of Primitivo in the cellar. By 2016 we realized people loved that wine and it was about gone! Bad news was Primitivo was not that easy to come by. So we couldn’t bottle a varietal Primitivo. Good news was we got a great last-minute deal on some drought-stressed Paso Robles Primitivo. It’s not Napa, but you get a real price break! This is a rustic blend, with a perfumey aroma, and roasted fruit jam flavors. Ingredients: grapes, water, yeast, tartaric acid, sulfite. Filtered, not fined. At bottling: total sulfite 77 ppm, residual sugar 0.3 g/l (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” SYRAH, COOMBSVILLE, NAPA VALLEY. 100% Syrah, Estate bottled. 13.27% alcohol, 100 cases, $30. Organic. No added sulfites. Earthy, nutty, meaty, slightly spicy, slightly floral, with medium full body, good natural acidity, and 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. The aroma and flavor are typical of no-sulfite reds: less fruity, more earthy. Definitely different. 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).