Wines

 

	2007 SPRING Napa Valley Sauvignon Blanc 88% Sauvignon Blanc (tank fermented) 12% Semillon (barrel fermented) This is an aromatic, light-bodied Sauvignon Blanc. Aromas of citrus, gooseberry and grapefruit gain added complexity from a delicate overlay of vanilla spice and freshly cut grass from the barrel fermented Semillon. It is dry, with adequate acidity to match roast chicken, broiled or baked seafoods, and cream based white sauces.
	2007 BUNTER Napa Valley Syrah Rosé 100% Syrah This Syrah rosé is from our tiny estate vineyard in the Coombsville area of Napa. It was harvested in September, 2007, at about 22% sugar, and the juice was pressed from the skins the following day. No yeast was added. It fermented reluctantly in stainless steel drums for eight months, leaving 0.7 % residual sugar- not quite dry. It smells like strawberry jam, with a touch of the herbs and meatiness of our red Syrah. We filtered it, for beauty’s sake. Toast our dad, who couldn’t wait for October, and our sister Tracy, who secretly always wanted a rosé.
	2005 SPRING Oakville 60% Cabernet Sauvignon 30% Cabernet Franc 10% Petit Verdot This classic blend of Bordeaux grapes is medium bodied, dry, but with sweet flavors of ripe berries, cedar, and spice. It has a deep, layered structure and a satisfying, pleasant chewiness. The product of a great vineyard location in the justifiably famous appellation of Oakville.
	2005 BUNTER Napa Valley Syrah 100% Syrah This Syrah is from our half-acre estate vineyard in the Coombsville area of Napa. It was harvested in October, 2005, at 23.5% sugar, to create a balanced wine suitable for use with your meal. It was aged for three years in twice-used French and American oak barrels. Medium bodied, with significant tannin and moderate acidity, it has flavors of red berries, violets, herbs, and roasted meat, with just a bit of vanilla and cedar from the old barrels. It was neither fined nor filtered, so it will develop some sediment over time.