Wines

2006 BUNTER Napa Valley Syrah

100% Syrah

This vintage of Estate Grown Bunter Syrah was picked pretty early, and then it spent its first winter and spring in stainless steel, not oak, which kept it in a pretty reductive mood. We have waited patiently as
the wine then aged in old French barrels, racking only twice over the 26 months it took for the wine to start coming around. Here is Bunter Syrah in all its idiosyncratic glory – definitely, one of a kind.

13.5% alc, 35 cases, $25/bottle


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.

13.5% alc, 35 cases, $25/bottle (2 bottle limit)



2009 SPRING Chardonnay Russian River Valley

At Windsor Oaks Vineyard Julie and Doug grow great grapes. Our ideal: get good fruit, and respect it. Fermented in four old French barrels, batonnage for three months, ten months on the lees. No butter, no pineapple, no green peas, no new oak. Just Chardonnay, from a very special vineyard.



2008 SPRING Rutherford Merlot Rosé

This Rosé was made by the saignée method. Soon after crushing these Merlot grapes, some of the lightly pigmented juice was drained or “bled” from the fermentor and used for this Rosé, leaving behind a more concentrated red must, with a higher proportion of skins. This Rosé was cold fermented and aged in stainless steel to preserve its pretty pineapple and stawberry aromas. It is dry, but has a rich, sweet feeling in your mouth. Modest alcohol, medium body and a balanced acidity make it easy to drink with or without food. Go ahead – drop in a couple ice cubes.
 
13.5% alc, 80 cases, $15/bottle



2007 SPRING Monterey Pinot Noir (10 cases left)

A blend of four different vineyards from Santa Lucia to Chualar to Carmel Valley, and of the six different Pinot clones growing in them, this wine is, by design, a great example of Monterey Pinot Noir. It was picked very ripe, punched down by hand, pressed after 4 weeks maceration, aged in 30% new French oak for eight months, then racked into neutral French barrels for a total twenty months of barrel aging before being bottled.

15.1% alc, 40 cases, $25/bottle


2009 SPRING Santa Cruz Mountains Pinot Noir

Belle Farms’ Smith Road Vineyard is at the very south end of the Santa Cruz Mountains, nearest to the Pajarro River – very cool! This Clone 667 Pinot Noir was uninoculated, and aged for 11 months in a once-used French barrel. Delicate and elegant, with dried red currant, raspberry, cola, and cedarwood flavors, it has a subtly tannic finish.

13.2% alc, 25 cases, $25/bottle


2006 SPRING Napa Valley Red Wine

56% cabernet sauvignon
25% merlot
19% malbec

This red blend, made from RIPE grapes, was aged for FORTY MONTHS in french and american oak barrels. Black cherry, blackberry, vanilla, and cedar define the aroma. In your mouth, expect sweet fruit, alcoholic warmth, and mucho tannin. Big on ripeness, concentration, power: elegance, not so much.

14.5% alc, 120 cases, $25/bottle


2007 BUNTER Napa Valley Syrah Rosé (SOLDOUT)

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.


2007 SPRING Napa Valley Sauvignon Blanc (SOLDOUT)

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.
 

2005 SPRING Oakville (SOLDOUT)
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.