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Bunn Vineyard and Winery, Australia – Irene and Richard Bunn

May 1, 2012

At Bunn Vineyard located near Albany in the Great Southern of Western Australia we deliver the best expression of the season working with nature.

In our vineyard, the Shiraz and Cabernet Sauvignon vines are grown without the use of chemicals to produce low yields of very concentrated grapes, using only organic and biodynamic preparations, which greatly enhance soil biology. No harmful chemicals are used in growing the wine grapes; therefore no pesticides, fungicides, residual herbicides or synthetic fertilizers leach into groundwater or waterways. The vines are dry grown, so do not impinge on ground water or consume energy for pumping to support the vines.

Ducks, chickens and guinea fowl roam the area within the fox proof fence surrounding the vineyard, taking care of snails, grubs and beetles converting them into plant available nutrients. Compost is periodically spread, along with biodynamic preparations resulting in greatly enhanced soil biology and vine health.

Soil rich in organic matter sequesters atmospheric carbon dioxide, supports soil biodiversity and increases nutrient retention. This leads to vines which are disease resistant and wines which have a natural purity and stability and complex flavor profile. It is our intention as custodians of the land, to leave the land in better condition than when we started farming for future generations.

Because of the cool climate, the grapes are harvested, typically in the second half of April when the fruit is ripe. They are transferred to the on-site winery and simply destemmed and crushed into small open beeswax lined fermenters. No additions of any kind are made at this, or any other stage in the process.

The fermentation begins spontaneously from wild yeast and proceeds for several days during which time the cap of skins is plunged by hand. While still actively fermenting, the tanks are emptied; the skins are basket pressed, and the wine transferred directly to oak barriques where the fermentation runs to completion over the next few months.

French oak barriques are used for maturation with about 10% new each year. The wine stays in contact with the fine lees for the first twelve months and is racked once prior to bottling. It is not fined or filtered and no sulfur dioxide is added.

Only the finest quality corks are used to continue the trajectory of development begun by the oak. The wines are released ready to drink at about three years of age but will repay careful cellaring for several more years.

Working with nature and leaving a gentle footprint we grow healthy, nutritionally dense rich fruit that is packed with natural preservatives i.e. sugars, tannins, color, flavonoids  and  acidity.

We are delighted to hear the positive comments from our patrons that appreciate the natural purity of the wines that we bring to the table.




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