This bold and balanced, Sauvignon Blanc is an excellent follow up to the highly acclaimed 2009 vintage. The 3.16 tons of Sauvignon Blanc was picked on October 11, 2010 from the Adobe Road Vineyard. It was pressed and the juice was cold settled for 36 hours, then racked off of the heavy lees. At this point the specialized cold-tolerant yeast was introduced for fermentation in a refrigerated stainless steel tank. The wine was aged for seven months in eight neutral French oak barrels. These barrels have a very minimal yet subtle influence on the wine. It was allowed to mature gently, retaining a crisp, full-fruit flavor. Notes of passion fruit and honeydew melon come through in this complex, superbly drinkable, fine white wine.

BUMP SAUVIGNON BLANC Sonoma Coast, Adobe Vineyard 2010 $20 / bottle <<< Buy Here

The 1.86 tons of Syrah grapes from the Westwood Vineyards, Estate Vineyard, resulted in five barrels of this smooth, robust wine. The hand-harvested grapes, picked at sunrise on October 17, 2008, were brought to the winery to be de-stemmed and lightly crushed, in order to break the skins of the berries, releasing the flavorful liquid. It was transformed into wine in open-topped, stainless steel fermentation tanks. Once the primary, native yeast fermentation was complete, the must was pressed and transferred to selected French oak and American oak barrels and aged in the casks for nineteen months. This Syrah was aged for a further twelve months in the bottle. This remarkable wine creates a bouquet that instantly intrigues the pallet. With touches of blueberry, cassis and smoky bacon carried on soft tannins, the taste is full bodied and luxuriant.

BUMP SYRAH Sonoma Valley, Westwood Vineyards, Estate Vineyard 2008 $24 / bottle <<< Buy Here

Only eight barrels of this voluptuous Zinfandel were produced from the HB Family Vineyard, harvested October 16, 2008. After 2.71 tons of the grapes were de-stemmed and sorted, they were crushed to extract the precious juice. Native yeasts were utilized to complete the fermentation process in temperature controlled, stainless steel, open top tanks. Upon completion of primary fermentation, the liquid and solids were drained from the tank and the pommace was pressed. The wine was then transferred into eight select French oak barrels, where it was aged for twenty months. It was then bottled and aged for an additional twelve months before being introduced to the marketplace. The wine is velvety, rich and smooth. With hints of cherry and plum, it has a slightly spicy finish with complex minerality. And it pairs well with just about anything.

BUMP ZINFANDEL Sonoma Valley, HB Family Vineyard 2008 $26 / bottle <<< Buy Here