Our first experience with the Unti wines was at the one and only A16 restaurant in San Francisco. The restaurant’s wine director and owner has been a long time supporter of the Unti family and would feature their wines by the glass. It was there we were able to slowly become acquainted with the handful of cuvées and grapes the family farm. What struck us most and still does is the beautiful acidity the Unti wines possess in the hot and thick conditions of the Dry Creek Valley (an area known for producing massive wines where acidity is commonly trumped by alcohol levels). Unlike their neighbors, Unti finds inspiration from Italy and Southern France as they grow and bottle Fiano, Vermentino, Montepulciano, Sangiovese, Syrah, Grenache, and Mouvedre – just to name a few. Italian by heritage and lovers of French wine, Mick and his team seem to be able to do it all as we they represent both their homeland and their favorite wines to drink as well as anyone in California.
“Unti Vineyards is a small, family-owned and operated winery specializing in Mediterranean varietal wines with vineyard personality. The winery, established in 1997, produces small lots of estate grown Barbera, Grenache, Montepulciano, Sangiovese, Syrah and Zinfandel. We also produce a dry Rose from Grenache and Mourvedre and a White Blend of Vermentino, Grenache Blanc and Picpoul. We use artisan wine making methods to enhance and support our ability to make wines with a sense of place-such as fermenting and aging 45 to 60 different small batches of wine each year, using whole clusters in our Rhone varietal ferments, using a variety of fermenting and aging vessels including stainless steel, concrete tanks, large french oak ovals and small french oak barrels.
As obsessive wine fanatics, we believe the worlds best wine grapes come from vineyards where the vines are naturally adapted to their environment. This includes planting several varieties that heretofore have not been grown in the Dry Creek Valley, but are prominently planted in Southern Europe. We have been farming our vineyards organically since 2003, in an attempt to facilitate self sustaining vines without the use of herbicides and pesticides. We also apply organic compost according to the list of soil preparations prescribed by Rudolf Steiner.”
– Mick Unti