Abbot's Passage Supply Company
Get the Dirt from Kate Bundschu
“I can’t say that it was ONE wine that enticed me to start my own label. It was more so the sense of curiosity I have about different vineyard sites and particularly the heritage that often times accompanies them.”
What was your first vintage year? 2015
How many cases do you make per vintage? Less than 400
Do you have a Tasting Room? Yes, we are open from Thursday to Monday, Noon-5:00pm. Located at 27 E. Napa St, Sonoma, CA
If not you, who is your winemaker? While I set the tone and determine the vision and direction of each wine, I rely heavily on the brain power and expertise of Joe Uhr, winemaker at Gundlach Bundschu.
What wine made you want to become a winemaker/start your own winery?
I grew up on the wine industry and in the middle of a vineyard—so farming, wine and winemaking has always been part of my heritage. I can’t say that it was ONE wine that enticed me to start my own label. It was more so the sense of curiosity I have about different vineyard sites and particularly the heritage that often times accompanies them.
What varietals do you work with?
I deal with mostly Rhone Varietals and currently love the Chenin Blanc/Verdejo co-ferment I produce.
What vineyards do you source from? Why?
I predominately source from vineyards sites in Sonoma Valley to the Eldorado Foothills to Clarksburg—I try to source from multigenerational owned farms and families because at the root of it all, that’s who I am.
What type of oak treatment do you use? Why?
My vision is to create fresh and vibrant, yet serious wines. I use minimal oak on most of my wines, with the exception of Points Unknown, which is a Grenache, Syrah, Mouvedre blend and can use a heavier hand when it comes to oak.
What’s the story behind your winery name / label?
The name pays homage to an abbot from Mount La Salle Christian Brothers who, according to local legend, trekked weekly from Napa into Sonoma along an ancient Native American footpath – a wild, heavily wooded ridgeline passing through the current Bartholomew Estate– to reach his favorite watering hole. The abbot is essentially a metaphor for my own personal and discovery of coming back to the wine industry to work for my family’s 161 year old family business.
What's the one thing you wish someone had told you about the wine business before you started your own winery?
It’s fun and romantic to make wine, but then you need to sell it!
If you could choose another wine region to work in what would it be? Why?
One of my favorite regions is Alto Adige in Italy—the wines that come from that region have the most distinct sense of ‘alpine fresh’. Given the region’s proximity to the Dolomites, it’s not surprising. However, on trip about 5 years ago that was the sole characteristic that came to mind when tasting the wines. I am a fan of fresh and vibrant wines when it comes to red or white.
For more information about Abbot’s Passage Supply Company, please visit their website.