The precision and intensity of Bunker Hill calls for tuna, pork tenderloin or roast lemon chicken with chanterelles. Fish such as sole, flounder or turbot served with lemon caper sauces would be delicious, as would a Mediterranean whole baked fish with green olives, rosemary, thyme and lemon. Pacific Northwest style salmon (whole or filet) brushed with a dill mayonnaise and slowly grilled wrapped with tinfoil to steam cook can be very good, and easy to do on the outdoor grill as well.

The grapes were handpicked to maximize freshness and tension in the finished wine. The grapes were 100% whole cluster pressed, settled in tank for 24 hours on average, then barrel fermented with native yeasts in a combination of 23% new, 600-liter puncheons and 77% old French oak barriques and puncheons from diverse coopers. Full malolactic fermentation completed spontaneously in each barrel. After 11 months aging on lees, the wines were combined in tank with their lees for five months prior to bottling.

95pts. The 2023 Chardonnay Bunker Hill boasts a bright, flinty lift, with aromas of pear, melon, vanilla, anise, and citrus blossoms. It’s brighter in color, with a long, silky feel and medium-bodied texture. It will only continue to build over time. This site is always a month delayed in its maturation compared to the other vineyards they work with. Due to this windy site, the wind imparts a thickness to the skin, which contributes to the wine's tannin and structure. Drink 2025-2037. Audrey Frick, JebDunnuck.com