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We hope you enjoy sharing these wines with your friends and family! Help the Cal Alumni Association (CAA) introduce alumni-connected wineries to fellow UC Berkeley alums and wine aficionados. Spread the word about The Graduate Wine Collective and direct your friends to thegraduatewinecollective.com for more information.

Every Sip Supports Your Cal Alumni Community

Your Graduate Wine Collective membership supports the work of the Cal Alumni Association. CAA provides Cal graduates with rewarding connections to the university, fellow alumni, and current students. With a mission of advancing and promoting the interests of the university, CAA is committed to providing essential programs and services designed to keep alumni of all ages and interests connected to the university and to each other. Thank you for your support!

Featured Wines

Wines for The Graduate Wine Collective are selected by club members and alumni. This fall shipment was curated to offer something for every palate. Enjoy a clove-studded currant and cranberry crumble pinot noir; a beautifully mixed cabernet malbec; a high-tone red fruit, spice, leather, candy red blend; and finally a ripe pear, honeysuckle, beeswax, and a stone fruit chardonnay. Enjoy—and Go Bears!

Bruliam

Brian Overstreet ’08 and Keirth Overstreet, co-founders and co-owners
Anderson Valley, CA

Named for their three kids, Bruno, Lily, and Amelia, the “Bruliam” name and logo riff on the periodic table of elements. It’s also a cheeky nod to Kerith’s past career in medicine. Brian graduated from UC Berkeley in 2008 with a degree in political science. He is also the co-founder and president of Advera Health Analytics.

Since starting Bruliam in 2008, the Overstreets source their grapes from Marquis vineyards spanning Sonoma County and the Santa Lucia Highlands. Kerith works alongside the best growers, honing her passion for terroir and site-specific vineyard expression.

2020 Anderson Valley Pinot Noir

Tasting Notes

Gorgeously perfumed and redolent of clove-studded currants and cranberry crumble. With a juicy palate of red fruit, graham, and baking spice, this pinot will be a sure favorite in your cellar. The long, lingering finish begs for another sip.

Gundlach Bundschu

Jim Bundschu ’66, director of viticulture and owner
Sonoma, CA

Jim Bundschu is the quintessential down-to-earth farmer, completely devoted to the Sonoma County land cultivated by four generations before him. Growing up on Gundlach Bundschu Winery’s Rhinefarm, he was so mesmerized by his walk through the vineyards on his way to school that he never doubted he would carry on his family’s tradition. Jim graduated from UC Berkeley in 1966 with a degree in agricultural economics.

Today, he still works closely with his son, Jeff Bundschu, who serves as the winery’s president. When he’s not farming grapes, Jim prefers to stay outdoors by fishing, skiing, backpacking, traveling, or playing baseball. If the weather keeps him indoors, he finds equal pleasure in reading and playing his saxophone.

2021 Cabernet Malbec Blend

Tasting Notes

On the nose, it presents a bouquet of dark berries interwoven with notes of mountain sage and cocoa. On the palate, it has a dry, grippy mouthfeel, showcasing flavors of blackberry with a touch of spice. The finish is rich and elegant, with the dark fruit flavors lingering on the palate, along with a hint of dark chocolate-covered espresso beans.

Caleb Leisure

Caleb Leisure ’04, founder and owner
Cloverdale, CA

Caleb Leisure Wines is a small, one-person (aided greatly by the help of friends and family) natural wine project housed in Cloverdale, California. Caleb farms about a third of the fruit he uses, adhering to the principles of organics and permaculture. His winemaking is guided by ancient tradition and by properly grown, organic, biodynamic California fruit. Caleb makes wine in his own facilities with no additions or subtractions of any kind. In a previous life, Caleb was an English major at Berkeley, a cheesemonger in England, and a writer in New York.

2021 Obelus

Tasting Notes

Made with 60% grenache, 20% syrah, and 20% mouvedre grapes grown in schist soils in a small high-elevation organic vineyard in Calaveras County. Using whole cluster fermentation in qvevri and macro bins, the grapes ages for seven to ten days and then are pressed into qvevri and neutral oak for elevage. Bottled after one year, the result is a savorous blend of high-toned red fruit, spice, leather, and candy.

Four Brothers

Patrick Sullivan ’94, manager
Sonoma, CA

Patrick was born and raised in Santa Rosa. After graduating from UC Berkeley with a degree in molecular cell biology, he spent several years in the biotech industry before becoming interested in the art and craft of winemaking. He returned to school and received a master’s degree in enology at CSU Fresno. He then sought out wineries with excellent reputations where he could be a sponge and learn. He worked as an associate winemaker for Paul Hobbs later becoming their head winemaker.

Patrick is currently consulting for several small high-quality producers in Sonoma County and managing Four Brothers Vineyard in Bennett Valley, Sonoma County. It’s through many years of hard work and careful observation that a winemaker can show the true potential of a vineyard and the great wine it can produce. That is the challenge and the reward that Patrick continues to pursue.

2019 Chardonnay

Tasting Notes

This wine serves up rich and heady aromas of ripe pear, honeysuckle, beeswax, and stone fruits. The wine finishes clean and uplifting with a long delicious lingering aftertaste.

Contact: thegraduatewineclub@alumni.berkeley.edu

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