bu•ku Wake Forest

With Gundlach Bundschu

Sponsored by Jeffrey & Lauren Fieldman and Thomas & Jennifer Walters


Gundlach Bundschu Winery

Gundlach Bundschu is California’s oldest continuously family-owned winery, and is the second oldest winery after Buena Vista Winery.  For six generations and over 150 years, the family has farmed the estate vineyard at the crossroads of the Sonoma Valley, Carneros and Napa Valley appellations. Today, they focus on making small lots of ultra-premium wines from this distinctive and historic property.

Gundlach Bundschu’s 153-year-old estate vineyardis located 35 miles north of San Francisco on the southwesterly slopes of the Mayacamas Mountain Range.  Located at the southernmost point in Sonoma Valley, flanked by the Carneros district to the south and Napa Valley to the east, Rhinefarm has a unique combination of steep hillsides and cool valley floor sites, allowing them to grow a broad variety of wines at a very high-quality level. 

Rhinefarm’s terrain below 150-feet elevation is ideally suited for ealier-ripening, high-acid varieties. Cool air settles over the valley floor, where ancient bay waters deposited mineral-rich sediment and pockets of light stream gravel in the Huichica clay-loam soils. The focus is on Pinot Noir, Gewürztraminer and Chardonnay on this gently-sloping terrain, where growing conditions consistently deliver minerality and focused acidity.   

Above 150 feet, the terrain is dominated by Arrowhead Mountain, and the rocky, shallow soils consist of rhyolitic volcanic ash and alluvial wash. Steep hillside blocks are planted predominantly to Cabernet Sauvignon and Merlot, with small plantings of Cabernet Franc, Petit Verdot, Malbec, Syrah and Zinfandel. Pervasive maritime breezes and long daylight exposure allow for slow, even ripening, resulting in deep color, intense flavor concentration and elegant balance in the wines. 
KatiBundschu, the younger sister of winery President Jeff Bundschu is part of the sixth generation to call Rhinefarm home.   


bu•ku Wake Forest

The name “bu•ku” comes from an international slang twist on the phrase, “Merci, beaucoup,” meaning, “Thank you, very much.”

Bu•ku: Global Street Food is a local restaurant telling a global story. Inspired by the pushcarts of street vendors in cities across the globe, they harvest an array of unique and distinct flavors and present them authentically in a virtual kaleidoscope of plates. The common link being, these are foods that people love.

Bu-ku is a locally owned and operated restaurant that opened to fill a growing niche in the Triangle; a place where people with different backgrounds and nationalities can come to eat something familiar, while at the same time, locals can try something they’ve never had before.

The Chef is Andrew Smith, and Emily Phelps is the General Manager at the new restaurant.