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Deep purple/ruby color, rich, plush and dense with a firm tannin structure. Full-bodied, bright black fruit flavors w...Read more...
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Red berry popcorn explosion in the nose. The aroma is powerful and exciting. Dry, thin bodied attack with a mild acidic body that lets the raspbe... Read more
Metal, paint, earth, not a lot of fruit on the nose Tannins noticeable, not super bold but get mix of berry fruits, a little bit of currants, notic... Read more
Peppery cocoa nose, smooth finish with beautifully integrated tannins. Not too much bite. Lovely wine. Read more
Food Pairings for Paumanok Cabernet Sauvignon North Fork Tuthills Lane Vineyard
Red berry popcorn explosion in the nose. The aroma is powerful and exciting. Dry, thin bodied attack with a mild acidic body that lets the raspberry fruit come through. Buttery finish
Metal, paint, earth, not a lot of fruit on the nose Tannins noticeable, not super bold but get mix of berry fruits, a little bit of currants, noticeable terroir. Not like a cali cab at all, not big bold fruity, it is what a cab would be in LI with some delicate qualities, refined. They had 17inches of rain in oct before this harvest, the rest of the season was amazing fortunately
Peppery cocoa nose, smooth finish with beautifully integrated tannins. Not too much bite. Lovely wine.
Dusty and dark fruit on the nose. Very light body with hints of cherry. A soft tannic finish.
The grapes were sent through the crusher-destemmer with the rollers set wide apart to retain a larger number of whole berries. 2005 marks the first vintage at Paumanok where a sorting belt was used to sort the grapes and remove MOG (material other than grape). The must was inoculated immediately. Pump overs were done with splashing of the free run and then gently irrigating the cap. However, for this fermentation, it was almost unneccesarry to pump over as the must was fermenting in our largest tank (3000 gallons) and had a depth to width ratio below 1, meaning the must was fermenting in its own skins without much of a cap being formed. This method insures that only the softest tannins are extracted. After the fermentation was complete, the free run was drained into oak barrels. The must was pressed and, after clarification, was also moved to oak barrels. The malolactic fermentation was completed in the barrels. After 14 months in the French oak barrels the Cabernet Sauvignon Tuthills Lane Vineyard was bottled.
Deep purple/ruby color, rich, plush and dense with a firm tannin structure. Full-bodied, bright black fruit flavors with a long finish.
351 cases produced.
Aged in French Oak.
Notes: 40% new oak
|Alcohol: 13.5%||pH: 3.68|
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