Stuhlmuller Vineyards Alexander Valley Reserve Chardonnay 2005

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Winemaker's Notes:

The 2005 Reserve Chardonnay was hand harvested in two rounds of picking. The clone 15 fruit was harvested on Septembe...

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Suggested Recipe Pairing presented by
Coconut Rice Sweet Potato Cheesecake

RiceSelect's creamy Arborio gets blended with sweet potato, coconut milk and vanilla to create this decadent cheesecake. Pairs well with Saunternes; a white dessert wine that has hints of coconut from aging in oak barrels.

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User Reviews for Stuhlmuller Vineyards Alexander Valley Reserve Chardonnay

Winemaker's Notes:

The 2005 Reserve Chardonnay was hand harvested in two rounds of picking. The clone 15 fruit was harvested on September 28 at 24.3 Brix, while the Gauer clone fruit came in on October 5 at 24.5 Brix. The two clones were whole cluster pressed and kept separate throughout fermentation. The clone 15 wine was fermented in puncheon, while the Gauer clone lot was fermented in French oak (50% new) with an emphasis on oak from Allier and Vosges. In order to enhance the intrinsic flavors of both lots, 100 percent indigenous yeasts were used. The wine was sur lie aged, with the lees being stirred over a 6-month period prior to blending. In total, the wine spent 13 months in barrel and over a half year in bottle. It was bottled unfiltered and as a result has a natural, hazy quality.

The 2005 Reserve Chardonnay was hand harvested in two rounds of picking. The clone 15 fruit was harvested on September 28 at 24.3 Brix, while the Gauer clone fruit came in on October 5 at 24.5 Brix. The two clones were whole cluster pressed and kept separate throughout fermentation. The clone 15 wine was fermented in puncheon, while the Gauer clone lot was fermented in French oak (50% new) with an emphasis on oak from Allier and Vosges. In order to enhance the intrinsic flavors of both lots, 100 percent indigenous yeasts were used. The wine was sur lie aged, with the lees being stirred over a 6-month period prior to blending. In total, the wine spent 13 months in barrel and over a half year in bottle. It was bottled unfiltered and as a result has a natural, hazy quality.

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Chemical Analysis:

Alcohol: 14.7% pH: 3.45
Total Acidity: 0.54 grams per liter

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