Stuhlmuller Vineyards Alexander Valley Reserve Chardonnay 2006

0 5 0.5
Add
0 reviews
+My Wines

My Wines

Save in My Wines

Add to Wishlist

My Cellar

List It
Edit

Winemaker's Notes:

The 2006 Reserve Chardonnay fruit was hand harvested with both the clone 15 fruit and old-vine Gauer clone fruit comi...

Read more...
  • There are currently no submitted critic scores.
  • + Wine critic

    Submit a Critic Score

    Score:

    Name of Critic:

    Close
Set your rating:
Save

Examples: Value Wine, Would Recommend, For the Cellar, Etc...

User Reviews for Stuhlmuller Vineyards Alexander Valley Reserve Chardonnay

Winemaker's Notes:

The 2006 Reserve Chardonnay fruit was hand harvested with both the clone 15 fruit and old-vine Gauer clone fruit coming in on September 25 at 24.5 and 25.2 Brix respectively. An additional selection of grapes from younger Gauer clone vines came in on September 27 at 25.5 Brix. All three lots were whole cluster pressed and kept separate throughout fermentation. The clone 15 wine was fermented in French oak puncheons, while the Gauer clone lots were fermented in French oak barrels (40% new) with an emphasis on oak from Allier and Vosges. To enhance the 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 16 months in barrel and a half year in bottle. It was bottled unfiltered and as a result has a natural, hazy quality.

The 2006 Reserve Chardonnay fruit was hand harvested with both the clone 15 fruit and old-vine Gauer clone fruit coming in on September 25 at 24.5 and 25.2 Brix respectively. An additional selection of grapes from younger Gauer clone vines came in on September 27 at 25.5 Brix. All three lots were whole cluster pressed and kept separate throughout fermentation. The clone 15 wine was fermented in French oak puncheons, while the Gauer clone lots were fermented in French oak barrels (40% new) with an emphasis on oak from Allier and Vosges. To enhance the 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 16 months in barrel and a half year in bottle. It was bottled unfiltered and as a result has a natural, hazy quality.

Chemical Analysis:

Alcohol: 14.8% pH: 3.35
Total Acidity: 0.63 grams per liter

Best Wine Deals

See More Deals »

Chardonnay Top Lists








Snooth Media Network