Stuhlmuller Vineyards Chardonnay Alexander Valley Estate Bottled 2006
Avg Price: $24.99
- Winery: Stuhlmuller Vineyards
- Region: USA » California » Sonoma County » Alexander Valley
- Varietal: Chardonnay
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Winemaker's Notes:
To accentuate the signature fruit flavors and nuttiness of our estate grapes, we exclusively used indigenous yeast to...
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WS: 86
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Monticello Liquor McKinney, TX (1,700 mi) |
USD
24.99
$24.99 750ml |
Buy Now |
|
WineOLand Howell, NJ (2,500 mi) |
USD
39.99
$29.96 750ml |
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| See 2 more prices » | ||
WE: 92 Points Read more
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Food Pairings for Stuhlmuller Vineyards Chardonnay Alexander Valley Estate Bottled
Butterscotch Chocolate Chip Cookie Recipe
Sweet Potato Gnocchi with Kale, Sage and Balsamic Brown Butter Recipe
Nacho Macaroni and Cheese Recipe
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Shipping to:
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Monticello Liquor McKinney, TX (1,700 mi) |
STUHLMULLER VINEYARDS CHARDONNAY 2006 » |
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WineOLand Howell, NJ (2,500 mi) |
Stuhlmuller Vineyards Chardonnay Estate Bottled 2006 » |
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Pennsylvania Liquor Control Board Multiple Locations |
Stuhlmuller "Chardonnay Estate" Alexander Valley (2006) » |
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Circle Liquors Somers Point, NJ (2,500 mi) |
Stuhlmuller "Chardonnay Estate" Alexander Valley (2006) » |
Winemaker's Notes:
To accentuate the signature fruit flavors and nuttiness of our estate grapes, we exclusively used indigenous yeast to craft our 2006 Estate Chardonnay. The wine was 100 percent barrel fermented sur lie for eight months in Vosges and Allier barrels (15 percent new oak), and also underwent 70 percent indigenous malolactic fermentation. In order to create a creamy texture on the mid-palate, the lees were stirred every other week throughout the winter.
To accentuate the signature fruit flavors and nuttiness of our estate grapes, we exclusively used indigenous yeast to craft our 2006 Estate Chardonnay. The wine was 100 percent barrel fermented sur lie for eight months in Vosges and Allier barrels (15 percent new oak), and also underwent 70 percent indigenous malolactic fermentation. In order to create a creamy texture on the mid-palate, the lees were stirred every other week throughout the winter.
Chemical Analysis:
| Alcohol: 14.3% | pH: 3.49 |
| Total Acidity: 0.64 grams per liter |
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