Stuhlmuller Vineyards Estate Cabernet Sauvignon 2005
Winemaking: For fermentation, we used a mix of open-top tanks with manual punching-down of the cap, and closed-top tanks where the must was pumped over. The closed-top tanks were used to create better palate texture, while the open-top tanks were utilized to help retain fruit intensity. We also used 100 percent indigenous yeast to capture a true expression of the vineyard with more earthy character. The wine was racked to 44 percent new French oak barrels, where it underwent malolactic fermentation. Each block was fermented and aged separately for 10 months before the blending. The wine was barrel aged for a total of 24 months.
Food Pairings for Stuhlmuller Vineyards Estate Cabernet Sauvignon
|Alcohol: 14.4%||pH: 3.81|
|Total Acidity: 0.60 grams per liter|