Stuhlmuller Vineyards Estate Cabernet Sauvignon 2005

Previously available for: $17.59
3.65 5 0.5
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Winemaker's Notes:

Winemaking: For fermentation, we used a mix of open-top tanks with manual punching-down of the cap, and closed-top ta...

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A very enjoyable 2005 Cab from Alexander Valley. Pronounced cherry flavors, both red and black which linger on the palate. Secondary flavors of ch... Read more

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Suggested Recipe Pairing presented by
Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

View Recipe


User Reviews for Stuhlmuller Vineyards Estate Cabernet Sauvignon

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Snooth User: MAG
3151162
4.00 5
07/11/2008

A very enjoyable 2005 Cab from Alexander Valley. Pronounced cherry flavors, both red and black which linger on the palate. Secondary flavors of chocolate and eucalyptus. Nice tannin structure. A well made wine.


Ratings & Tags for Stuhlmuller Vineyards Estate Cabernet Sauvignon

78515 Snooth User: darbyw
rated this wine
4.00 5
07/06/2008

rated this wine
5.00 5
10/31/2008

Winemaker's Notes:

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.

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.

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Chemical Analysis:

Alcohol: 14.4% pH: 3.81
Total Acidity: 0.60 grams per liter

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