Stuhlmuller Vineyards Estate Cabernet Sauvignon 2007

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Winemaker's Notes:

Grapes were picked by block, and clusters were gently destemmed. We used a mix of open-top tanks with manual punching...

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  • SN: 91

    Snooth Editorial Score

    91

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Immediately I am interested in the aromatic complexity this wine volunteers with rosemary, bay laurel, and ivy top notes that float above the crisp... Read more

A bit green on the nose, loads of deep dark red fruit is quite syrupy and strong. It does mellow out into a prune and molasses finish which is fair... Read more

Rich, ripe and powerful nose. Lots of currant and cassis. It's got rich, luscious, juicy fruit and great structure. Nice, noble quality and flav... Read more

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Editorial Reviews for Stuhlmuller Vineyards Estate Cabernet Sauvignon

Snooth User: Gregory Dal Piaz
89065204,731
4.50 5
03/10/2010

Immediately I am interested in the aromatic complexity this wine volunteers with rosemary, bay laurel, and ivy top notes that float above the crisp, slightly astringent black berry fruit all wrapped in damp maduro, cigar wrapper tobacco, slightly smoky vanilla oak, and asphalt. On the palate this is very young but shows a nice, ripe, round, creamy mouthfeel that manages to reveal nuanced black currant fruit in spades with gentle backing notes of dried herbs, cedary spice and a hint of black pepper. The finish shows more structure and obvious oak but retains fine balance and excellent length. This should benefit from a year or two I the cellar but will be best enjoyed in its relative youth. 91pts


User Reviews for Stuhlmuller Vineyards Estate Cabernet Sauvignon

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3.00 5
03/05/2010

A bit green on the nose, loads of deep dark red fruit is quite syrupy and strong. It does mellow out into a prune and molasses finish which is fairly tasty.

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Snooth Wine Friday

Snooth User: VegasOenophile
20275912,199
4.50 5
01/28/2012

Rich, ripe and powerful nose. Lots of currant and cassis. It's got rich, luscious, juicy fruit and great structure. Nice, noble quality and flavor. Good tannin. Pretty fruit. Drinking very well! 1/21/12


External Reviews for Stuhlmuller Vineyards Estate Cabernet Sauvignon

11/13/2010

Rating: 85/100 - As reviewed by Connoisseurs' Guide to California Wine (www.cgcw.com) in the August 2010 issue. More than a bit idiosyncratic and never in the classic Cabernet fold, this bottling smacks of sweet smoke, green tea and berry-like fruit and shows a streak of stiff acidity beneath its nominal flesh. It gets a bit tangy and dries up at the finish, and, it will need a turn of good fortune if it is to open and unfold down the line.Connoisseurs' Guide to California Wine aging recommendation: Drinkable now. Further bottle aging can improve this wine.


07/05/2011

"Rating: 85/100 - As reviewed by Connoisseurs' Guide to California Wine (www.cgcw.com) in the August 2010 issue. More than a bit idiosyncratic and never in the classic Cabernet fold


External Review
Source: Astor Wines & Spirits
11/07/2009

This wine displays a dark ruby color with aromas of black cherry, blackberry, tealeaf, anise, currant and clove. The rich and soft mouthfeel echoes the bouquet with juicy layers of blackberry, dark cherry and currant, accented by spicy oak and fine-grained tannins. Easy drinking but not overwhelming


Winemaker's Notes:

Grapes were picked by block, and clusters were gently destemmed. 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 added to palate texture, while the open-top tanks helped to retain fruit intensity. The finished wine, composed almost entirely of free-run juice, was racked to 46 percent new French oak barrels and underwent native malolactic fermentation. Each block was fermented and aged separately for 10 months before blending, with barrel aging for a total of 18 months.

Grapes were picked by block, and clusters were gently destemmed. 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 added to palate texture, while the open-top tanks helped to retain fruit intensity. The finished wine, composed almost entirely of free-run juice, was racked to 46 percent new French oak barrels and underwent native malolactic fermentation. Each block was fermented and aged separately for 10 months before blending, with barrel aging for a total of 18 months.

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Chemical Analysis:

Alcohol: 14.4% pH: 3.74
Total Acidity: 0.66 grams per liter

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