Stuhlmuller Vineyards Estate Cabernet Sauvignon 2008

Winemaker's Notes:

We used a mix of open-top tanks with manual punching-down, 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 wine was racked to 48 percent new French oak 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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Stuhlmuller Vineyards:
Since 1982, Stuhlmuller Vineyards has built a reputation as growers of world-class grapes, selling their coveted fruit to a number of top area wineries. By the mid-‘90s, Fritz Stuhlmuller was so inspired by the complex wines being made from his family’s vineyard that he established a small, artisan winery bearing the Stuhlmuller name. The vineyard’s unique terroir creates C... Read more
Since 1982, Stuhlmuller Vineyards has built a reputation as growers of world-class grapes, selling their coveted fruit to a number of top area wineries. By the mid-‘90s, Fritz Stuhlmuller was so inspired by the complex wines being made from his family’s vineyard that he established a small, artisan winery bearing the Stuhlmuller name. The vineyard’s unique terroir creates Chardonnay fruit with classic Alexander Valley tropical characteristics, food-friendly citrus acidity and a distinctive mineral touch. The Cabernet Sauvignon offers enticing hints of sage and bay leaf coupled with the region's signature flavors of rich cherry, black fruit and cocoa. In 2000 Stuhlmuller Vineyards built a new winery on the property, sized precisely to handle the small amounts of world-class, estate fruit the Stuhlmullers select to create their wines. Guided by gifted winemaker Leo Hansen (and consulting winemaker Kerry Damskey), Stuhlmuller Vineyards handcrafts, small-lot wines that embody a rich, expressive charm, and a distinctive sense of place. Read less
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

Member Reviews for Stuhlmuller Vineyards Estate Cabernet Sauvignon

Add your review
Snooth User: Kyle Graynor
4557977,445
4.50 5
09/19/2011

Heavy fruit, with rich blackberries. Fruity, with amazing supporting tannins. Such a great sipping wine.


Snooth User: Kristin Watts
8549492,200
3.00 5
09/19/2011

Complex aromatic duo of deep, dark fruits and dusty, smoky slightly sweetness. Dried fig abounds on the palette and rounds out with some great oak undertones Lovely!


External Reviews for Stuhlmuller Vineyards Estate Cabernet Sauvignon

External Review
Source: Astor Wines & Spirits
10/29/2010

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



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We used a mix of open-top tanks with manual punching-down, 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 wine was racked to 48 percent new French oak 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.

Wine Specs:

Alcohol: 14.5% pH: 3.84
Total Acidity: 0.61 grams per liter

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