Stuhlmuller Vineyards Estate Cabernet Sauvignon 2008

MSRP: $38.00
3.5 5 0.5
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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 c...

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

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... Read more

This wine displays a dark ruby color with aromas of black cherry, blackberry, tealeaf, anise, currant and clove. The rich and soft mouthfeel echoes... Read more

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User Reviews for Stuhlmuller Vineyards Estate Cabernet Sauvignon

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Snooth User: Kyle Graynor
4557977,444
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
10/30/2010

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


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.

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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Chemical Analysis:

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

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