Stuhlmuller Vineyards Zinfandel Alexander Valley Estate Bottled 2005

Winemaker's Notes:

The 2005 Zinfandel fruit came in cold on October 14 and was gently de-stemmed. Whole berries were then put in open-top tanks, where they spent three weeks on the skins before being pressed on November 7. The wine was aged primarily in neutral French oak, with a small amount of new and American oak used to add nuance. The wine was racked twice and spent 12 months aging in barrel.

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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

The 2005 Zinfandel fruit came in cold on October 14 and was gently de-stemmed. Whole berries were then put in open-top tanks, where they spent three weeks on the skins before being pressed on November 7. The wine was aged primarily in neutral French oak, with a small amount of new and American oak used to add nuance. The wine was racked twice and spent 12 months aging in barrel.

Wine Specs:

Alcohol: 14.5% pH: 3.77
Total Acidity: 0.61 grams per liter

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