The Zinfandel fruit was gently destemmed in two lots. Both lots were fermented as whole berries in open-top tanks, wh...Read more...
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Food Pairings for Stuhlmuller Vineyards Zinfandel Alexander Valley Estate Bottled
The Zinfandel fruit was gently destemmed in two lots. Both lots were fermented as whole berries in open-top tanks, where they spent approximately two weeks on the skins. In addition, a small amount of fruit was fermented as whole clusters to add tannin structure. Aging occurred in roughly 25% new French and American oak, with the remainder being neutral. The wines were racked twice and spent 12-14 months in barrel before being bottled unfined and unfiltered.
|Alcohol: 14.9%||pH: 3.70|
|Total Acidity: 0.62 grams per liter|
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