Stuhlmuller Vineyards Zinfandel Alexander Valley Estate Bottled 2008

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Winemaker's Notes:

In 2008, our Zinfandel was fermented as a mix of whole berries (88%) and whole clusters (12%) in open-top tanks, wher...

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Rating: 88/100 - As reviewed by Connoisseurs' Guide to California Wine (www.cgcw.com) in the September 2010 issue. Ripeness is nicely reined in her... Read more

"Rating: 88/100 - As reviewed by Connoisseurs' Guide to California Wine (www.cgcw.com) in the September 2010 issue. Ripeness is nicely reined in here Read more

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User Reviews for Stuhlmuller Vineyards Zinfandel Alexander Valley Estate Bottled

External Reviews for Stuhlmuller Vineyards Zinfandel Alexander Valley Estate Bottled

11/13/2010

Rating: 88/100 - As reviewed by Connoisseurs' Guide to California Wine (www.cgcw.com) in the September 2010 issue. Ripeness is nicely reined in here, and likeable blackberry fruit is given its way in the lightly oaked, fruit-focused aromas and flavors of this food-worthy Zinfandel. Medium-full in bodied, supple in feel and firmed up by a streak of youthful latter-palate tannins, the wine drifts a little too far to drying astringency just now, but it can be expected that a few years of softening will bring it into good form for rewarding drinking.Connoisseurs' Guide to California Wine aging recommendation: Cellar for future drinking. Wine will improve with bottle aging.


07/05/2011

"Rating: 88/100 - As reviewed by Connoisseurs' Guide to California Wine (www.cgcw.com) in the September 2010 issue. Ripeness is nicely reined in here


Winemaker's Notes:

In 2008, our Zinfandel was fermented as a mix of whole berries (88%) and whole clusters (12%) in open-top tanks, where they spent approximately 24 days on the skins. The addition of a small amount of whole clusters was used to add nuance and pure, forward fruit flavors, while contributing to tannin management. Aging was done in a mixture of American (28%) and French oak (72%), with the American oak being new and the French barrels ranging from one to five years old. The wine benefited from minimal handling, was racked twice and spent 16 months in barrel.

In 2008, our Zinfandel was fermented as a mix of whole berries (88%) and whole clusters (12%) in open-top tanks, where they spent approximately 24 days on the skins. The addition of a small amount of whole clusters was used to add nuance and pure, forward fruit flavors, while contributing to tannin management. Aging was done in a mixture of American (28%) and French oak (72%), with the American oak being new and the French barrels ranging from one to five years old. The wine benefited from minimal handling, was racked twice and spent 16 months in barrel.

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Chemical Analysis:

Total Acidity: 0.61 grams per liter

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