"8 individual fermentations were done, using a mix of open-top tanks, and closed-top tanks where the must was pumped over. The closed-top tanks added to palate texture, while the open-top tanks retained fruit intensity. The wine was racked to 40 percent new French oak and underwent native malolactic fermentation. Each lot was fermented and aged separately for 10 months before blending, with barrel aging for a total of 18 months.
With its layers of cre?me de cassis, black cherry, olive tapenade, violets and moist earth, there is a lovely classic quality to this Cabernet. On the palate, firm tannins and an inviting freshness frame the dark berry flavors beautifully, with more savory and herbal hints adding nuance and intrigue."~WINERY NOTES
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While many wineries claim to be vineyard focused, as grape growers, this belief is a way of life for the Stuhlmullers. Committed to crafting superior wines from the finest blocks in the vineyard, the Stuhlmullers work side-by-side with their talented winemaking team. In 2004, Stuhlmuller Vineyards promoted Danish born Leo Hansen from assistant winemaker to winemaker. Combining his classic European training as a sommelier, with his hands-on experience at such wineries as Clos du Bois, Chateau Souverain and Bowen Estate in Australia, Leo is dedicated to capturing the rich, expressive character of the vineyard.
Today, the Stuhlmuller family enjoys a dual reputation as first-class grape growers and as proprietors of a respected, sustainable vineyard-driven winery. Stuhlmuller Vineyards produces roughly 10,000 cases of Chardonnay and Cabernet Sauvignon annually, with the recent addition of extremely small allotments of estate Zinfandel. The wines of Stuhlmuller Vineyards are available in top wine shops and restaurants throughout California and in select markets around the country.