At the end of a seven-day fermentation, the wine was moved over to barrels before initiating malolactic fermentation; keeping the wine 鈥渄irty鈥 while young greatly increases the impression of roundness and smoothness in the finished wine. The Napa Valley Cabernet Sauvignon gets racked four times in the first 12 months of aging to encourage aromatic and tannin development. It is aged a total of 18 months in a combination of French and American oak barrels. The wine is overflowing with fruit aromas and flavors biased toward the black fruit end of the cabernet spectrum, characterized by plums, blackberry, and black currant. It is rich and full-bodied on the palate. Buehler Vineyards Cabernet Sauvignon drinks nicely on release but will soften and develop with additional aging in the bottle.

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