Following a seven-day fermentation, the wine was transferred to barrels before initiating malolactic fermentation; keeping the wine 鈥渄irty鈥 when young greatly increases the impression of roundness and smoothness in the finished wine. The 2016 Napa Valley Cabernet Sauvignon was racked four times in the first year of aging to encourage aromatic and tannin development. It was aged a total of 18 months in a blend of French and American oak barrels. The wine is brimming with fruit aromas and flavors biased to the black fruit end of the Cabernet spectrum: plums, blackberry, and black currant. Rich and full-bodied on the palate, Buehler Vineyards Cabernet Sauvignon drinks well on release but will soften and develop with additional age.


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