Buehler Vineyards Estate Cabernet Sauvignon
- Last Updated:
- 03/02/2023 10:48:31
- State / Region:
- Origin Classes:
- Bacchus Price:
- Bacchus Product:
The aromas hint at black fruit: ripe black cherries and black plums. Enticing barrel qualities of cola and spice complement the fruit aromas. On the palate, the wine shows layers of deeply extracted flavors that only mature hillside vineyards can give. Our Estate Cabernet is the most age-worthy wine we produce and may be enjoyed anytime over the next 15 years. For those who seek youthful fresh cabernet fruit aromas and a more structured wine, drink it from 2006 through 2010. If you prefer the less fruity, more developed bottle bouquet aromas and a softer, more velvety wine on the palate, drink it from 2011-2021.
This tiny strip of land just north of San Francisco is home to America’s most prestigious wineries. Its climate is ideal for viticulture. Ironically, it was deemed too ideal for some vintners, who have moved their vineyards from the valley’s flat plain to the hills in the east and west, adhering to the idea that grapes that struggle to grow yield better wine. The climate, soil, and individual wineries are enormously varied, so it’s impossible to identify a singular trait of Napa wines. In addition, nearly every noble grape is grown here, although Chardonnay and Cabernet Sauvignon are the primary grapes. In the past, Napa’s wines have alternated between extremely fruity and fat to lean and subtle. Today the best Napa wines have achieved a balance between these extremes. Many are made to be drunk young and have abundant ripe fruit; others can be initially hard and tannic, but soften over four or five years to perfumed, cedary fruit. White Napa wines are excellent with fresh-grilled fish and chicken, but can also cope with more spicy and creamy flavors. Many Napa reds will overwhelm delicate cuisine, but rich red meat and cheeses do make good companions.