Cabernet Sauvignon, 2018. Buehler

Cabernet Sauvignon, 2018. Buehler

Item #: N0222R1
Vintage: 2018
Varietal: Cabernet Sauvignon
Vineyard/Appellation: Napa Valley, California
Color: Deep Ruby Red
Nose: Black Fruit
Palate: Rich and Full Bodied
Finish: Youthful Tannins
Rating: 98
Cellaring/Serving Suggestions: Now thru 2030/Poultry,Vegetarian/14.1% Alcohol by Volume

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Buehler's vineyards are located in the mountains above Conn Valley, near the base of Howell Mountain, and six miles east of St. Helena. The vineyards comprise of 300 or so acres of Napa Valley's famed hillside terrain. John Buehler Sr. and his son, John, began the renovation of the property that would become Buehler Vineyards in 1971. After a quarter of a century of growing grapes and over 20 years of winemaking from those vines, their focus remains on varietals that are best suited to this site: Cabernet Sauvignon and Zinfandel.

This 2018 Napa Valley Cabernet Sauvignon wine is made from a blend of grapes grown on Buehler's hillside vineyard estates and grapes from mature, high quality, low-yielding Napa Valley vineyards located on the valley floor. This blend produces a wine that displays a broad spectrum of aromas, flavors, and textures that the best Napa Valley Cabernet can express. In comparison to past years, the 2018 Napa Valley growing season was notable for its lack of severe weather events. A cool spring and an excellent fruit set made for a later start than harvests in past years, delivering intensely flavored fruit with good natural acidity.

The wine is brimming with fruit aromas and flavors of plums, blackberry, and black currant. Rich and full-bodied on the palate, this Cabernet drinks well on release but will soften and develop with additional age. Presently, it is a youthful and fresh Cabernet, with fruit aromas and more structured tannins. With age, the fruit will yield to a more developed bouquet of aromas and a softer, more velvety wine on the palate. Pair it with roast duck and braised red cabbage for a hearty meal. For vegetarian fare, pair with honey roasted carrots and wild rice, or buttery rosemary potatoes.

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