Kaesler Stonehorse G.S.M 2006
45% Grenache, 44% Shiraz and Mourvedre from estate vineyards that range from 20-45 years in aged. The wine is matured for 12 months in... View More
The 2006 Stonehorse GSM is composed of 45% Grenache, 44% Shiraz, and 11% Mourvedre and was aged for 12 months in seasoned French and American oak. Dark ruby-colored, it has an attractive nose of cedar, spice box, earth notes, and black cherry. This leads to a forward, easygoing wine with savory red and blue fruit flavors, plenty of spice, and a silky finish. Drink this outstanding value over the next eight years.
Bright ruby. Deep blackberry and mulberry aromas are complicated by sexy Asian spices and cola. Deeply concentrated dark berry flavors verge on liqueur-like but are given verve by tangy minerality, which builds with air. Velvety in texture, with no obvious tannins and good back-end tang. Offers an attractive blend of richness and vivacity.
Smooth and velvety, with dusky tobacco nuances to the ripe blackberry and spice flavors, gliding nicely on a sleek frame. Grenache, Shiraz and Mourvèdre. Drink now through 2016. 10,000 cases made
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A crisp, refreshing variety that equally reflects both terroir and varietal character...
A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.
In the Glass
From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.
The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.
Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.