Historically, we’ve produced one Estate Cabernet Sauvignon at Buehler Vineyards in which we blend wines from various vineyard blocks: a melding of the disparate characteristics into one whole wine. From time to time, we’re tempted to showcase a particular vineyard block for its unique character by bottling it on its own. Beginning with the 2004 vintage, we gave in to the temptation and bottled a very limited amount of wine from Papa's Knoll's vineyard which is only sold directly from the winery or through our wine club.
What is Papa’s Knoll and where is it located? Named after the landform in front of “Papa’s” (John Buehler, Sr.) house, this is our oldest Cabernet Sauvignon block. The face of the knoll is steeply terraced with an easterly exposure; the top of the knoll is best described as a shallow bowl with no rim on the south side. This three acre block was planted in 1971 and is the only dry-farmed Cabernet block on the estate. The fact that we have to pay the pickers by the hour rather than by the ton to pick this block is testament to the ruggedness and inaccessibility of this block that routinely gives us no more than two tons per acre of fruit.
What differentiates the wines from Papa’s Knoll from our other vineyard blocks? A few terms spring to mind: power, color, depth. If a dark, lushly textured, concentrated wine is your goal, this wine argues that dry-farming old vines is a good way to achieve it.
The 2006 harvest is remembered as the culmination of a generally cool growing season followed by a rather late arrival of harvest activity. The relatively cool nature of the growing season delivered slowly ripened grapes with perfectly mature skin and seed tannins a week into November; the color of the resulting wines is notably dark. With higher acid levels and lower sugar levels at the optimum stage of flavor development, the word, “balance”, best describes the overriding theme of the 2006 Cabernet Sauvignon. The wine was flashy right out of the fermentor and showed great depth of flavors. It promises to be long-lived in the cellar.
The color is skewed to the blue end of the Cabernet spectrum and is opaque in nature. The aromas hint at black fruit: ripe black cherries and black plums. Enticing barrel qualities of cola spice and a hint of dried tarragon complement the fruit aromas. On the palate, the wine shows layers of deeply extracted flavors that only old vine hillside vineyards can give. Papa’s Knoll Cabernet may be enjoyed anytime over the next 20 years. For those who seek youthful fresh cabernet fruit aromas and a more structured wine, drink it from 2008 through 2014. If you prefer the less fruity, more developed bottle bouquet aromas and a softer, more velvety wine on the palate, drink it from 2015-2028.
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