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Buehler Cabernet Sauvignon 2009

Cabernet Sauvignon from Napa Valley, California
  • WE90
14.6% ABV
  • W&S91
  • RP88
  • WE89
  • WE90
  • W&S90
  • RP90
  • WS91
  • WS86
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5.0 1 Ratings
14.6% ABV

Winemaker Notes

The 2009 Cabernet Sauvignon is brimming with fruit aromas and flavors biased to the black fruit end of the Cabernet spectrum: plums, blackberry, black currant. Rich and full-bodied on the palate, this Cabernet drinks well on release but will soften and develop with additional age. For those who seek youthful fresh Cabernet fruit aromas and a more structured wine, drink it from 2011 through 2015. If you prefer the less fruity, more developed bottle bouquet aromas and a softer, more velvety wine on the palate, drink it from 2016-2026.

Critical Acclaim

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WE 90
Wine Enthusiast
Good price for a Napa Valley Cabernet this distinguished. It's rich and satisfying in blackberry, black currant and blueberry fruit, with a lovely coat of smoky oak. Shows lots of complexity, and the finish is dry and spicy. Could go the distance, but just to be safe, drink overthe next six years. Editors' Choice.
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Buehler Vineyards

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Buehler Vineyards, Napa Valley, California
2009 Cabernet Sauvignon
John Buehler, Sr. and his son, John, began the renovation of the property that would become Buehler Vineyards in 1971. Located six miles east of St. Helena and nestled in the mountains above Conn Valley, Buehler Vineyards encompasses some 300 acres of Napa Valley hillside terrain. 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.

Napa Valley

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One of the world's most highly regarded regions for wine production and tourism, the Napa Valley is the AVA that brought worldwide recognition to California winemaking. The area was settled by a few choice wine families in the 1960's who bet that the wines of the area would grow and flourish. They were right. The Napa wine industry really took off in the 1980's, when vineyard lands were scooped up and vines were planted throughout the county. A number of wineries emerged, from large conglomerates to small boutiques to cult classics. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that lend even more character specifics to the wines. Furthest south is Carneros, followed by Yountville, Oakville & Rutherford. Above those two are St.-Helena and the valley's newest AVA, Calistoga. These areas are situated on the valley floor and are known for creating rich, smooth Cabernet Sauvignon, Merlot and Chardonnay. There are a few mountain regions as well, nestled on the slopes overlooking the valley AVAs. Those include Howell Mountain, Stags Leap District, and Mt. Veeder. Wines from the mountain regions are often more structured and firm, benefiting from more time in the bottle to evolve and soften.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

GZT3166315_2009 Item# 113921