The 2008 Napa Valley Cabernet Sauvignon is evocative of the rich terroir of Napa Valley, yet a wine that I find to be immediately approachable and appealing. Forward berry aromas are complemented by toasty oak and spice components. On the palate, flavors of baked berries are highlighted by a round, fleshy mouthfeel and a slightly savory note in the finish.
94 points, Antonio Galloni "Dark, sumptuous and racy, the 2012 Cabernet Sauvignon Chabot Vineyard is all about texture. This is one of the more voluptuous wines in the Beringer range. As such, it will drink nicely right out of the gate. The radiant, expressive finish is striking in its immediacy, but there is plenty of finesse and nuance here as well."
Chabot Vineyard lies east of the Silverado Trail, just north of the road that leads up Howell Mountain to Bancroft Ranch and Steinhauer Ranch. The chunks of shiny obsidian heavily strewn through its soil reflect the locale, known as “Glass Mountain.” An underlying layer of pumice and bedrock ensures excellent drainage. The inky, highly structured, deeply flavored Cabernet from this vineyard was the first that Beringer Vineyards elected to bottle as a Private Reserve, in 1977, and we have continued to bottle a small amount each year since as a single-vineyard Cabernet.
Chabot Cabernet has finely knit tannins, and layers of black currant with hints of mint and cedar. The 2012 Chabot was harvested between October 12th and 20th and was aged for 18 months in 90% new French oak barrels.
95 points, The Wine Advocate "The magnificent 2012 Cabernet Sauvignon Lampyridae Vineyard comes from Mt. Veeder, one of my favorite sources when the Cabernet achieves full ripeness. Blueberry, black raspberry, floral, licorice, lavender and a hint of blood aromas jump from the glass of this dense, full-bodied, voluptuously textured wine. This super-impressive 2012 should drink well for 15-20 years. For its size and prominence, the St. Helena flagship Beringer winery does a remarkable job with the quality of its offerings."
Robert Parker, The Wine Advocate
Lampyridae, “firefly” in Latin, is Napa’s highest vineyard at approximately 2400 ft elevation. This picturesque vineyard is high above the fog layer and has longer hours of sunshine and warmer nights, but days are cooler than the lower elevation vineyards. On clear days you can see all the way to San Francisco. One of the newest vineyards in the Private Reserve line-up, it shows incredible depth of flavor and intense, unique black fruit characters. The 2012 Lampyridae was aged for 18 months in 95% new French oak barrels.
Marston Vineyard perches on the slopes of Spring Mountain to the west of St. Helena, just a few miles uphill from the site of the Beringer brothers’ original St. Helena Home vineyard. The restrictive soil, mostly stony loam, produces grapes with highly developed fruit flavors. Within the vineyard, the terrain rises to approximately 1200 feet, varying between steep, terraced slopes to gently rolling land. The 2012 Marston was harvested on October 20th and was aged for 18 months in 80% new French oak barrels.
93 Points | Robert Parker, The Wine Advocate "100% Cabernet Franc showing plenty of forest floor, spice box, cedar wood and black and red currants. They all can be approached early on (3-4 years), but will age for 25+ years."
Vineyard Notes: Originally known as Tre Colline for its memorable undulating terrain, the 36-acre benchland vineyard was renamed in 2003 to honor Beringer’s long-time vineyard manager, Bob Steinhauer, who helped establish the reserve level vineyards across Napa Valley. At 1,800 feet elevation, southwest facing on Howell Mountain, just northeast of Angwin, Steinhauer Ranch features volcanic iron-rich soils notable for their rich red color, with a friable, loose texture. Cabernet Sauvignon and Cabernet Franc thrive in the sparse, infertile soil where cool mountain temperatures with high solar radiation above the fog line allow grapes to languish on the vine, developing bold tannins and distinctive notes.
Winemaker Notes: After gentle crushing and destemming, juice and skins were sent to small fermenters for an extended cold soak maceration to allow rich color, complex flavors and silky, mid-weight tannins to be slowly developed and extracted. The Cabernet Franc is aged in 91% new French oak barrels with medium toast for 20 months prior to bottling, when the wine is allowed to rest for another nine months before release.
To enhance the natural richness of our Chardonnay we fermented the juice in predominately new French oak barrels. Weekly lees stirring enhanced the toasty notes, and integrated the oak flavors for an overall balance, while complete malolactic fermentation encouraged lush creaminess. After 9 months aging, our winemaker chose the most expressive lots and blended them to create a richly layered wine with aromas of crème brulee and rich citrus and fruit flavors.