Knights Valley is best known for producing Cabernet Sauvignon. But the same volcanic soils, mountain terrain, and varied microclimates that make the region exceptional for reds also offer conditions worth exploring for whites. Beringer's Alluvium Blanc and Mountain Rosé are the proof.
Both wines are built around a shared winemaking philosophy: minimal intervention, maximum aromatic expression, and a cold, deliberate approach to fermentation that results in wines of genuine character.
At a Glance
- Wines: Alluvium Blanc (Bordeaux-style white blend) and Mountain Rosé (Malbec-based dry rosé)
- Region: Knights Valley AVA, Sonoma County, California
- Key Technique: Stabulation, a cold pre-fermentation process that concentrates aromatics without oxidation
- Style: Both wines are crisp, fruit-forward, and built for freshness; best enjoyed upon release
- Explore: Knights Valley Collection
About Knights Valley
Beringer has owned and farmed its Knights Valley vineyards since the mid-1960s. The Knights Valley designation first appeared on a Beringer label in 1974, and Beringer was instrumental in securing AVA status for the region in 1983.
Located 17 miles north of Beringer's Napa winery in Sonoma County, Knights Valley lies in the shadow of Mount St. Helena. The hilly terrain descends to rocky, alluvial soils where ancient rivers once ran. The combination of varied microclimates, volcanic soils, and elevation has made Knights Valley an exceptional and evolving growing region, one that continues to inform Beringer's winemaking across all tiers of the portfolio.
The Winemaking Technique: Stabulation
Both the Alluvium Blanc and Mountain Rosé are crafted using a technique called stabulation, a cold pre-fermentation process borrowed from traditional European winemaking that concentrates aromatics before fermentation begins.
After harvesting, the fruit is kept cold and whole cluster pressed immediately. The juice is then held at around 30 to 32 degrees Fahrenheit and mixed daily for up to three weeks before fermentation begins. At this temperature, enzymatic activity slows dramatically, preserving aromatic compounds that would otherwise be lost to oxidation or early fermentation. When fermentation does begin, it runs low and slow at 50 degrees Fahrenheit, taking weeks to complete. The wine is then racked clean off its lees and stored in stainless steel vessels to preserve the bright, aromatic profile until bottling.
The result is wines with a level of aromatic intensity and clarity that conventional white winemaking rarely achieves.
Alluvium Blanc
The Alluvium Blanc is a Bordeaux-style white blend, a style that elevates Knights Valley beyond its established identity as a red wine region. Beringer's White Zinfandel program established that the winery has always explored what California grapes and California terroir can do when approached with curiosity rather than formula. The Alluvium Blanc continues that spirit.
In the Glass
The wine shows a pale straw color. The nose opens with key lime and gooseberry, clean and energetic, followed by Awapuhi ginger flower blossoms, wet stone, and Himalayan salt notes that support lifted white floral aromatics. On the palate, fresh acidity anchors the experience, evolving into saline, juicy Asian pear and oyster shell. It is a wine of precision and tension.
Winemaking
The Alluvium Blanc is crafted in a cold, tight, and reductive style using stabulation. Grapes are whole cluster pressed immediately after harvesting and the juice held at 30 to 32 degrees Fahrenheit for up to three weeks before fermentation begins. Fermentation runs at 50 degrees Fahrenheit for several weeks. The wine is then racked clean off its lees and stored in stainless steel until bottling to preserve its crisp, clean profile.
Serve chilled and enjoy upon release.
Mountain Rosé
The Mountain Rosé is a Malbec-based dry rosé, produced using the same stabulation technique as the Alluvium Blanc with one key difference: a brief period of skin contact after pressing to extract a light blush color before the stabulation process begins.
Malbec was chosen deliberately. The variety is known for its captivating aromatics and deep color when used in red wine production. The direct press approach captures those aromatics in a delicate, pale rosé format, with the stabulation process amplifying them further.
In the Glass
The wine displays a bright salmon pink hue with a shiny rose gold rim. The nose opens with flinty-ripe starfruit, marshmallow, watermelon taffy, and cotton blossom. On the palate, the wine is plush with bright acidity, delivering flavors of Alpine strawberry cream and Casaba melon, finishing with ripe feijoa. It is refreshing, well-balanced, and built for warm weather.
Winemaking
After harvesting, fruit is whole cluster pressed immediately. The juice is left on the skins for the minimum time needed to develop a light blush color, then the stabulation process begins. The juice is held at 30 to 32 degrees Fahrenheit for up to three weeks, mixing daily to develop aromatic intensity while maintaining visual clarity. Fermentation runs at 50 degrees Fahrenheit for several weeks. The wine is then racked clean and stored in stainless steel until bottling.
Drink fresh to enjoy the lush fruit flavors and aromatics at their best.
SHOP KNIGHTS VALLEY MOUNTAIN ROSÉ
Comparing the Two Wines
| Alluvium Blanc | Mountain Rosé | |
|---|---|---|
| Grape | Bordeaux white blend | Malbec |
| Color | Pale straw | Bright salmon pink with rose gold rim |
| Aroma Profile | Key lime, gooseberry, wet stone, ginger blossom | Starfruit, marshmallow, watermelon taffy, cotton blossom |
| Palate | Asian pear, saline, oyster shell | Alpine strawberry, Casaba melon, feijoa |
| Texture | Crisp, precise, energetic | Plush, fruit-forward, bright acidity |
| Best With | Fresh seafood, goat cheese, light salads | Prosciutto, melon, light cheese boards |
| Drink | Upon release, serve chilled | Fresh; best in its first year |
Also in the Knights Valley Collection
The Knights Valley collection continues to grow. In addition to the Alluvium Blanc and Mountain Rosé, Beringer now produces several additional wines from the appellation worth exploring:
- 2021 Knights Valley Reserve Cabernet Sauvignon — 97 Points
- 2022 Knights Valley Reserve Red Blend — 95 Points
- 2022 Knights Valley Cabernet Sauvignon — 93 Points
- 2023 Knights Valley Mallacomes Cabernet Franc — 94 Points
- 2023 Knights Valley Mallacomes Petit Verdot — 93 Points
- 2023 Knights Valley Teviot Springs Cabernet Sauvignon — 94 Points
Frequently Asked Questions
What is stabulation in winemaking?
Stabulation is a cold pre-fermentation technique in which freshly pressed juice is held at very low temperatures, around 30 to 32 degrees Fahrenheit, for several weeks before fermentation begins. Mixing the juice daily during this period allows aromatic compounds to develop and concentrate without the oxidation that would occur at warmer temperatures. The result is a wine with significantly higher aromatic intensity and clarity than conventional fermentation produces. Beringer uses stabulation for both the Alluvium Blanc and Mountain Rosé.
What is Alluvium Blanc?
Alluvium Blanc is a Bordeaux-style white wine produced from Knights Valley grapes. The name references the alluvial soils of Knights Valley, cobbled riverbeds formed by ancient waterways that give the region its distinctive drainage and mineral character. The wine is crafted in a cold, reductive style using stabulation and stored in stainless steel to preserve its crisp aromatic profile.
What grape is Knights Valley Mountain Rosé made from?
Knights Valley Mountain Rosé is made from Malbec grapes grown in Beringer's Knights Valley estate vineyards. Malbec was chosen for the variety's captivating aromatics and deep color, which the winemaking team harnessed through direct press and stabulation to produce an aromatic, fruit-forward dry rosé with a signature salmon pink hue.
What food pairs with Alluvium Blanc?
Alluvium Blanc pairs well with fresh seafood (oysters, ceviche, grilled fish), light salads with citrus vinaigrette, fresh goat cheese, and dishes with herbal or mineral character. Its crisp acidity and saline notes work particularly well with shellfish and briny ingredients.
What food pairs with Knights Valley Mountain Rosé?
Mountain Rosé pairs well with lighter fare that complements its bright fruit character: grilled melon and prosciutto, fresh mozzarella, light cheese boards, summer salads, and charcuterie. For a recipe built around the pairing, try our Grilled Casaba Melon and Prosciutto Skewers.
SHOP KNIGHTS VALLEY MOUNTAIN ROSÉ
Want to see Mountain Rosé with a pairing? Try our Grilled Casaba Melon and Prosciutto Skewers, a warm-weather combination built around the wine.
