Vintage 2015
Wine Type Red
Varietal Cabernet Sauvignon
Region Knights Valley
Winemaker Mark Beringer

The 2015 Knights Valley lands a spot on Wine Spectator's Top 100 Wines of 2018. Featured Cover Story in the December, 2018 issue of Wine Spectator.

Beringer Vineyards has owned and farmed its Knights Valley vineyards since the mid-1960’s, when the Beringer family recognized that the cobbled alluvial soils were a great place to grow high quality wine grapes. The Knights Valley designation was first used on a Beringer label in 1974. Beringer was instrumental in garnering official recognition for the area in 1983 as a premier wine growing region in the form of its own American Viticulture Area (AVA) designation.

93 Points, James Suckling

“This is a very fresh and bright 2015 with walnuts, fresh herbs and dark fruit. Full-bodied and dense, yet agile and layered. A beautiful wine. Love the texture. Drink or hold.” - James Suckling

92 Points, Wine Spectator

"Firm, rich and tightly focused on a core of vivid dark berry, light mocha and cedar flavors, finishing long and layered. A real treat. Drink now through 2026.” - James Laube, Wine Spectator Insider, June 2018. 

Tasting Notes

This Cabernet is built each vintage on the notion of a Bordeaux blend, with soft and silky tannins crafted for immediate enjoyment. Aromas and flavors of dark red fruit led by raspberry, black cherry and evident oak spice are joined with more traditional Knights Valley tones of black and blue fruits. A touch of licorice and mocha round out a lingering, pleasant finish.

Vineyard Notes

Located 17 miles northwest of the winery, Knights Valley vineyard is approximately 600 acres, and has rocky, well-drained soils that are perfectly suited to Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot.

Vintage Notes

A mild winter caused early bud break, followed by protracted bloom and unseasonably cool weather in spring, contributing to smaller grape clusters and variable crop size.

Winemaker's Note

To maintain the unique characteristics of the different lots from varying areas of the vineyard, each was monitored carefully through the vinification and aging process. Extended maceration created larger tannins to enhance the lush mouthfeel of the blend and extracted a maximum of color, aromas and flavors. The wines were then aged in French oak barrels (15% new) for 17 months and underwent malolactic fermentation for further development of texture and mouthfeel.
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