Vintage 2016
Wine Type Red
Varietal Cabernet Sauvignon
Region Knights Valley
Winemaker Mark Beringer

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.

90 Points - Wine Advocate

"Blended of 88% Cabernet Sauvignon, 5% Cabernet Franc, 5% Merlot and 2% Petit Verdot aged in 30 new French oak for 16 months, the 2016 Cabernet Sauvignon Knights Valley features crème de cassis, Black Forest cake and wild blueberry scents with suggestions of wild sage, black soil and tapenade. Full bodied with a wonderfully plush, fine-grained frame, it has a lively line cutting through the densely packed fruit, finishing long. 82,215 cases produced." - Lisa Perrotti-Brown, Wine Advocate, October 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  of  lavender  and  clove  join  flavors  of  dark  red  fruit  led  by  boysenberry,  huckleberry,  raspberry,  black  cherry  and  evident  oak  spice  are  joined  with  more  traditional Knights Valley tones of black and blue fruits.  Fine acidity and elegant structure lead to a touch of licorice and mocha, rounding 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

The  2016  Sonoma  harvest  was  early,  with  a  mostly  normal  yield  of  exceptional  quality  fruit  throughout the state. A relatively even growing season followed welcome winter rains that helped to alleviate the drought.  Temperatures cooled down mid-September, providing a welcome seven to  ten-day  break  in  between  harvesting.  Overall,  yields  were  down  from  the  long-term  average,  while wine quality was exemplary.

Winemaking Notes

To maintain the unique characteristics of the different lots from varying areas of the vineyard, each is 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 (30 percent new) for sixteen months and underwent malolactic fermentation for further development of texture and mouthfeel.

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