Beringer’s Napa Valley Cabernet Sauvignon is an enticing expression of this varietal and the depth and complexity of flavor it can exhibit when grown in the right place. Select vineyards and blocks from AVAs up and down the valley are used to craft a wine that is the quintessential expression of Napa Valley terroir.
"Lots of ripe fruit to this cab with dried berries, cherries, currants and chocolate undertones. Full and powerful, yet there's a freshness and firmness to it all. Drink in 2021, but very approachable now in a fruit-forward way." - James Suckling
The Napa Valley Cabernet Sauvignon opens with vivid aromas of fresh boysenberry and ripe, dark fruits which are accented by hints of leather and dark chocolate notes. The wine is full-bodied with a dense concentration of flavors and plush tannins that underpin the solid structure.
2014 was a dream vintage for the Napa Valley along the lines of the recent outstanding vintages of 2012 and 2013. Although California's drought brought another dry winter, the growing season started with a warm, dry spring and relatively early bud break. Summer was mild and consistent with even, warm temperatures throughout. The overall outstanding quality and fruit characteristics in this vintage will make Cabernet Sauvignon the highlight of the season. The grapes for the 2014 Napa Valley Cabernet were harvested between September 11th and October 17th.
Great care was taken to retain the individual expressions of each of the vineyards in the blend by keeping each lot separate throughout fermentation and aging. This has become tradition for Beringer Cabernets, and allows flexibility from a broad array of aromatic, flavor and structural components at blending time. After fermentation the lots were aged in 29 percent new French Never oak barrels for 20 months. Each lot was monitored closely and tasted regularly to ensure their development individually and to formulate how best to fit the lots together for the final blend.
Laurie Hook, Beringer's Winemaker Emeritus, began her career in the winemaking program at University of California at Davis, which is noted for training some of the best winemakers around the world. Upon graduating in 1984, she traveled to Australia to work at a small winery. After returning to work a harvest in Sonoma, Laurie came to Beringer as an enologist in 1986, a job that allowed her to solidify the scientific side of her training. In 1997, she was named Assistant Winemaker to Beringer Winemaster Ed Sbragia, and in 2000 she was promoted to Winemaker for Beringer Vineyards. Laurie lead our winemaking team for 15 years before transitioning to winemaker Emeritus in 2015.
|Oak Treatment||Aged 20 months in French oak (29% new)|
|Blend||85% Cabernet Sauvignon, 7% Merlot, 4% Cabernet Franc, 3% Petit Verdot, 1% Petite Sirah|