Beringer’s Steinhauer Ranch, renamed in 2003 to honor the winery’s long-time vineyard manager, Bob Steinhauer, lies just northeast of the town of Angwin, at about 1800 feet elevation. Its soil is volcanic with a richly red color and the texture is friable and loose. When Beringer first planted the vineyard, the distinctive character of the grapes was immediately evident, and it was selected as a regular part of the Private Reserve blend beginning in the 1993 vintage. Robust tannins and an earthy finish make this a superlative display of Howell Mountain fruit. Careful attention is paid to vineyard blocks, which are kept separate and vinified with a goal of extracting maximum flavor.
“A firm, silky red with blackberries and blueberries. Medium to full body, pure fruit and a fine tannin structure. Shows brightness. The tannins go over the border and form the wine. Drink or hold.” - James Suckling, February 2020
“Coming from pure volcanic soils on Howell Mountain, the 2017 Cabernet Sauvignon Steinhauer Ranch (100% Cabernet aged new barrels) boasts a deep purple color as well as a concentrated, full-bodied, savory style. Blackcurrants, graphite, chocolate, and ample dried earth notes flow to a tannic wine that has good mid-palate depth and concentration yet needs bottle age to develop more charm. Give bottles 4-5 years in a cool cellar, and it should evolve for 20 years or more." - Jeb Dunnuck, February 2020
A rich deep garnet color leads to aromas and flavors of dark fruit such as blackberries, raspberry and black currants. Full bodied and plush, with firm tannins, great balance and an appealing freshness.
The 2017 vintage provided high quality thanks to lower than average yields. The year began with abundant rainfall. Spring weather was mild, resulting in extended flowering in some areas with little shatter. Vines were vigorous thanks to the winter rains. A freak hailstorm passed through quickly in June causing isolated damage. Three heat events, including one over Labor Day weekend, kicked harvest into high gear, dehydrating some grapes by early September. Cool weather arrived immediately afterward, allowing sugar levels to return to normal. Most late-ripening red grapes continued to hang on the vine and were picked throughout October.
In 2003 the former Tre Colline Vineyard was renamed to honor long-time Beringer Viticulturist Bob “Taz” Steinhauer. The vineyard is planted to Cabernet Sauvignon and Cabernet Franc. At an elevation of 1,800 feet high on Howell Mountain, fruit grown here enjoys the duality of mountain farming. Cooler mountain temperatures often impact the vineyard, bringing great diurnal swings during the growing season. Yet this ranch sits mostly above the fog line in one of Napa's warmer growing areas, receiving high solar radiation, perfect for late ripening varietals. The volcanic red soils are low in fertility and yield berries with intense, concentrated flavors.
The wine aged 20 months in hand-selected custom toasted French oak from the Nevers Forest, 100% new. Careful attention is paid to vineyard blocks, which are kept separate and vinified with a goal of extracting maximum flavor.
Mark Beringer, great-great-grandson of Beringer Vineyards' founding brother Jacob Beringer, was immersed in wine from the moment he was born in the heart of the Napa Valley. As the direct descendant to Beringer's first winemaker and one of the most iconic family names in Napa Valley wine history, he knew from a young age that he would follow in the footsteps of his ancestors. As a young man he spent many hours working in his family's wine store in Saint Helena, expanding his knowledge of wine as well as gaining an appreciation for wines outside of the famous region he has always called home.
|Oak Treatment||Aged 20 months in 100% French oak (100% new)|