Vintage 2014
Wine Type Red
Varietal Cabernet Sauvignon
Region Napa Valley
Winemaker Mark Beringer

Beringer’s Napa Valley Cabernet Sauvignon is crafted to reflect the outstanding strength of the Napa Valley appellation, but with stylistic differences from the Private Reserve – differences that highlight the range of terroir found in our Napa Valley vineyards. Possessing great structure and concentration, this wine is still immediately approachable and appealing but incredibly cellar worthy.

Tasting Notes

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.

Vintage Notes

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.

 

For the 2014 blend, the largest portion came from several of our reserve vineyards; Bancroft Ranch and Steinhauer Vineyard in the Howell Mountain AVA, Marston Ranch in the Spring Mountain AVA and the St Helena Home Vineyard in the St. Helena AVA. The blend is one that highlights the best of Napa Valley’s valley floor and mountain-top terroir.

Winemaker's Notes

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. 

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