Vintage 2013
Wine Type Dessert
Region Napa Valley
Winemaker Mark Beringer

This incredibly special wine is crafted under the direction of Chief Winemaker Mark Beringer in honor of Myron Nightingale, who served as Beringer Vineyards winemaker from 1971 to 1984. Myron and his wife, Alice, spent three decades developing the techniques used to make this botrytised dessert wine in the style of classic French Sauternes. This unique wine is made only in select years and is a labor of love that delights wine lovers the world over.

Tasting Notes

The 2013 Nightingale opens with aromas of citrus blossom and honeysuckle followed by flavors of honeydew melon and apricot, spiced with candied walnuts and cocoa nibs. The long, lingering finish offers notes of Meyer lemon zest and quince paste. The acidity is crucial in this wine and the 2013 vintage displays a fine balance between richness and a core of bright acidity that gives the wine an expressive and lingering finish

Vintage Notes

“Early, even and excellent” are three words that define this year’s growing season. A warm, dry spring brought an early bud break, helping the canopy develop nicely so that flowering and fruit set proceeded under sunny skies without incident. With the exception of one heat spike early in the summer, temperatures were consistent, providing optimal growing conditions for notably healthy vines from the beginning to the end of the season. Harvest finished two weeks earlier than what we normally expect, with yields generally above average is what is already being called one of Napa’s best vintages in recent years.

The Sémillon and Sauvignon Blanc grapes for this wine were grown in Beringer’s Bale Lane Vineyard in the northern end of Napa Valley. Bale Lane has a steady warm, sunny climate, excellent for achieving round, full fruit flavors in both varieties. A vertical trellising system is used in this vineyard to ensure the vines receive optimal sun and air exposure.

Winemaker's Notes

The Sémillon and Sauvignon Blanc grapes were picked fully ripe, at an average of 36.5 degrees Brix. The whole clusters were placed in a single layer on small trays and sprayed with pure Botrytis cinerea spores that are painstakingly cultivated in the winery during the months leading up to harvest. The trays were placed in a temperature- and humidity-controlled room for 33 hours until the botrytis was embedded in the fruit; the humidity in the room was then lowered to dehydrate the grapes. After approximately 14 days, with the Brix averaging 30 degrees, the grapes were gently pressed and the juice was racked into French oak barrels for fermentation and aging for 22 months. The Sémillon and Sauvignon Blanc lots were kept separate throughout the aging process, and blended before bottling.

Residual Sugar: 12.7g/100mL
Varietal Composition: 53% Sémillon, 47% Sauvignon Blanc