93 Points, James Suckling
“This is a very fresh and bright 2015 with walnuts, fresh herbs and dark fruit. Full-bodied and dense, yet agile and layered. A beautiful wine. Love the texture. Drink or hold.” - James Suckling
91 Points, Vinous Media
“Beringer's 2015 Cabernet Sauvignon (Knights Valley), one of the estate's flagships, is deep, plush and enveloping. In 2015, the Knights Valley Cabernet is quite fruity, while the more mineral and savory notes that are so typical of this appellation aren't really present. It will be interesting to see if the 2015 develops more complexity over time. Black cherry, mocha, lavender and sweet spice build nicely as the wine opens up in the glass.” - Antonio Galloni, Vinous Media
92 Points, Wine Spectator
"Firm, rich and tightly focused on a core of vivid dark berry, light mocha and cedar flavors, finishing long and layered. A real treat. Drink now through 2026.” - James Laube, Wine Spectator
90 Points, Wine Advocate
"Blended of 87% Cabernet Sauvignon, 6% Merlot, 6% Cabernet Franc and 2% Petit Verdot, the 2015 Cabernet Sauvignon Knights Valley has a deep garnet purple color and nose of crème de cassis, preserved plums and Christmas cake with hints of mocha, sautéed herbs and sandalwood. Full, rich and spicy in the mouth, it has a plush frame and plenty of open-knit fruit, finishing on a peppery note." - Lisa Perrotti-Brown, Wine Advocate
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.
Early, a bit challenged by the cumulative impact of the drought years, but exceptional in quality for the smaller amount of fruit that was harvested. That’s the story of the 2015 growing season. A mild winter caused early bud break, followed by protracted bloom and unseasonably cool weather in spring, contributing to smaller grape clusters and variable crop size.
To maintain the unique characteristics of the different lots from varying areas of the vineyard, each is monitored carefully through the vinification 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 (25 percent new) for 16 months and underwent malolactic fermentation for further development of texture and mouthfeel.