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.
“The 2016 Cabernet Sauvignon Distinctions is blended of 83% Cabernet Sauvignon, 9% Merlot, 5% Cabernet Franc and 3% Petite Sirah, aged in 35% new French oak for 20 months. Deep garnet-purple colored, it bursts from the glass with crème de cassis, blueberry pie and preserved plums over nuances of Chinese five spice, hoisin, chocolate box and dusty soil. Full-bodied, rich and decadent, it has loads of spicy layers and a firm, grainy backbone, finishing on an earthy note.” – Lisa Perrotti-Brown, October 2018
A ruby hue sets up aromas of pomegranate, crème de cassis and acai, with notes of oak, cloves and black olive. Flavors showcase blue fruit led by blueberry alongside blackberry, a bit of licorice, walnuts and hazelnut. Opulent, well-balanced and high-toned, the wine shows good depth and a distinctive, lingering finish. Built for immediate enjoyment, the ample tannins frame the possibility that the Cabernet will continue to evolve and grow more complex as it ages. Enjoy over the next decade and longer.
The extended drought was beginning to cause real concern as the 2016 growing season kicked off, but some welcomed winter rain hinted at the relief to come. While still early by historical standards, picking began about a week later than 2015, and continued at a leisurely pace, allowing the grapes to reach full flavor maturity. A traditionally sized harvest followed the lighter showing of 2015, and the extended season helped to balance the acids and add complexity to the layers of flavors. Warm temperatures arrived as harvest began, but ultimately, everything came together in the best possible way.
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 35% new French oak barrels for 20 months. Each lot was monitored closely and tasted regularly to ensure their development individually and to formulate how best to marry the lots for the final blend..;''./ /.
|Oak Treatment||20 months in 100% French Oak (35% new)|
|Blend||83% Cabernet Sauvignon, 9% Merlot, 5% Cabernet Franc, 3% Petite Sirah|
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