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Vintage 2015
Wine Type Red
Varietal Cabernet Sauvignon
Region Knights Valley
Winemaker Mark Beringer

The 2015 Knights Valley Cabernet Sauvignon has aromas of ripe black fruit, mocha, dried herbs and licorice. Opulent but structured, this versatile wine has supple blue and black fruit notes accented by dark chocolate, roasted coffee and a silky, lingering finish.

Beringer Vineyards has owned and farmed its Knights Valley vineyards since the mid-1960’s, when the Beringer family recognized that the cobbled alluvial soils were a great place to grow high quality wine grapes. The Knights Valley designation was first used on a Beringer label in 1974. Beringer was instrumental in garnering official recognition for the area in 1983 as a premier wine growing region in the form of its own American Viticulture Area (AVA) designation.

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

Vineyard Notes

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.

Vintage Notes

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.

WINEMAKING

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.

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