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Vintage 2016
Wine Type Red
Varietal Cabernet Sauvignon
Region Napa Valley
Winemaker Mark Beringer
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 tare used to craft a wine that is the quintessential expression of Napa Valley terroir.

Tasting Notes

This wine highlights the best attributes of each growing region within Napa Valley with aromas and flavors that are classic Napa Cabernet, including notes of blackberry cobbler, fresh boysenberry and a dusting of blackberry jam and cocoa. There is evident oak spice and silky tannins that frame a full mouthfeel and bold concentration of flavors, leading to a lasting, rich finish.

Vineyard Notes

For the 2016 blend, the fruit is sourced from multiple AVA’s throughout Napa Valley. The largest part of the blend is from Oakville, St Helena, Howell Mountain, and Yountville. The cuvée is one that highlights the best of Napa Valley’s valley floor and mountain-top terroir.

Vintage Notes

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. After a relatively dry January we enjoyed significant rainfall in February, along with mild temperatures. Bud break was early, but was slowed by heavy April showers. 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. Fruit was picked from October 10 to October 20, 2016.

Winemaking 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 32% new French oak barrels for 12 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.
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