2015 Beringer Pinot Noir

Vintage 2015

Wine Type Red

Varietal Pinot Noir

Region Carneros

Winemaker Beringer Winemaking Team

Winemaker Mark Beringer creates our winery-exclusive wines to honor his iconic familial heritage as well as highlight his own explorations. Each wine in this collection is made in limited production, showcasing a vineyard, varietal, blend or region that Mark feels merits its own bottling. Crafted to be enjoyed upon release, our winery-exclusive wines are unique offerings with each vintage and reflect the quality, history and winemaking expertise that Beringer has been known for since 1876.

Tasting Notes

This 100% Pinot Noir opens with inviting aromas of red cherry, strawberry and black tea notes. The nose leads to a core of juicy red fruit flavors which dominate alongside touches of spice. The well-structured wine is balanced by generous fruit and bright acidity and leaves a lingering, expressive finish.

Vineyard Notes

This exclusive Pinot Noir is sourced predominately sourced from Beringer’s Stanley Ranch vineyard in the Los Carneros growing region, which borders San Pablo Bay at the southern end of Napa Valley. Recognized as an American Viticultural Area (AVA) in 1983 with its shallow, well-drained soils and marine-influenced climate, Carneros is considered Napa Valley’s best growing area for Pinot Noir. Late afternoon marine fog creeps up from the bay, even in the middle of summer, so nights and mornings are cool and the grapes’ natural acids are preserved, balancing the ripe fruit flavors that develop during sunny, warm days.

Vintage Notes

The 2015 growing season was beautiful, marked by weather without heat & spikes or rain. A dry winter followed by a dry, early spring meant early bud break. Weather was warm throughout late spring and summer which allowed for great grape development. Harvest occurred between September 2nd and September 10th, and the overall quality and depth of flavor of the fruit was outstanding.

Winemaking Notes

The grapes were gently destemmed and put in open-top fermenters after harvest. A combination of cap punch-downs and juice pumpovers were used to retain the delicate layers of flavor and spice. The wine was aged for eight months in 50% new French oak, giving the final blend additional depth and richness.