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To retain the delicate varietal flavors of crisp citrus, melon, and spicy ginger, Beringer’s winemakers chill the juices immediately following crush and continue to closely monitor the temperature throughout fermentation.

Temperatures are kept cool throughout fermentation and just before the wine reaches dryness, winemakers bring it down even further, capturing the fresh white peach and fragrant honey character. The resulting wine has heady aromas of citrus and orange blossom leading in to rich flavors of stonefruit and spice.

This wine has a refreshing bite of juicy white peach and citrus, finishing with a flinty-minerality.

Beringer proudly presents this exciting new addition to our blush family. Created in celebration of Beringer's White Zinfandel's 20th Anniversary, our sparkling wine is filled with the promise of good cheer! Pop the cork on Beringer's Sparkling White Zinfandel and let the festivities begin! This carefully crafted sparkling wine offers refreshing aromas and flavors that complement a wide variety of cuisine and occasions. The wine bubbles with the strawberry flavors of Beringer White Zinfandel topped off with the floral and citrus Spumante-like notes of Muscat. Serve chilled.

“Beringer’s White Cabernet Sauvignon is a deliciously refreshing sipper for hot summer afternoons spent in the backyard with friends. A perfect match for a tangy Chinese chicken salad or a spicy barbecue sauce. It has a clean citrus zip that highlights smooth, fruity black cherry and nutmeg flavors.” -Ed Sbragia, Winemaster

To achieve the perfect balance of flavor and color for Beringer’s White Merlot, the winemaking team gently pressed the Merlot grapes and left the red skins in contact with the juice for approximately three hours, leaving a soft, red-purple hue. The winemakers used a slow, cool fermentation to retain the bright acidity, fresh melon and citrus flavors. The resulting wine is a vibrant blend of fresh berry and zesty orange peel flavors, with a hint of nutmeg spice.

“When making Beringer’s 2004 White Zinfandel, our focus was to highlight the fresh red berry, citrus and melon aromas and flavors and round these out with subtle hints of nutmeg and clove. The wine has a youthful exuberance that is appealing to anyone looking for an uncomplicated wine to accompany a meal.” -Ed Sbragia, Winemaster

The soft cherry, blackberry and subtle vanilla aromas and flavors of this wine are balanced by spicy herbal notes and soft, accessible tannins. This wine makes a perfect accompaniment to roast beef, grilled fresh tuna or roast leg of lamb. Eighty-five percent of the wine for the Beringer Founders Estate Cabernet Sauvignon was aged for over 5 months in a combination of small French and American oak barrels. The oak barrel-aging softens the tannins in the wine and adds subtle hints of toast and oak to this wines rich red and black berry flavors. Winemaker Ed Sbragia added small amounts of Syrah, Petit Sirah, Cabernet Franc and Merlot to the final blend for increased complexity and balance.

This Shiraz is both drinkable and complex, with deliciously intense fruit as well as a fair amount of nuance. Blackberry, black currant and berry flavors lead to deep black cherry notes. Cocoa and spice linger in a finish that is deliciously persistent. This wine beautifully compliments grilled chicken or rack of lamb.

Bancroft Ranch Merlot has a quality I can only describe as all-around richness. Unlike some Merlots I've tasted, the wine from Bancroft has no hole in the middle. It delivers a consistent message from the first waft of its characteristic aromas through its long finish. I think this richness comes mostly from the concentrated blackberry and blueberry flavors but also partly from a kind of earthy quality typical of the vineyard. Underlying these flavors are more subtle notes of anise, tobacco and leather. Ive found that these flavors become more pronounced as the wine ages and evolves, which makes me eager to monitor this vintage well into the next century.

Riesling enjoys cooler temperatures throughout the vinification process to retain its delicate floral and white peach aromas and flavors. Immediately following crush, Beringer’s winemakers chilled the juice and continued with a long, slow fermentation to extract the subtle nuances of flavors from the elusive Riesling grape. Just before the wine reached dryness, temperatures were further lowered, enhancing the length and finish and rounding out the wine. The result is a bright, crisp wine, popping with fresh peach and jasmine flavors, highlighted with hints of orange blossom and baking spice.

The alluvial soils in Beringer's Knights Valley Vineyard, which give this wine its name, are one important contributor to the distinctive character of the grapes grown there. Five classic red Bordeaux varietals are used to create this wine-Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot and Malbec.

With the two main varietals of Semillion and Sauvignon Blanc the acidity in the 2002 Alluvium Blanc keeps the lush fruit flavors of tropical fruit, floral, and lemon-verbana aromas.

In this vintage, the ripe black cherry and black currant Cabernet Sauvignon typical of Knights Valley was generous in both fruit concentration and tannins, so Ed chose to leave the juice in contact with skins for an extra 12 days following fermentation to bring additional complexity to the wine. "With a lesser wine, extended maceration can soften the wine too much," explains Ed, "but this Cabernet has great authority." He then aged the wine for 19 months, primarily in French Nevers oak barrels for the nuances of vanilla, cedar, toast and spice they contribute. Twenty-five percent of the barrels were new oak; Ed selected the balance from once- and twice-used barrels for a more subtle seasoning for the wine. The wine is 100-percent Cabernet Sauvignon.

2001 Napa Valley Cabernet Sauvignon “Making a Napa Valley Cabernet Sauvignon has been a goal for us because of Beringer’s strong foundation and rich heritage in the Napa Valley. Finally in 2001, we were able to take advantage of the great fruit we were getting from our maturing replanted vineyards to craft a wine that is focused on the fruit forward, lush, mouth-filling characters of our vineyards that are planted on some of Napa Valley’s alluvial fans. Like our Private Reserve Cabernet, it’s an expression of the Napa Valley, but with stylistic differences that speak more of the terroir created by ancient rivers and glaciers, and less of the mountains.” -Ed Sbragia, Winemaster

“In the 2001 Napa Valley Chardonnay, I think the delicious rich fruit and toasty oak notes are beautifully integrated-you can’t tell where one component begins or ends because it has such good balance. Bright and lively, apple, pear, pineapple and citrus aromas are surrounded by sweet vanilla and nutty aromas. These characteristics lead into a full mouth of caramel-apple and tropical fruit flavors with a cohesive body that carries everything into a long, luscious finish. A quintessential Napa Valley Chardonnay.” - Laurie Hook, Winemaker

Made from rich, ripe Napa Valley Chardonnay, this wine has complex aromas and flavors of tropical fruit, apple, citrus, butter and spice and a dense, rich texture.

Offering plush, soft, chewy tannins, and bright fruit characteristics this wine is a blend of ripe plum, black cherry, mint, toffee and dried herb aromas and mouth-coating flavors which are supported with cedar, vanilla, cocoa and nutmeg spice that transition to a long extracted finish.

"The 2001 Nightingale has well developed white peach, apricot, honey, ginger and toasted-nut flavors that fill your mouth. A nice balancing acidity in the background keeps the wine from being bloying but doesn't outshine the delicious, rich, rounded fruit flavors. I think this vintage in particular would be perfect with our chef David Frakes' Stone Fruit Clafouti--I can't wait to try it!" -Ed Sbragia, Winemaker

Boasting a dark ruby-garnet color with cherry, strawberry, sweet orange rind, old rose and spice aromas this wine has forward fruit aromas and flavors of sweet red cherries, sweet spice, and silky tannins.

Coming from our Gamble Ranch vineyard, this delicate wine offers a dried apricot, spice, lime peel, and lots of citrus rind aromas aroma and flavors. It is dry, but finishes with richness. Riesling in the same areas that we used to successfully grow Gewürztraminer because it requires similar conditions. This first offering of a dry Riesling from Beringer is wonderfully fragrant with good body of bright acidity and great intensity of fruit. I think it tastes delicious with the spicy, exotic flavors of my favorite Asian cuisine-Thai food.” - Laurie Hook, Winemaker

The evolution of our Sauvignon Blanc over the last decade demonstrates how important it is to adapt both viticulture and winemaking to the individual varietal. We used to grow Sauvignon Blanc in the same cool areas where we grow Chardonnay, but the resulting wine was too grassy for my taste. We shifted our vineyards further north into warmer microclimates of the Napa Valley and adjusted the trellising in a way that allowed aromas and flavors of stone fruit --- especially apricots --- citrus, quince and even lemongrass to come through clearly. Then, I showcased this fruit and layered the flavors by using two different fermentation techniques. Oak aging added a note of spicy clove and vanilla, and Im very pleased with the results.

“The pretty white floral nose on our 2004 Viognier is complimented by layers of fruit, including loquat and citrus, drawing you back again and again for another sip” boasts our winemaker Laurie Hook. Made in an exotic style, this Viognier has impressive intensity, with creamy texture.

The 2004 Beringer Pinot Grigio is definitely a California style Pinot Grigio It has bright citrus and green apple aromas with honeydew and apple flavors. The balanced acidity gives it a great refreshing and crisp quality, with just a touch of minerality. It’s perfect as a pre-dinner sipper or with fresh salads, like Serrano ham and melon, chicken salad or cocktail prawns.

This wine showcases tropical, melon, honeysuckle and ruby grapefruit aromas and flavors and has a smooth mouthfeel and body. Without being too austere or flinty, it carries just a hint of minerality and bite of citrus to balance the core fruit.

“The 1999 Port of Cabernet Sauvignon is rich, fruity and complex; its flavors fill the mouth without being cloying. The wine’s aromas and flavors of blackberries at the peak of ripeness are in the forefront, but I also find suggestions of light herbs, peppery spice and a toasty caramel note from the oak barrels that makes me yearn for a roaring fire, a bowl of toasted walnuts and a circle of friends to share a toast to the great tradition of Port.” - Ed Sbragia, Winemaster

Using the traditional blanc de noirs method, Beringer’s winemakers highlighted Zinfandel’s characteristically bright, fruity characteristics to create a light, refreshing blush wine. Immediately following crush, the must (pulp, juice and skins) was quickly chilled to preserve fresh strawberry, raspberry and orange peel aromas and flavors. Just as a slight rose hue developed, the juice was pressed off the skins and fermented at carefully controlled, cool temperatures. To impart a slightly creamy texture and round out the vibrant berry and citrus flavors with notes of pear, apple and nutmeg spice, winemakers blended in approximately twenty-percent barrel-fermented Chardonnay.

"Our 1999 Private Reserve Howell Mountain Merlot from Bancroft Ranch has a nice, bright color and supple texture. There's a cobbler-like mix of sweet plum, cinnamon, clove, berries and orange rind aromas and flavors--all sort of elegantly entangled as opposed to explosive. It seems to play on all parts of the palate, with long, lingering impressions that are delicious. I love a wine like this that is as interesting to contemplate as it is to enjoy." - Ed Sbragia, Winemaster

"Once in a great while, Mother Nature allows you to create a seamless wine, one in which the fruit, the tannins and the oak are in perfect balance. None of these three aspects – the holy trinity of red winemaking – dominates. Instead, they work together to elevate the wine beyond expectations. This 1999 PR Cabernet is mouthfilling and full of ripe fruit, assertive and yet soft as velvet." - Laurie Hook, Winemaker

"The Chardonnay we grow in our vineyards near Yountville amazes me with its richess. The aromas and flavors are big, even expansive, filling the palate with a lushness that I equate with tropical fruits." - Laurie Hook, Winemaker

“When we replanted our Stanly Ranch Pinot Noir several years ago, we chose to use a variety of clones with the hope that it would bring more complexity to the wines. I think the 2000 Stanly Ranch Pinot Noir’s layers of fruit flavors and wonderful forest-floor earthiness are indicative of that diversity in the vineyard. There’s so much going on in the aromas and flavors-delicious!” - Laurie Hook, Winemaker

The deep ruby color of this wine is the first hint of layers currant, blueberry, clove and tobacco that unfold in the mouth. Barrel aging enhances a supporting structure that makes this wine a perfect dinner match with thyme-encrusted roasted pork chops or hamburgers mothered in bleu-cheese and mushrooms.

Bright tropical fruit and citrus aromas and flavors lead to mouth-filling flavors of apple and pears. Malolactic fermentation and barrel aging contribute to a soft creaminess and long finish that complements grilled fish and linguine with garlic-basil pesto.

A satisfying Merlot that delivers layers of fruit flavors and aromas. The 2003 Stone Cellars Merlot is luscious and well-balanced with ripe strawberry and red cherry flavors, a soft-mid palate and finishing with a hint of baking spice. You'll enjoy sipping this wine as a pre-dinner aperitif or pairing it fruit-infused meat dishes like pork with plums and rosemary or even a turkey sandwich with bacon and cranberry sauce.

"The 1999 Third Century turned out to be a single-vineyard Cabernet Franc and I think it's a very good example of the terroir from a specific place being expressed in a wine. The Cabernet Franc grown at Tre Colline shares the same concentrated, extractive, dark fruit profile as the Cabernet Sauvignon from that vineyard. This wine also has incredible, complex aromatics packed with dark fruits, smoky, mocha-coffee and orange peel notes. The mouth is layered with lots of dark fruits and cocoa, and just when you think the finish has gone as far as it can, it comes back with a burst of life and then slowly recedes." - Laurie Hook, Winemaker

"What a blend! Our Premier Vineyard Selection marries fully-ripened North Coast zinfandel grapes with Napa and Sonoma Valley chardonnay. The result? A well-balanced, fruit-forward blush with oodles of character! "