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Since 1981, when Ed Sbragia first began blending the most expressive components from Beringer's best vineyards to cra...Read more...
As opulent as they come. Oozes over the palatehellip; Tropical-fruit flavors; creamy custardy texture. Read more
Bright tropical fruit and citrus aromas lead to mouth-filling flavors of apples and pears. Malolactic fermentation and barrel aging contribute to a... Read more
Butterscotch, honey, nutmeg, and toasted coconut aromas highlight mouth-coating tropical fruit, creamy vanilla and balancing citrus flavors. Read more
Food Pairings for Beringer Cabernet Sauvignon Private Reserve
External Reviews for Beringer Cabernet Sauvignon Private Reserve
As opulent as they come. Oozes over the palatehellip; Tropical-fruit flavors; creamy custardy texture.
Bright tropical fruit and citrus aromas lead to mouth-filling flavors of apples 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.
Butterscotch, honey, nutmeg, and toasted coconut aromas highlight mouth-coating tropical fruit, creamy vanilla and balancing citrus flavors.
Aging in French oak aided in the creation of a rich, smooth, vanilla-laden chardonnay. Butter and light touches of caramel add depth to the delicate fruit flavors.
Tangy, with straightforward pear, fig, orange and lemon flavors.
User-friendly Chard, all toasty-spicy apples, and peaches and cream. Therersquo;s almond-skin bitterness in the aftertaste that sort of sets your teeth on edge, but food will take care of that.
Displays rich citrus aromas with luscious apple and pear flavors that linger in a delicate and soft finish.
Since 1981, when Ed Sbragia first began blending the most expressive components from Beringer's best vineyards to craft his Private Reserve Cabernet Sauvignon, he and vineyard manager Bob Steinhauer have worked steadily to identify Napa Valley sites that they thought, through proper farming, could be developed into producing the rich, intensely-colored and -flavored Cabernet Sauvignon grapes that Ed requires for the Private Reserve. As the years progressed, the St. Helena Home Vineyard became a regular component, as did Bancroft Ranch and Steinhauer Ranch on Howell Mountain, and Marston Ranch on Spring Mountain. In 2000, Ed also had fruit from another Howell Mountain vineyard called Rancho del Oso, and a vineyard named Quarry that straddles the Rutherford and St. Helena appellations, to consider. This "embarrassment of riches" enabled him to be extremely rigorous in his selection, choosing only the lots that were of the highest quality, with the intensity and "stuffing" he likes. Each individual vineyard lot was kept separate during vinification and aging to maintain their unique aroma, flavor and tannin personalities. As they were fermenting, Ed and Laurie tailored the maceration and gentle pump-over regimes for each lot to get optimal extraction. He hand-selected new thin-staved French oak (Nevers) barrels to match the wines, and tasted them regularly to track their development during almost 24 months of aging. By the time he assembled the final blend, he knew each lot's best characteristics. He chose to build a solid core of fruit and ripe tannins from Steinhauer Ranch and Rancho del Oso on Howell Mountain, with small amounts of St.Helena and Bancroft Ranch for added lushness. Finally he added almost ten percent Cabernet Franc from Steinhauer Ranch. "I was thrilled with the quality of the Cab Franc in 2000, explained Ed, "It's what allowed me to build such a big wine-it softened the edges of the mountain Cabs and helped bring all of the pieces together." Wine Advocate | Robert M. Parker, Jr. | December 23, 2003Excellent Dense ruby with a purple hue, it exhibits a smoky, licorice-imbued red and black currant nose, and medium-bodied, nicely textured, supple flavors exhibiting hints of white chocolate and cocoa. It is an elegant, pretty, pure Cabernet...
Dietary Information: Kosher, Organic
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