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Winemaker Ed Sbragia has created this 1995 Private Reserve Cabernet Sauvignon by combining the distinctive wines prod...Read more...
The 1995 Cabernet Sauvignon Knights Valley reveals a deep ruby color, followed by copious quantities of sweet black currant fruit, good acidity, li... Read more
The 1995 Cabernet Sauvignon St. Helena Vineyard exhibits a fragrant, smoky nose of loamy soil scents, underbrush, and ripe, brandy-infused black cu... Read more
Red wine - 1995 - Beringer Cabernet Sauvignon Private Reserve Magnum - USA - Region: California - Apellation: Napa Valley - Cabernet Sauvignon - 15... Read more
RiceSelect's creamy Arborio gets blended with sweet potato, coconut milk and vanilla to create this decadent cheesecake. Pairs well with Saunternes; a white dessert wine that has hints of coconut from aging in oak barrels.
Food Pairings for Beringer Vineyards Cabernet Sauvignon Howell Mountain Steinhauer Ranch
External Reviews for Beringer Vineyards Cabernet Sauvignon Howell Mountain Steinhauer Ranch
The 1995 Cabernet Sauvignon Knights Valley reveals a deep ruby color, followed by copious quantities of sweet black currant fruit, good acidity, light tannin, and a round, lush, seductive finish... Robert Parkers Wine Advocate. A Cabernet Sauvignon wine from California in USA. 1995 Beringer Cabernet Sauvignon Knights Valley 750ml
The 1995 Cabernet Sauvignon St. Helena Vineyard exhibits a fragrant, smoky nose of loamy soil scents, underbrush, and ripe, brandy-infused black currants and cherries. This rich wine is full-bodied, wit... Robert Parker. A Cabernet Sauvignon wine from California in USA. 1995 Beringer Cabernet Sauvignon St Helena Home Vineyard 750ml
Red wine - 1995 - Beringer Cabernet Sauvignon Private Reserve Magnum - USA - Region: California - Apellation: Napa Valley - Cabernet Sauvignon - 1500 ml.
Winemaker Ed Sbragia has created this 1995 Private Reserve Cabernet Sauvignon by combining the distinctive wines produced from our estate vineyards in the proportions he believes best express the vintage: Bancroft Ranch in the Howell Mountain American Viticultural Area (AVA) (34 percent), characterized by forward fruit with the classic Cabernet flavor of ripe, sweet cassis (black currant).Tre Colline Vineyard in the Howell Mountain AVA (36 percent), a vineyard that produces dense Cabernet with the aromas and flavors of black and red berries, a slightly earthy note and firm tannins. Chabot Vineyard (19 percent), known for inky, highly structured Cabernet with distinctive flavors of black currant, mint and cedar. And St. Helena Home Vineyard (8 percent), which contributes flavors of berries and black cherries layered with licorice and spice. In the final assemblage, Ed also included 3 percent Cabernet Franc from Tre Colline Vineyard for additional flavor complexity and length on the finish. After a cool, rainy beginning, the 1995 growing season turned out to be excellent in the Napa Valley. Yields were lowered by wet weather that delayed the flowering season and by reduced set. The cool conditions in the evenings and early mornings lengthened the growing season and allowed time for the development of rich flavors and deep colors. "The growing season was long," explained winemaker Ed Sbragia, "but patience brought success." The grapes for this wine were handpicked from October 9 through November 6, as the grapes reached optimal maturities block by block in the selected vineyards. The long harvest period reflects the individual maturation rates in the vineyards' varied soils and microclimates. To preserve the unique character engendered by each vineyard, Ed vinified and aged the fruit from each separately. During fermentation, he pumped the juice over gently for optimal extraction, tasting each of the wines daily until they reached what he considered the peak of color and flavor. He then put the wines into new, custom-toasted, French Nevers oak barrels. "The coopers I work with know exactly what I want," Ed explains, "a soft, caramel/vanilla character that comes from slow toasting over lower temperatures, rather than a smokey quality." Ed aged the wines for nearly 22 months at controlled temperature and humidity levels.
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