The majority of the fruit for the Beringer Napa Valley Pinot Noir comes from Beringers Vineyards in the Oak Knoll Dis...Read more...
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Wine Tasting NotesThe 2005 Napa Valley Pinot Noir has a dark ruby-garnet color with aromas of cherry, strawberry, sweet mandarin orange, rose, alls... Read more
Pinot Noir has exploded in popularity over the last few years, and it's easy to see why. Mouth-filling cherry and raspberry fruit rounds out this s... Read more
Generous ripe plum and blueberry flavors are supple and balanced, with a nice spicy cola edge and good length. Drink now. Read more
Food Pairings for Beringer Vineyards Pinot Noir Napa Valley
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Wine Tasting NotesThe 2005 Napa Valley Pinot Noir has a dark ruby-garnet color with aromas of cherry, strawberry, sweet mandarin orange, rose, allspice, and a touch of minerality. With a bright backbone and supple tannins, this wine has a lush fruit mouth of sweet red cherries and strawberries.
Pinot Noir has exploded in popularity over the last few years, and it's easy to see why. Mouth-filling cherry and raspberry fruit rounds out this soft, juicy wine.
The majority of the fruit for the Beringer Napa Valley Pinot Noir comes from Beringers Vineyards in the Oak Knoll District on Big Ranch Road just north of the town of Napa in the southern end of the Napa Valley. Here, as in Carneros the vineyard is influenced by cool night time fogs that creep up the Napa river during the growing season from the San Pablo Bay, and linger along the rivers edge until late into the morning. Beringers viticulturists chose to plant a selection of Burgundian Pinot Noir clones (multiple clones allow for greater flexibility in blending to achieve a balanced and complex wine) adjacent to the river, where clay loam and fine, silty loam soils are generously peppered with small cobbles and rock. In addition, Beringer will select lots from their Stanly Ranch Vineyard in the Carneros region for the silky mouthfeel and complexity it added to the blend.Beringer chooses to use a combination of whole-berry and whole-cluster (carbonic) fermentations to accentuate the forward fruit aromas and flavors. Gentle punching down of the caps preserved the Pinots brightness and extracted color, aromas and flavors without compromising the varietals silky texture. After pressing, the wine was quickly put into seasoned small Burgundian oak barrels (approximately 1/3 new) and aged for six months.The wine has a dark ruby-garnet color with aromas of cherry, raspberry, strawberry, sweet orange, rose water, anise and spice. This Pinot Noir has a ripe, lush fruit mouth of fresh picked sweet red cherries and strawberries, a bright backbone and supple tannins.Wine Spectator | April 2008California Values at a Glance
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