Beringer Vineyards Sauvignon Blanc Napa Valley Founders' Estate 2005

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Winemaker's Notes:

WINEMAKER'S NOTES "The proprietary Alluvium name pays homage to the alluvial soils of Knights Valley and, as a blend ...

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  • W&S: 60

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    Good Value

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Light and refreshing taste, soft bouquet Read more

Blassgelbe Farbe mit grünen Reflexen, intensives an Grapefruit, Limetten und weisse Blüten erinnerndes Bukett. Am Gaumen lebhaft und doch mild, ang... Read more

Wine Tasting NotesThe Sauvignon Blanc has wonderful grapefruit, guava and melon aromas that lead into citrus and melon flavors. There's a slight gr... Read more

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User Reviews for Beringer Vineyards Sauvignon Blanc Napa Valley Founders' Estate

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Snooth User: Cheri
43567545
3.00 5
02/25/2008

Light and refreshing taste, soft bouquet


External Reviews for Beringer Vineyards Sauvignon Blanc Napa Valley Founders' Estate

External Review
Source: Flaschenpost Weinservice GmbH
04/22/2010

Blassgelbe Farbe mit grünen Reflexen, intensives an Grapefruit, Limetten und weisse Blüten erinnerndes Bukett. Am Gaumen lebhaft und doch mild, angenehm strukturiert, ausgeglichen mit frischem würzigem Abgang.


External Review
Source: Shop Wine Direct
01/18/2009

Wine Tasting NotesThe Sauvignon Blanc has wonderful grapefruit, guava and melon aromas that lead into citrus and melon flavors. There's a slight grassy backnote with a hint of honey and a balanced acidity that leads into to a citrus finish.


Ratings & Tags for Beringer Vineyards Sauvignon Blanc Napa Valley Founders' Estate

rated this wine
3.00 5
02/03/2010

rated this wine
3.50 5
10/12/2007

Winemaker's Notes:

WINEMAKER'S NOTES "The proprietary Alluvium name pays homage to the alluvial soils of Knights Valley and, as a blend enables Ed and I to select the best blend of white varietals from vintage to vintage. For the 2005 Alluvium Blanc bright citrus and apricot aromas lead into a mouthcoating creaminess with smokey, toasty and honey hints. This wine reminds me of a French apple galette with just a touch of sweetness." -Laurie Hook, Winemaker THE VINEYARDS Located 17 miles northwest of the winery, this vineyard has volcanic, well-drained soils that are perfectly suited to Cabernet Sauvignon, Sauvignon Blanc, Sémillon, Merlot and Cabernet Franc. The Knights Valley designation was first used on a Beringer label in 1974. By 1983, this area had won official recognition as a premier wine growing region in the form of its own American Viticulture Area (AVA) designation. Today, Winemaster Ed Sbragia and Winemaker Laurie Hook use these wonderful grapes to craft our renowned Beringer Knights Valley Cabernet Sauvignon, Alluvium Blanc and Alluvium Red. WINEMAKING The 2005 Alluvium Blanc is predominantly Sauvignon Blanc (51 percent) and Semillon (39 percent) with small amounts of Chardonnay (7 percent) and Viognier (2 percent). 100 percent of the Sauvignon Blanc and Semillon lots were barrel fermented in French Nevers oak and stirred on the lees twice a month during barrel aging because Ed and Laurie wanted a round, lush mouthfeel in the wine and vanilla, nutty, toasty oak aromas and flavors. The majority of the wine was aged in new and once used French oak (1/3 new) in an effort to create a good balance between the fruit flavors and oak nuances. The wines underwent malolactic fermentation (90 percent) to bring a creaminess that balances the crisp acidity of the Sauvignon Blanc. After nine months aging, Ed and Laurie blended in the Chardonnay to add structure lushness, along with Viognier to enhance the honeysuckle aromas. ACCOLADES 2005 Knights Valley Alluvium Blanc RATED 90 - Wine Advocate "A barrel-fermented blend that represents terrific value and mimics a top white Graves. This honeyed effort possesses crisp acidity as well as loads of melon, fig, and waxy lanolin characteristics. It can be enjoyed over the next year." December 26, 2006 ALCOHOL:14.1% RES. SUGAR: 0.07 g/100ml ACIDITY: 0.60 g/100ml pH: 3.35

WINEMAKER'S NOTES "The proprietary Alluvium name pays homage to the alluvial soils of Knights Valley and, as a blend enables Ed and I to select the best blend of white varietals from vintage to vintage. For the 2005 Alluvium Blanc bright citrus and apricot aromas lead into a mouthcoating creaminess with smokey, toasty and honey hints. This wine reminds me of a French apple galette with just a touch of sweetness." -Laurie Hook, Winemaker THE VINEYARDS Located 17 miles northwest of the winery, this vineyard has volcanic, well-drained soils that are perfectly suited to Cabernet Sauvignon, Sauvignon Blanc, Sémillon, Merlot and Cabernet Franc. The Knights Valley designation was first used on a Beringer label in 1974. By 1983, this area had won official recognition as a premier wine growing region in the form of its own American Viticulture Area (AVA) designation. Today, Winemaster Ed Sbragia and Winemaker Laurie Hook use these wonderful grapes to craft our renowned Beringer Knights Valley Cabernet Sauvignon, Alluvium Blanc and Alluvium Red. WINEMAKING The 2005 Alluvium Blanc is predominantly Sauvignon Blanc (51 percent) and Semillon (39 percent) with small amounts of Chardonnay (7 percent) and Viognier (2 percent). 100 percent of the Sauvignon Blanc and Semillon lots were barrel fermented in French Nevers oak and stirred on the lees twice a month during barrel aging because Ed and Laurie wanted a round, lush mouthfeel in the wine and vanilla, nutty, toasty oak aromas and flavors. The majority of the wine was aged in new and once used French oak (1/3 new) in an effort to create a good balance between the fruit flavors and oak nuances. The wines underwent malolactic fermentation (90 percent) to bring a creaminess that balances the crisp acidity of the Sauvignon Blanc. After nine months aging, Ed and Laurie blended in the Chardonnay to add structure lushness, along with Viognier to enhance the honeysuckle aromas. ACCOLADES 2005 Knights Valley Alluvium Blanc RATED 90 - Wine Advocate "A barrel-fermented blend that represents terrific value and mimics a top white Graves. This honeyed effort possesses crisp acidity as well as loads of melon, fig, and waxy lanolin characteristics. It can be enjoyed over the next year." December 26, 2006 ALCOHOL:14.1% RES. SUGAR: 0.07 g/100ml ACIDITY: 0.60 g/100ml pH: 3.35

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