Whole cluster pressed to enhance delicacy, and agedpartially in French oak barrels for a round rich texture, and partially in stainless steel to retain the pure varietal character of our Napa Valley vineyards. Notes of apple, pear, citrus, spice, a touch of toasty oak and mineral character lead to a long finish.
Beringer's Chardonnay vineyards span several sub-appellations in southern Napa Valley, where fog from the San Pablo Bay works its way north each afternoon during the growing season, cooling the vineyards and allowing a longer maturation period. The cooler vineyards to the south produce grapes with crisp apple, pear and citrus characteristics, while vineyards closer to Yountville yield Chardonnay with a rich texture, and tropical fruit and pineapple aromas and flavors. Winemakers Ed Sbragia and Laurie Hook chose complementary lots from each of these vineyards to craft a wine that exhibits bright fruit, richness and complexity.
|Robert Parker: Another great bargain is the 2006 Chardonnay Napa. Crisp and lean, with copious amounts of lemon oil, guava, and nectarine aromas, it is a medium-weight, dry, refreshing white to enjoy over the next 1-3 years.
|Wine maker notes
When making the 2006 Napa Valley Chardonnay, Laurie kept each lot separate and used several different techniques to retain the bright fruitiness in the wine while also adding richness and complexity. After the grapes were gently destemmed and crushed, slightly more than half of the juice was fermented and aged for 8 months in French oak barrels to enhance its natural richness and roundness, but she chose to use one quarter new barrels and limited battonage significantly so aroma and flavor components from the oak and yeast lees would not be overpowering. The remaining juice was stainless steel fermented to retain more of the pure fruit character. Additionally, to maintain a balancing crispness in the wine, Laurie chose only 20% of the wine to undergo malolactic fermentation.
"We are using a mix of barrel and steel fermentation (a longer, cooler fermentation) to highlight the different characteristics we get from our four Chardonnay vineyards, and the 2006 vintage is an exciting example of this exploration featuring almost half of the blend fermented in steel tanks. Lemon zest, apple, pear, vanilla and toasty spice aromas carry into the flavors with a refreshing tanginess and a bright fruit finish." - Laurie Hook, Beringer Vineyards Winemaker
|At Beringer we know that part of making great wines is caring for the land, animals, and people that make those wines possible. We have had sustainable practices in place since long before sustainable farming become fashionable. All of our owned and leased vineyards are certified sustainable by third parties, and we provide our external growers with the resources they need to achieve sustainable farming practices.