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.
Wine Advocate 88 points - There are between 50,000-60,000 cases of the 2012 Chardonnay, most of it from sources in Carneros and Oak Knoll. This 100% estate Chardonnay can probably be found discounted to around $15 a bottle. Aromas of lemon oil, white peach and a touch of honeyed orange skin are followed by a crisp, elegant, medium-bodied Chardonnay that has obviously seen a touch of oak. However, it is a fresh, steely, delicious Chardonnay that should drink well for another 2-3 years. (Oct 2013)
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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
Beringer Vineyards – The Beginning
Our history dates back to the year 1868, when Jacob Beringer, enticed by the splendid opportunities of the new world, sailed from his home in Mainz, Germany to New York. However, New York did not appeal to Jacob and after hearing that the warm and Mediterranean plains of California were quite similar to the vineyards back home, he soon made his way to the Napa Valley. It was here that Jacob Beringer, along with his brother, Frederick Beringer, purchased land for the first Beringer Vineyard in 1875.
Beringer Vineyards – Today
Beringer Vineyards holds the distinction of being the oldest continuously operating winery in the Napa Valley. It is also one of the very few wineries that survived the draconian prohibition of 1922, which lasted over a decade. The estate is also in the National Register for Historic Places as a historic district, a status it has held since 2001. With its perfect blend of modern technology and age old traditions, Beringer Vineyards still produces memorable wines that continue to bring recognition to the company and all of Napa Valley.
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