"To create a light, refreshing wine with fresh fruit flavors that are balanced with a full body, Beringer winemakers chose to use the French method known as blanc de noirs, where the juice remains in contact with the skins for approximately three hours, leaving just a hint of pink color. To focus the bright red berry and citrus flavors, winemakers then chilled the grape must for a short time before proceeding with a temperature-controlled fermentation. To finish the wine, he blended in approximately 20 barrel-fermented Chardonnay to round out the mouth feel, and add depth with complementary apple, pear and vanilla aromas and flavors." ~ Winery Notes
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In 1876, brothers Jacob and Frederick Beringer established Beringer Vineyards with a dream of making wines that would rival the finest in Europe. Today, Jacob's great great-grandson, Chief Winemaker Mark Beringer, guides what is now California's longest continually operating winery and one of Napa's finest producers. With over 1,600 acres farmed across Napa's best appellations, as well as Sonoma County and Paso Robles, Beringer is recognized as one of the region's preeminent producers with a rich portfolio of wines.