Description:

2005 Cabernet Sauvignon, Knights Valley, Napa

Winemaker's Notes
“Knights Valley is a very special place for us at Beringer. As you drive over the mountain from St. Helena, the valley opens up before your eyes and you immediately feel transported to another time, where things are slower and more rustic. This wine captures that place with great intensity of black fruit aromas and flavors that continue to a long satisfying finish.”
- 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, Winemaker Laurie Hook uses these wonderful grapes to craft our renowned Beringer Knights Valley Cabernet Sauvignon.

Winemaking
To maintain the unique characteristics of the different lots from varying areas of the vineyard, Laurie kept them all separate through vinification and aging. Extended maceration extracted a maximum of color, aromas and flavors. The wines were then aged in small French Nevers oak barrels (30% new) for sixteen months. After aging, Laurie blended the lots of Cabernet Sauvignon to highlight Knights Valley’s characteristically bright black cherry fruit. The wine also has toasty oak, vanilla, cedar and smoky aromas accented by a pretty background of pink peppercorn, cocoa and mint. Small amounts of Cabernet Franc and Petite Sirah were added for additional complexity. A full mouth of sweet, zesty and rich black fruit is supported by nice bright acidity and ripe tannins.

Accolades

Wine & Spirits: 2004 Knights Valley Cabernet Sauvignon - Rated 90
“The charred-oak sweetness of barrel time balances this wine's dark, savory fruit, together combining in a plump, round cabernet. A mineral grip to the tannin keeps it honest and long. The sweetness and stony length will match rare roast beef.” Dec. 2007