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Beringer Private Reserve Cabernet Sauvignon 1996

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Credit: Beringer Vineyards.

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    Ed vinted the lots from the four vineyards separately to enhance their individual characteristics. After fermenting the wines to dryness, pumping them over gently each day for optimal extraction of flavor, Ed hand-selected new French Nevers oak barrels for each lot. The wines were barrel-aged for 21 months before Ed made the final selection. The two Howell Mountain wines both contributed rich tannins. Concentrated flavors of ripe cherries and black currants were a result of Bancroft Ranch, and the more berry-dominated, earthy notes, came from the Tre Colline Vineyard. The fruit from Chabot Cabernet added its distinctive notes of mint and cedar, and the St. Helena Home Cabernet contributed the soft, round cherry/berry flavors. The touch of Cabernet Franc, Ed explains,“had rich aromas and flavors of blueberries and black fruit, but also added length to the finish, which seems to go on forever in this wine.”

    Posted by thewinery on December 1st, 2007 at 9:51am | report comment

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