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Beringer Vineyards Nightingale 2006

Bottle Size: 375ml Item #: 1609014
This item is not currently available for purchase.

Beringer Vineyards Nightingale 2006 375ml

Beringer Vineyards Nightingale

The techniques used to make this special botrytised dessert wine were developed by Myron Nightingale (Beringer winemaker, 1971-84) and his wife Alice. The Nightingales spent three decades developing their method for making a wine in the style of the classic French Sauternes. The Sémillon and Sauvignon Blanc for this wine were vinified separately and combined only after 23 months of barrel aging. The grapes were picked fully ripe (averaging 24.9 degrees Brix) and the whole clusters were placed in single layers on small trays. The clusters were then sprayed with pure Botrytis cinerea spores that had been carefully cultivated. The temperature and humidity were strictly controlled for about 33 hours until the botrytis was imbedded in the fruit. The humidity in the room was then lowered so that the grapes dehydrated, concentrating their aromas and flavors of apricot nectar, honey and figs. After about 14 days, with a Brix averaging 34.3 degrees, the grapes were gently pressed and the juice put into small French oak barrels for fermentation and aging. The Beringer winemaking team, led by long-time Winemaster Ed Sbragia, believes this use of barrels from fermentation through aging emphasizes the wines’ butterscotch and caramel notes. Roger Harrison, Nightingale Winemaker, oversees this labor of love and has been doing so since 1985.

"This very special wine offers a golden hue and features aromas of apricot nectar, crème brulee, vanilla and honey. Rich flavors of butterscotch, stone fruit and spice, with just a slight hint of cigar box, coat the mouth and linger for a long, luxurious finish. Whether paired with a cheese course or rich dessert, Nightingale is a wonderful way to end a meal." - Roger Harrison, Nightingale Winemaker

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This product is not currently available for purchase.
Beringer Vineyards Beringer Vineyards Nightingale 2006
BOTTLE SIZE: 375ml
 

Notes on the Beringer Vineyards Nightingale 375ML 2006

Wine Maker Notes The techniques used to make this special botrytised dessert wine were developed by Myron Nightingale (Beringer winemaker, 1971-84) and his wife Alice. The Nightingales spent three decades developing their method for making a wine in the style of the classic French Sauternes. The Sémillon and Sauvignon Blanc for this wine were vinified separately and combined only after 23 months of barrel aging. The grapes were picked fully ripe (averaging 24.9 degrees Brix) and the whole clusters were placed in single layers on small trays. The clusters were then sprayed with pure Botrytis cinerea spores that had been carefully cultivated. The temperature and humidity were strictly controlled for about 33 hours until the botrytis was imbedded in the fruit. The humidity in the room was then lowered so that the grapes dehydrated, concentrating their aromas and flavors of apricot nectar, honey and figs. After about 14 days, with a Brix averaging 34.3 degrees, the grapes were gently pressed and the juice put into small French oak barrels for fermentation and aging. The Beringer winemaking team, led by long-time Winemaster Ed Sbragia, believes this use of barrels from fermentation through aging emphasizes the wines’ butterscotch and caramel notes. Roger Harrison, Nightingale Winemaker, oversees this labor of love and has been doing so since 1985.

Wine Review "This very special wine offers a golden hue and features aromas of apricot nectar, crème brulee, vanilla and honey. Rich flavors of butterscotch, stone fruit and spice, with just a slight hint of cigar box, coat the mouth and linger for a long, luxurious finish. Whether paired with a cheese course or rich dessert, Nightingale is a wonderful way to end a meal." - Roger Harrison, Nightingale Winemaker