Wine Maker Notes
Beringer Founders’ Estate winemaker, Ron Schrieve, believes in "getting his boots dirty” and walking the vineyards daily during harvest to determine just the right time to pick. "I wish we got frequent-driver miles, because I’d have a million of them from running up and down the state,” he says. "But tasting grapes is the only way I can be sure I’m getting as much flavor as possible.” As each vineyard block reached the peak of maturity, the Cabernet was harvested and rushed to the winery, and Ron kept each lot separate until he assembled the final blend. After vinification, Ron aged the wines in French and American oak barrels for 12 months, helping the flavors come together and imparting sweet oak and brown spice nuances. The resulting wine has a deep color with bright cassis, green tea, black olive and sweet vanilla spice aromas that lead into a fleshy mouth that has, as Ron says, "A big Cab flavor.” Black fruit, cassis, and spice flavors are supported into a long finish by fine-grained, assertive tannins.
Since 1876, Beringer has been a pioneer in California winemaking. We were the first winery to experiment with gravity-flow fermentation techniques; we dug the first naturally temperature-controlled caves by hand in the 1880s; and were the first winery to open our doors to tourism after Prohibition. In the 1960s we pioneered vineyard development in Knights Valley, a small and ruggedly beautiful region just northwest of the Beringer winery. Then in the 1970s, at the start of Central Coast winemaking, we started developing our holdings in this region.
Now, as a result of decades of pioneering, Beringer farms a diverse and expressive series of vineyards across Napa Valley, Sonoma County, and the California Central Coast. Each site celebrates varietals that grow particularly well in that region, and all of our vineyards are certified sustainable. Beringer Regional Estates wines celebrate our pioneering history and our amazing vineyard sites across California.