Beringer ‘Knights Valley’ (1.5L) Cabernet (2017)
Beringer Vineyards has owned and farmed its Knights Valley vineyards since the mid-1960s, when the Beringer family recognized that the cobbled, rocky alluvial soils were a great place to grow high quality wine grapes. The Knights Valley designation was first used on a Beringer label in 1974. Beringer was instrumental in garnering official recognition for the area in 1983 as a premier wine growing region with the award of its own American Viticulture Area (AVA) designation.
AWARDS & ACCOLADES
"This sits in the redder-fruit zone for the variety and has sappy, leafy nuances with ferrous notes, too. The palate has a smooth array of juicy red and dark-fruit flavors and supple tannins, framed in sweet oak spice. Medium body.” - James Suckling, March 2020
WINE & SPIRITS
“This grows in the volcanic soils of Beringer’s Knights Valley estate, a property that consistently produces some of the greatest values in North Coast cabernet. In 2017, the mineral earthiness of those soils shows in the tannins, providing an edge to the fragrant red-cherry and boysenberry flavors. Firm and mouthwatering, this wine is restrained and gentle despite its size.” - Joshua Greene, December 2020
WINE & VINTAGE DETAILS
This Cabernet is set each vintage as a Bordeaux blend, with soft and silky tannins and a plush, full mouth-feel setting it up for immediate enjoyment, although it's built to age and develop further complexity. Aromas of dried herbs, cedar, clove and lavender join flavors of dark red fruit led by figs, black cherry, currants, boysenberry, huckleberry, raspberry, and evident oak spice are joined with more traditional Knights Valley tones of black olive, wild sage and mocha chocolate. Fine acidity and balance with an elegant structure lead to a lingering, memorable finish.
The 2017 vintage provided high quality thanks to lower than average yields. The year began with abundant rainfall. Spring weather was mild, resulting in extended flowering in some areas with little shatter. Vines were vigorous thanks to the winter rains. A freak hail storm passed through quickly in June causing isolated damage. Three heat events, including one over Labor Day weekend, kicked harvest into high gear, dehydrating some grapes by early September. Cool weather arrived immediately afterward, allowing sugar levels to return to normal. Most late-ripening red grapes continued to hang on the vine and were picked throughout October.