Beringer PVS White Zinfandel 2002

I have always been intrigued by what happens when I blend two wines together. The result is often more complex and interesting than each wine on its own, somewhat in the way great food combinations (tomatoes and basil or salmon and dill) seem to raise the flavor intensity in each ingredient. I like to layer flavors in wine, like the juicy berry, subtle watermelon and bright citrus notes in the White Zinfandel, with the barrel-fermented Chardonnay to enhance texture and depth. Chardonnay seemed like the perfect partner for the richly flavored White Zinfandel, and Im very pleased with the results.--Ed Sbragia

Following the traditional French blanc de noirs method, after crushing the fruit, Ed quickly chilled the must (pulp, juice and skins) to preserve the fresh strawberry, raspberry and citrus aromas and flavors in the Zinfandel grapes. The juice was pressed off once it had gained a bright berry hue from contact with the skins. It was then fermented at cool temperatures and chilled further to stop fermentation. Then, Ed blended in Chardonnay that had been fermented and aged in small, French Nevers oak barrels to round out the berry flavors and add notes of pear, citrus and cinnamon spice, as well as a slightly creamy texture.