A cool spring with rain during the critical period of berry set reduced the yield of Cabernet Sauvignon in this vintage, but warmer than normal temperatures toward the end of summer allowed for optimal ripening and concentration of flavors during a prolonged harvest season. Assembled from wines vinified and aged separately from Bancroft Ranch, Tre Colline vineyard on Howell Mountain and St. Helena Home Vineyard, the blend also includes 3 percent Cabernet Franc from Bancroft Ranch. A mouthfilling wine with bright cherry fruit flavors and Napa Valley Cabernet's characteristic hint of olives and spice, this Private Reserve is showing very much like the 1986 vintage did at this time in its evolution but is even richer, with more fruit in the foreground.
2007 Tasting Note:
Tobacco, deep, dark syrup, black fruit, ripe cherries, coco, dried herbs and spice.
Nice acid balance and firm tannins.
Lots of blackberry, cherry and cherry cola.
Mushroom at the beginning, then toffee, candy character.
"Alcohol: 14.1% Blend: 97% Cabernet Sauvignon and 3% Cabernet Franc; Harvest Dates: October 12 to November 11. A more mineral-dominated wine, the 1993 Private Reserve offers notes of cedarwood, black cherries, black currants, damp earth, underbrush and forest floor. It is the product of a lower than normal crop, some shatter during berry set and a general reduction of fruit by nearly 30% in some vineyards. August and September alternated between cool periods and large heat spikes. This was a challenging year, but the seemingly fully mature wine has turned out very well."
The Wine Advocate
"Beringer has not received enough credit over the years for the success of its flagship Cabernet Sauvignon, and yet it always seems to show well with age when others are beginning to break down. In this vintage, it has come further than any of the wines tasted, and it now features complex cedary, lightly herbal and dried currant aromas whose fruit may have diminished over time but whose energy and richness continue apace. And it is much the same in the mouth where its polished, supple entry leads into still alive flavors and noticeable tannins."