The 2006 Alluvium Blanc is predominantly Semillion (47%) and Sauvignon Blanc
(43%) with small amounts of Chardonnay (8%) and Viognier (2%). All of the
Sauvignon Blanc and Semillon lots were barrel fermented in French Nevers oak and
stirred on the lees twice a month during barrel aging because Laurie wanted a round,
lush mouthfeel in the wine and vanilla, nutty-toasty oak aromas and flavors.
all of the wine was aged in new and once used French oak (1/3 new) for eight months
in an effort to create a good balance between the fruit flavors and oak nuances. The
wines underwent malolactic fermentation (90%) to bring a creaminess that balances
the crisp acidity of the Sauvignon Blanc. After nine months aging, Laurie blended in
the Chardonnay to add structure and lushness, along with Viognier to enhance the
"The proprietary Alluvium name pays homage to the alluvial soils of Knights Valley. We select the best blend of white varietals from vintage to
vintage. For the 2006 Alluvium Blanc, bright citrus, nectarine and melon aromas lead
into a mouthcoating creaminess balanced by bright fruit characteristics with hints of
toasty oak, honey and lemon zest. This wine reminds me of a fig tart with just a touch
—Laurie Hook, Winemaker
No winery or vineyard more thoroughly embodies the timeless appeal and seductive flavor of Napa Valley than Beringer Vineyards, Napa's benchmark producer since the establishment of the vineyard in 1876.
Now in its third century of crafting classic wines from Napa's finest appellations and vineyards, Beringer today is guided by the inspired partnership of celebrated Winemaster Emeritus Ed Sbragia and Winemaker Laurie Hook. Together, they craft Napa Valley wines that speak eloquently of the rich heritage of the Beringer Vineyard, while offering cutting-edge quality and contemporary elegance. The exquisite wines crafted at the Beringer Vineyards display a single minded dedication and pursuit of excellence instilled by its founder, Jacob Beringer.
View all Beringer Vineyards Wines
Twice as large as Napa in size, Sonoma County only makes about half as much wine as its northeasterly neighbor. Because of its vast size, however, Sonoma is able to achieve far more diversity within its borders, which include sub-AVAs that are climatically varied. The atmosphere of Sonoma is decidedly laid-back and down-to-earth, but the wines are serious and well-made, ranging in style from subtle and elegant to rich and powerful. Grape varieties are more varied here, from Pinot Noir and Zinfandel to Cabernet Sauvignon and Chardonnay.
The largest sub-AVAs of Sonoma include Dry Creek Valley, Russian River Valley, Alexander Valley and Sonoma Valley. Each sub-AVA, with its own micro-climate, is unique in its grape varieties and styles of wine. Dry Creek makes a mean Zinfandel while Russian River produces stand up Pinot Noir and Chardonnay. The Alexander Valley makes some of the better Cabernet Sauvignons in the county and Sonoma Valley creates excellent wines from all the above varieties. Other grapes found throughout Sonoma include Sauvignon Blanc, Merlot and Syrah.
It's not rare to see a wine's country of origin listed as "California." A country into itself in the wine world, California makes enough varieties and styles to match many European wine countries. It produces a diverse range of wines that span the quality spectrum.
The most famous of the California wine regions is Napa Valley, and these wines are certainly outstanding – but it's not as broad and diverse as its larger neighbor, Sonoma County. Down south, Santa Barbara's Santa Maria Valley is well-known for its Rhône blends, as well as cool-climate varieties like Pinot and Chardonnay. The Central Coast, the largest California AVA, has many different microclimates that lead to a wide range of wines with many sub-AVAs.
Interesting, unique and enjoyable are the first adjectives that come to mind. Tangerine, pear and citrus flavors upfront with a slight sweetness on the back side. Herbal element typical of the Sauvignon Blanc grape that makes up part of this white blend. Long finish, good acidity, dry, very enjoyable. Bought more
Most wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.