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New Customers Save $20* with code AUGUSTNEW

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Beringer Founders Estate Cabernet Sauvignon (1.5 L) 1998

Cabernet Sauvignon from California
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    Winemaker Notes

    The soft cherry, blackberry and subtle vanilla aromas and flavors of this wine are balanced by spicy herbal notes and soft, accessible tannins. This wine makes a perfect accompaniment to roast beef, grilled fresh tuna or roast leg of lamb. Eighty-five percent of the wine for the Beringer Founders Estate Cabernet Sauvignon was aged for over 5 months in a combination of small French and American oak barrels. The oak barrel-aging softens the tannins in the wine and adds subtle hints of toast and oak to this wines rich red and black berry flavors. Winemaker Ed Sbragia added small amounts of Syrah, Petit Sirah, Cabernet Franc and Merlot to the final blend for increased complexity and balance.

    Critical Acclaim

    Beringer

    Beringer Vineyards

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    Beringer Vineyards, , California
    Beringer
    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.

    Portugal

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    Best known for flavorful fortified wines but also producing excellent yet underappreciated dry wines...

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    Best known for flavorful fortified wines but also producing excellent yet underappreciated dry wines, Portugal is unique in that it relies almost exclusively on its many indigenous grape varieties. Bordering Spain to the west on the Iberian Peninsula, this is a land where tradition reigns supreme, perhaps due in part to its relative geographical and, for much of the 20th century, political isolation. Portugal is a long and narrow country, which makes for considerable diversity in climate and wine styles, with milder weather in the north and significantly more rainfall near the coast. With the exception of Port, most Portuguese wines have struggled to garner attention in the international marketplace, perhaps due to the unfamiliar and difficult to pronounce nature of most of its grape varieties and terminology, which means that there are many excellent values to be discovered here by the adventurous consumer. The country is perhaps better known for being the world’s leader in cork production than for its wine.

    Port, made in the Douro Valley, is the fortified wine for which Portugal is most famous. The same region also produces full-bodied dry wines made from the same set of grape varieties, which include Touriga Nacional and Tinta Roriz (Spain’s Tempranillo). The nation’s other important fortified wine, Madeira, is produced on the eponymous island off the North African coast. Other dry wines of the mainland include the tart, slightly effervescent Vinho Verde of the north, the bright, elegant reds and whites of the Dão, and the bold, jammy reds of the Alentejo.

    Other White Blends

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    With hundreds of white grape varieties to choose from...

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    With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

    SOU78024_1998 Item# 19440

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