Beringer Knights Valley Alluvium Blanc 2006
Nearly 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 honeysuckle aromas.
"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.
A small and picturesque valley separating Napa Valley on its south border and Alexander Valley to its north, Knights Valley excels in similar varieties as the two aforementioned appellations, namely red Bordeaux varieties and blends, as well as Sauvignon blanc. Originally established by Beringer Vineyards, today several outstanding producers claim acreage here. The circadian cooling effects of the nearby Pacific Ocean create a nighttime respite for vineyards during the hot growing season.
Sometimes light and crisp, other times rich and creamy, Bordeaux White Blends typically consist of Sauvignon Blanc and Semillon. Often, a small amount of Muscadelle or Sauvignon Gris is included for added intrigue. Popularized in Bordeaux, the blend is often mimicked throughout the New World. Somm Secret—Sauternes and Barsac are usually reserved for dessert, but they can be served before, during or after a meal. Try these sweet wines as an aperitif with jamón ibérico, oysters with a spicy mignonette or during dinner alongside hearty Alsatian sausage.