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Beringer LVS White Zinfandel 2001

Rosé from California
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    Winemaker Notes

    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.

    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.

    Known for bold reds, crisp whites, and distinctive sparkling and fortified wines...

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    Known for bold reds, crisp whites, and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place the primary emphasis upon its own native grapes. Though the country’s climate is diverse, it is generally warm to hot. In the center of the country lies a vast, dry plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought. Because of its location on the Iberian Peninsula, many of Spain’s wine regions are located on or near the milder coast, either of the Bay of Biscay to the north, the Atlantic Ocean to the northwest, or the Mediterranean sea to the south and east. Each of these regions has its own unique soil, climate, and topography, as well as principal grape varieties.

    In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate, though elsewhere the most popular wines are generally red. Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache), as well as rich, nutty whites from Viura. Ribera del Duero produces opulent, fruity, top-quality wines from almost exclusively Tempranillo. Priorat, a sub-region of Catalonia, blends Garnacha with Cariñena (Carignan) to make bold, full-bodied wines with a hint of earthiness. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. Sherry, Spain’s famous fortified wine, is produced in a wide range of styles from dry to lusciously sweet at the country’s southern tip in Jerez. Since the 1990s, international varieties like Cabernet Sauvignon, Merlot, and Sauvignon Blanc have been steadily increasing in importance in several regions.

    DVA7910615_2001 Item# 52951

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