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Beringer LVS White Zinfandel 2003

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

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    Beringer

    Beringer Vineyards

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    Beringer Vineyards, California
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    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.

    California

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    Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

    Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

    Rosé Wine

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    Whether it’s playful and fun or savory and serious, most rosé today is not your grandmother’s White Zinfandel, though that category remains strong. Pink wine has recently become quite trendy, and this time around it’s commonly quite dry. It is produced throughout the world from a vast array of grape varieties, but the most successful sources are California, southern France (particularly Provence), and parts of Spain and Italy.

    Since the pigment in red wines comes from keeping fermenting juice in contact with the grape skins for an extended period, it follows that a pink wine can be made using just a brief period of skin contact—usually just a couple of days. The resulting color will depend on the grape variety and the winemaking style, ranging from pale salmon to deep magenta. These wines are typically fresh and fruity, fermented at cool temperatures in stainless steel to preserve the primary aromas and flavors. Most rosé, with a few notable exceptions, should be drunk rather young, within a few years of the vintage.

    RWC431733_2003 Item# 77406