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Beringer Private Reserve Cabernet Sauvignon 1992

Cabernet Sauvignon from Napa Valley, California
  • RP92
14.46% ABV
  • RP95
  • JS95
  • WS90
  • RP97
  • V95
  • JS94
  • WS93
  • RP96
  • JS95
  • WS93
  • D95
  • WW92
  • RP91
  • RP96
  • TP95
  • WS94
  • WW94
  • RP93
  • WS91
  • TP93
  • WE92
  • WS92
  • RP97
  • W&S91
  • WS91
  • JS90
  • RP93
  • JS91
  • RP97
  • W&S93
  • WS93
  • RP94
  • WS93
  • W&S93
  • RP95
  • RP95
  • W&S92
  • CG91
  • WE90
  • RP97
  • WS90
  • RP91
  • WS93
  • WE91
  • RP89
  • RP95
  • WE93
  • WE95
  • RP91
  • WS90
  • RP96
  • WE95
  • WS92
  • RP97
  • WS91
  • CG93
  • RP93
  • RP96
  • WS94
  • WS94
  • RP93
  • WS91
  • RP90
  • RP93
  • RP90
  • RP90
  • WS94
  • WS92
  • RP90
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14.46% ABV

Winemaker Notes

Lush, ripe fruit. A pretty, elegant wine. Aromas more subdued than in the past. Nice balance between fruit and oak. Cedar, into and coffee, covers the palette with black fruit. Nice long finish.

Critical Acclaim

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RP 92
Robert Parker's Wine Advocate
Production: 14,700 cases; Alcohol: 14.46%; Blend: 97% Cabernet Sauvignon and 3% Cabernet Franc; Harvest Dates: September 9 to October 6 Made from a blend of fruit from four vineyards, Bancroft Ranch (57%), State Lane (now known as the Kapcsandy Vineyard) (21%), St. Helena Home Vineyard (14%) and Chabot (5%), 1992’s growing season was in total contrast to the preceding vintages. It was warm, even hot, with early bud break and some unusual rain in June. However, the following months were super-dry and hot, which caused an early start to the harvest. It turned out to be a classic Napa vintage in its exuberance and rich fruit. Although totally dry, it reveals a sweeter style with higher alcohol and glycerin and an impression of unctuosity and viscosity. While it does not exhibit the complexity of either the 1990 or 1991, it possesses a dense purple color along with a sexy, up-front, effusive, flamboyant style. Tasted by itself, I may have scored it higher, but in the context of the vertical tasting, it is dominated by such vintages as 1990, 1991, 1994, 1995 and 1997.
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Beringer

Beringer Vineyards

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Beringer Vineyards, Napa Valley, 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.

Napa Valley

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One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960's, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.

The Napa wine industry really took off in the 1980's, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Napa whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that claim specific characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those is the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth reds with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Wines from the mountain regions are often more structured and firm, benefiting from a lot of time in the bottle to evolve and soften.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley and Washington, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

KOE26303_1992 Item# 26303