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Beringer Private Reserve Chardonnay 2005

Chardonnay from Napa Valley, California
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0% ABV
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4.0 16 Ratings
0% ABV

Winemaker Notes

Number 44 on the Wine.com 100 of 2007!

"A big offering, the full-bodied 2005 Chardonnay Private Reserve reveals notions of hazelnuts intermixed with honeyed pineapple, poached pears, and toasty oak. Well-made with good acidity, beautiful richness, and a vibrant, long finish, it should drink well for 4-5 years."
-The Wine Advocate

"Deep gold hue. Heady ripe peach and apricot aromas with a deft hand in the toasted oak department. Upfront tangy peach, pineapple, cinnamon and toasted oak flavors. A well-structured, fruit-driven wine that displays incredible staying power."
-Wine News "Tasters Choice"

Smoky, toasty oak aromas show riper, richer fruit flavors on the palate, with ripe fig, melon, apricot and spice nuances. The flavors turn delicate and complex on the finish. Drink now through 2010."
-Wine Spectator "Highly Recommended"

The Beringer's northernmost Chardonnay vineyards, Gamble Ranch, Big Ranch Road and Yountville Vineyard, are located around the town of Yountville, where daytime temperatures slowly climb as the cooling morning fog recedes south to San Pablo Bay. This significant diurnal shift allows the grapes to maintain their acidity, which is essential to balancing the ripe, rich flavors they develop during warm afternoons. As harvest approached, Winemaster Ed Sbragia together with Winemaker Laurie Hook worked closely with vineyard manager Jim Frisinger to identify the blocks and rows that had reserve potential.

"For the 2004 vintage, Ed and I were particularly impressed with our Gamble Ranch vineyard, which makes up 73 percent of the blend in this Private Reserve. The unique flavor profiles contribute to a rich reserve wine while letting the fruit characteristics shine through," said Laurie Hook, winemaker.

Critical Acclaim

All Vintages
RP 93
Robert Parker's Wine Advocate
A big offering, the full-bodied 2005 Chardonnay Private Reserve reveals notions of hazelnuts intermixed with honeyed pineapple, poached pears, and toasty oak. Well-made with good acidity, beautiful richness, and a vibrant, long finish, it should drink well for 4-5 years.
WS 92
Wine Spectator
Smoky, toasty oak aromas lead to riper, richer fruit flavors on the palate, with a medley of ripe fig, melon, apricot and spice nuances. The flavors turn delicate and complex on the finish.
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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 1960s, 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 1980s, 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 are 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.

Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. In Burgundy, the subregion of Chablis, while typically employing the use of older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy its lighter style.

MRE89659_2005 Item# 89659