New Customers Save $30 off $100+* with code OCTNEW30
New Customers Save $30* with code OCTNEW30
*New customers only. Order must be placed by 10/31/2017. The $30 discount is given for a single order with a minimum of $100 excluding shipping and tax. Items with pricing ending in .97 are excluded and will not count toward the minimum required. Discount does not apply to corporate orders, gift certificates, or StewardShip membership fees. No other promotion codes, coupon codes or corporate discounts may be applied to order.
Beringer Quantum Red Blend 2010
Blend: 75% Cabernet Sauvignon, 10% Merlot, 7% Cabernet Franc, 5% Petite Sirah, 3% Petit Verdot
Critical AcclaimAll Vintages
Silky and rich with sweet oak and dense textures; ripe, long flavors and generous style; long and complex 75% Cabernet Sauvignon, 10% Merlot, 7% Cabernet Franc, 3% Petit Verdot, 5% Petite Sirah.
The Cabernet Sauvignon-based 2010 Red Blend Quantum, here in its first vintage, flows across the palate with attractive layers of deep, resonant fruit. Dark raspberry jam, orange rind, cloves, violets and cinnamon are all woven together gracefully. This open, approachable Bordeaux-style blend should drink well pretty much right out of the gate. Quantum is 75% Cabernet Sauvignon, 10% Merlot, 5% Cabernet Franc, 5% Petit Verdot and 5% Petite Sirah. Anticipated maturity: 2014-2024.
Offers an assertive mix of flavors, with dried currant, plum, blackberry, dill, cedar and mocha-laced oak. This is well-structured, firming nicely on the finish. Cabernet Sauvignon, Merlot, Cabernet Franc, Petite Sirah and Petit Verdot. A new Bordeaux-style blend from Beringer. Drink now through 2022.
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.
The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces the majority of the state's wine. The sprawling district covers most of the vineyard land between San Francisco and Santa Barbara from the coast inland nearly all the way to the Central Valley. Encompassing an extremely diverse array of climates, soil types, and wine styles, it contains many smaller sub-AVAs, including Monterey, Paso Robles, Santa Ynez Valley, Santa Maria Valley, and Santa Cruz Mountains.
Just about every major international grape variety is planted within this vast AVA, from Pinot Noir and Chardonnay to Cabernet Sauvignon and Zinfandel. A significant proportion of the region’s produce is generic, inexpensive bulk wine, but the Central Coast is also home to many small, artisanal wineries crafting unique, high-quality wines, as well as everything in between.
One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.
In the Glass
Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.
Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.
Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.