Winemaker Notes
After the grapes were gently destemmed and crushed, Ed aged each lot separately for nine months in 100 percent new French oak, pairing subtleties he wanted to highlight in the fruit with characteristics he has learned to expect in the different barrels. Malolactic fermentation and weekly lees stirring encouraged the creamy richness already evident in the juice and helped the oak aromas and flavors to be well integrated. The wine has a pretty yellow gemstone color, luscious aromas of brown spice (especially dark cinnamon), lemon peel, grilled pineapple, butterscotch and toasty oak that lead into a rich and creamy mouthfeel showcasing ripe pear, lemon curd, spice and lemon zest that extend into the finish.
Professional Ratings
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Wine Enthusiast
Very strongly flavored, very big and powerful in both oak and fruit. Beringer aims for the fences with this massive Chard, which erupts with tropical fruit, ripe pear, baked pastry crust, buttered toast, mineral and cinnamon spice flavors. Not for the faint-hearted, but it's sheer decadence
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Robert Parker's Wine Advocate
Made from a selection of the best barrels from the Private Reserve program, the similarly-styled 2007 Chardonnay Sbragia Limited Release exhibits more layers as well as a bigger, bolder style. The wine is no better than the Private Reserve, just riper and slightly heavier. Both wines are top-flight Chardonnays to consume during their first 2-3 years of life.
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Wine Spectator
Ultrarich and full-bodied, with deep, ripe pear, apple and spicy hazelnut notes that turn smooth and creamy, gaining depth and focus on the finish. Drink now through 2012. 5,600 cases made.
As California's longest continuously operating winery, Beringer has been defining Napa Valley winemaking since it was founded by Jacob and Frederick Beringer in 1876. By continuing that pioneering spirit, Beringer established many 'firsts' as leaders in the wine industry. They were one of the first gravity fed facilities and among the first to operate using hand dug caves and cellars. Beringer were the first to give public tours in 1934, starting a Napa Valley hospitality tradition. They are the first and only winery to have both a red and a white wine named #1 Wine of the Year by Wine Spectator Magazine. Today, they proudly celebrate and remain true to their pioneering legacy.
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 it tends to flourish in most environments, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. California produces both oaky, buttery styles and leaner, European-inspired wines. Somm Secret—The Burgundian subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style. Anyone who doesn't like oaky Chardonnay would likely enjoy Chablis.
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. White wines from Napa Valley are usually Chardonnay and Sauvignon Blanc.
Within the Napa Valley lie many smaller sub-AVAs that claim specific wine 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 red wines 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. Napa Valley wines from the mountain regions are often more structured and firm, benefiting from a lot of time in the bottle to evolve and soften.