Beringer’s Napa Valley Sauvignon Blanc is a quintessential expression of this beautiful varietal and the depth of flavors it can exhibit. Winemaker Laurie Hook chooses complementary lots from AVAs up and down the Valley to craft a wine that is a hallmark expression of Napa Valley terroir.
V I N T A G E & V I N E Y A R D S
The 2011 vintage began with a wet winter and cool spring that delayed bloom and reduced fruit set, resulting in lower yields in many parts of the North Coast region. Cool temperatures delayed ripening by several weeks, a timetable that continued through the cooler-than-usual summer season. Few high heat events occurred at any point in 2011, and growers managed more open vine canopies to ensure sunlight, warmth and good air circulation around the grape clusters. The foundation of the 2011 blend is comes from Gamble Ranch Vineyard, located near the town of Yountville, in the Oakville AVA. A significant portion also comes from Bale Lane Vineyard, located just north of the winery in the St. Helena appellation. Both vineyards have been farmed by Beringer for decades and offer restrictive soils and warm daytime temperatures, perfectly suited to Sauvignon Blanc. Beringer’s vineyard team diligently manages the varietal’s innate vigor with specific viticultural practices. Dappled sun exposure
and air circulation to the clusters ensures grapes with balanced citrus, lush stone fruit and melon flavors backed with a subtle herbal character. Grapes for the 2011 Sauvignon Blanc were harvested between September 7th and October 1st.
W I N E M A K I N G
Laurie sent all the fruit directly to the press, to protect the varietal’s delicate aromas and flavors. To maintain the unique qualities each vineyard can display, she fermented the lots separately and employed different techniques to highlight their diverse characteristics. The majority of the wine was cold-fermented, to preserve the fresh, bright fruit and acidity that this varietal
generously offers. A smaller portion of the blend was aged in seasoned French barrels for seven months, to underscore the sweet fruit and spice components. A small amount of Semillon lends mouthfeel to the wine, and a bit of Viognier adds delicate floral notes.