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BERINGER "RESERVE" NAPA CHARDONNAY

Price: $40.64
  • SKUO-CACHRBERINGERRN
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Beringer Napa Reserve Chardonnay.
The smoky, toasty, figgy, buttery aromas of this enticing white lead to similar rich flavors running deep and persistent, picking up notes of pear, apricot, citrus and melon. Finish zooms on and on.20,000 cases made. (JL) NYTimes.com : 4 Stars Beringers Private Reserve Chardonnay is one of Napa Valleys signature wines and is as opulent as the 125-year old Beringer Vineyards is historic. This is serious stuff golden in color with an ultra-ripe pineapple quality, toasty oak character and creamy, buttery mouthfeel.
Beringer Napa Reserve Chardonnay

Bottle Size: .750
History Commitment to QualityJacob Beringer left his home in Mainz, Germany, in 1868 to start a new life in the U.S., enticed by his brother, Frederick, who had sailed to New York five years earlier and wrote home constantly of the grand opportunities to be found in the vast new world. New York did not appeal to Jacob, however. He had enjoyed working in wine cellars in Germany when he was younger and had heard that the warm, sunny climate of California was ideal for growing wine grapes. So in 1870 he traveled by train from the East Coast, first to San Francisco and then on to Napa Valley . To his delight, he discovered rocky, welldrained soils similar to those in his native Rhine Valley . The volcanic soil was ideal for growing the same grapes found in Europe ' great winemaking regions. Best of all, the hills could be dug out to provide storage and aging tunnels that would maintain the constant temperature needed to produce fine wines. Jacob and Frederick together bought land in 1875 and set about making wines that compared to the best in Europe . In 1876, they founded the Beringer Winery. The tough task of hand-chiseling the tunnels in the mountainside behind the winery fell to Chinese workers who had returned to the Bay Area after helping build the Trans-Continental Railroad. The tunnels took several years to complete but were the perfect place to age and store fine wine.Even today, the average 58F temperature inside the tunnels makes them the ideal place for Beringer Vineyards to age fine wines and the newly restored Old Stone Winery, a popular focus for visitors, marks the entrance to this cool, subterranean world. While the winery was being built, Jacob took up residence in a farmhouse on the property built in 1848, now referred to as the Hudson House. Meticulously restored and expanded, the Hudson House serves today as Beringer Vineyards Culinary Arts Center . In 1883, Frederick permanently moved to the Napa Valley and began construction of a 17-room mansion that was to be his homea re-creation of the Beringer family home located on the Rhine River in Germany . This unique Rhine Houseis the center of Beringers reserve and library tastings. It is a place where guests can enjoy a glass of wine while relaxing in the old library or on the same porch that Frederick once sat, overlooking the expansive lawns, lush gardens, and out across the Napa Valley . Beringer Vineyards is the oldest continuously operating winery in the Napa Valley . In 2001, the estate was placed on the National Register for Historic Places as a Historic District. Jacob Beringers foresight in recognizing the quality and potential of grape growing in the Napa Valley is part of the living heritage of Beringer Vineyards . With the present use of stateof-theart technology applied to age-old traditions, Beringer Vineyards ' wines continue to reflect a single-minded dedication to the making of memorable wines from great Napa Valley vineyards Ed Sbragia, Winemaster When Ed Sbragia was growing up, wine meant both livelihood and quality of life to his family. Ed's grandfather, an immigrant from Tuscany , had naturally gravitated to the wineries that flourished in California at the turn of the century. According to family lore, he was standing at the top of a ladder topping off a tank of wine when the 1906 earthquake hit. "Stop shaking the ladder," he yelled to his coworker on the ground. Ed's father acquired his own vineyards near Healdsburg and grew Zinfandel grapes for sale and home winemaking. "He made excellent wine," says Ed, "and he taught me that making wine is a very natural process that good grapes and good techniques will make good red wine." In the Tuscan tradition, good red wine was a part of every family dinner. "I thought of it as a bitter liquid until I was about 14," Ed recalls. "But it was a natural part of our meals and our life. My mom was a great cook, and we would sit for hours having long philosophical discussions."The vineyards meant hard work for young Ed pruning, thinning, harvesting and crushing. "By the time I went to college, I wanted to get away from vineyards. The rows were too long, and I had hoed too many vines." Ed majored in chemistry at the University of California at Davis , headed for a career in science. But his family background made him the top candidate for a job in a winery laboratory upon graduation. Quickly realizing that the winemaker's job was the one he wanted, he returned to California State University at Fresno for a master's degree in enology. After a year working at a Sonoma County winery, he learned about an opening as the assistant to legendary Napa Valley winemaker Myron Nightingale at Beringer. "I just called Myron up and asked if I might be qualified for the position. I started on August 9, 1976 . Myron was a great teacher. He was the most intuitive winemaker I've ever known.
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