About This Wine
One of America’s most honored wines is a true collaborative effort.
Beringer Vineyards winemaker Laurie Hook chooses from seven estate vineyards to craft the winery’s “Private Reserve” Cabernet Sauvignon. Beringer's collection of vineyards is the culmination of a 20-year partnership between winemaster emeritus Ed Sbragia and vineyard manager Bob Steinhauer, who worked to identify plots that would produce rich, intensely flavored grapes.
Just as critical is the collaboration between Hook and Sbragia, who have been working together since the 1980s. The 2006 vintage honors the consistent vision of this talented team.
Bancroft Ranch provides a major component of the final blend. The density of flavor and structure lent by this Howell Mountain vineyard has been an integral part of Beringer's reserve program since 1986. The other vineyards — Steinhauer, St. Helena Home, Rancho del Oso, Chabot, Marston and Lampyridae — also merit mention, because without them, it just wouldn’t be Beringer “Private Reserve.”
About Cabernet Sauvignon
Deep color and richness with the potential to age a long time, and better still if aged in oak before bottling. Classic flavors blackcurrant, plum, cherry and spice. The most popular varietal of red wine in America.
- Grape Composition:97% Cabernet Sauvignon and 3% Cabernet Franc
- Grape Source:7 Vineyards in Napa Valley
- Aromas & Flavors:Licorice, Chocolate, Roasted Herbs, Sweet Oak and Various Blue and Black Fruits
- Aging Vessels:Assorted Oak Barrels
- When to Drink:Now Through 2017
- Food Pairing Suggestionfilet mignon, or a stuffed portabello.
Production: 9,066 cases; Alcohol: 14.6%; Blend: 100% Cabernet Sauvignon; Harvest Dates: September 29 to November 7. The 2006 was made from 32% Bancroft Ranch, 24% Steinhauer Ranch, 19% St. Helena Home Vineyard, with smaller amounts from Rancho del Oso, Chabot Vineyard, Marston Ranch and Lampyridae. A big heat wave in July was the salient weather factor in this vintage. The harvest began early and continued for five weeks. Abundant smoke, chocolate, espresso roast, cassis and mocha characteristics are found in this full-bodied, powerful, layered Cabernet. Although not quite as seamless as the nearly perfect 2005 Private Reserve, it is a big, dense beauty from a somewhat forgotten Napa Valley vintage. Give it 3-4 years of cellaring and drink it over the following two decades or more.
Stuffed Flank Steak With Sonoma Sausage Spinach And Pine Nuts Cabernet Sauvignon calls for hearty food, and this recipe is an ideal match. It serves 6... Get The RecipeCabernet Sauvignon Ice Cream Our friends at Alexander Valley Vineyards came up with this wonderful recipe a few years ago. We've tried it with Cabernet Sauvignon (as the recipe calls for), as well as Merlot, Primitivo, Cabernet Franc and Zinfandel... and every time, it turns out delicious! It's best made with an ice cream maker, and if you have such a machine, it's extremely easy to assemble. Enjoy! Get The Recipe
Pork Tenderloin With Tart Cherry Port And Caraway Sauce This delicious recipe from Sonoma County's J. Fritz Winery matches beautifully with almost any red wine. It makes 4 to 6 servings. Get The Recipe