Inky dark in color with a lovely dark cherry nose. On the mid palate the wine spot on matches the nose with lovely dark berries and cassis coming through. On the medium length finish the wine displays some lovely velvety tannins, nice complexity and lingering dryness. The complexity of the wine is best appreciated without food, but it pairs really well with red meats. We had it at the Keg with of course a steak and it went really well. I would give this wine a solid 89. Yumm.
From the LCBO web site:
Beringer Knights Valley Cabernet Sauvignon — VINTAGES#: 352583
STYLE – Full-bodied & Firm $44.95
Release Date:April 3, 2017
Alcohol/Vol 13.0% Made in:California, USA By: Beringer Vineyards Sugar Content:6 g/L Sweetness Descriptor: XD – Extra Dry Style:Full-bodied & Firm Varietal:Cabernet Sauvignon Description: In 1868, Jacob Beringer left Germany and settled in California, where he built the now-historic Beringer Winery. A vibrant Cab with ripe cassis, vanilla and smoke aromas. Cellar 3-5 years, or decant and pair with roast beef, grilled quail or Beemster cheese.
From the winery’s web site:
The 2015 Knights Valley Cabernet Sauvignon has aromas of ripe black fruit, mocha, dried herbs and licorice. Opulent but structured, this versatile wine has supple blue and black fruit notes accented by dark chocolate, roasted coffee and a silky, lingering finish.
Beringer Vineyards has owned and farmed its Knights Valley vineyards since the mid-1960’s, when the Beringer family recognized that the cobbled alluvial soils were a great place to grow high quality wine grapes. The Knights Valley designation was first used on a Beringer label in 1974. Beringer was instrumental in garnering official recognition for the area in 1983 as a premier wine growing region in the form of its own American Viticulture Area (AVA) designation.
To maintain the unique characteristics of the different lots from varying areas of the vineyard, each is monitored carefully through the vinification process. Extended maceration created larger tannins to enhance the lush mouthfeel of the blend and extracted a maximum of color, aromas and flavors. The wines were then aged in French oak barrels (25 percent new) for 16 months and underwent malolactic fermentation for further development of texture and mouthfeel.
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