Beringer Knights Valley Cabernet Sauvignon 2020 (750ml)

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Producer	Beringer
Country	United States
Region	California
Subregion	Sonoma
Varietal	Cabernet Sauvignon
Vintage	2020
Sku	55037
Size	750ml

 

Always an appealing Cabernet Sauvignon, this deep plum-colored vintage showcases a gorgeous Bordeaux-varietal blend, with sandy, fine-grained tannins, and a plush, velvety-rich mouthfeel. Built to age and develop further complexity over time, the wine is ripe and juicy in its youth with aromas and flavors of vibrant boysenberry, strawberry preserves, and cassis alongside earthier notes of crushed stone, iron, bay laurel, and cedar. Baking spice elements from the well-integrated oak work well with the more traditional Knights Valley tones of wild lavender and bittersweet chocolate. Poised and lively with a structured, juicy, mouthwatering acidity and a finish that’s elegant, long, savory, and pleasing.

Beringer Vineyards has owned and farmed its Knights Valley vineyards since the mid-1960s, when the Beringer family recognized that the cobbled, rocky 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 winegrowing region with the award of its own American Viticulture Area (AVA) designation. Located 17 miles northwest of the winery, Knights Valley vineyard is approximately 600 acres and has rocky, well-drained soils that are perfectly suited to Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec, and Petit Verdot. 

83% Cabernet Sauvignon, 7% Cabernet Franc, 7% Merlot, 2% Malbec, 1% Petit Verdot

To maintain the unique characteristics of the different lots from various areas of the vineyard, each was monitored carefully through vinification and aging. Extended maceration created larger tannins to enhance the lush mouthfeel of the blend and extract maximum color, aroma, and flavor. The wines were aged in French oak barrels (33% new) for 15 months and underwent malolactic fermentation for further development of texture and mouthfeel.