2014 Beringer Distinction Series Cabernet Sauvignon, Napa Valley
Tasting Notes
92 Points 2014 Vintage
āLots of ripe fruit to this cab with dried berries, cherries, currants and chocolate undertones. Full and powerful, yet there are a freshness and firmness to it all. Drink in 2021, but very approachable now in a fruitforward way.ā āJames Suckling, JAMESSUCKLING.COM, May 2017
The Napa Valley Cabernet Sauvignon opens with vivid aromas of fresh boysenberry and ripe, dark fruits that are accented by hints of leather and dark chocolate notes. The wine is full-bodied with a dense concentration of flavors and plush tannins that underpin the solid structure.
Vintage & Vineyards
2014 was a dream vintage for the Napa Valley along the lines of the recent outstanding vintages of 2012 and 2013. Although Californiaās drought brought another dry winter, the growing season started with a warm, dry spring and relatively early bud break. Summer was mild and consistent with even, warm temperatures throughout. The overall outstanding quality and fruit characteristics in this vintage will make Cabernet Sauvignon the highlight of the season. The grapes for the 2014 Napa
Valley Cabernet was harvested between September 11th and October 17th. For the 2014 blend, the largest portion came from several of our reserve vineyards; Bancroft Ranch and Steinhauer Vineyard in the Howell Mountain AVA, Marston Ranch in the Spring Mountain AVA and the St Helena Home Vineyard in the St. Helena AVA. The blend is one that highlights the best of Napa Valleyās valley floor and mountain-top terroir.
Winemaking
Great care was taken to retain the individual expressions of each of the vineyards in the blend by keeping each lot separate throughout fermentation and aging. This has become a tradition for Beringer Cabernets and allows flexibility from a broad array of aromatic, flavor and structural components at blending time. After fermentation, the lots were aged in 29 percent new French Never oak barrels for 20 months. Each lot was monitored closely and tested regularly to ensure their development individually and to formulate how best to fit the lots together for the final blend.
Specs
Vintage: 2014
Varietal Composition: 85% Cabernet Sauvignon, 7% Merlot, 4% Cabernet Franc, 3% Petit Verdot, 1% Petite Sirah
Appellation: Napa Valley
Vinification: Aged 20 months in French oak (29% new)
Alcohol: 14.9%
TA: 5.8 g/L
pH:3.82
2015 Beringer Distinction Series Cabernet Sauvignon, Napa Valley
Tasting Notes
93 āOutstandingā, 2015 Vintage
āVery aromatic and fascinating with hazelnut and walnut aromas. Blackberries, too. Full-bodied, firm and silky with a juicy finish. Long and flavourful. Drink or hold.ā āJames Suckling, JAMESSUCKLING.COM, May 2018
A rich royal purple color leads to a steadfast nose of black fruits such as blackberries, black and deep red currants, mulberries and fig, with notes of toasted oak, cloves and oak spice and black olive. Balanced and medium to full, the evident tannins are firm and textured, with great depth and potential for aging while offering immediate enjoyment.
Vintage & Vineyards
The 2015 growing season was marked by pleasant weather with little pressure from heat spikes or unseasonable rain. A dry winter, common in recent years, was quickly followed by an equally dry spring, leading to an early bud break and fast start to the growing season. Warm weather continued throughout late spring and summer, allowing for the steady and sure development of flavors. The overall quality, complexity, and balance in the vines produced exceptional fruit for winemakers. The impact of the continuing drought was evident in slightly lighter crop loads, but the reduction in size was offset by an increase in quality.
Winemaking
Great care was taken to retain the individual expressions of each of the vineyards in the blend by keeping each lot separate throughout fermentation and aging. This has become tradition for Beringer Cabernets and allows flexibility from a broad array of aromatic, flavor and structural components at blending time. After fermentation, the lots were aged in 40 percent new French oak barrels for 18 months. Each lot was monitored closely and tested regularly to ensure their development individually and to formulate how best to marry the lots for the final blend.
Sourcing: Select lots from the Bancroft, Bale, Chabot, Vogt, Marston, Star and Home Vineyards
Vinification: Aged 18 months in French oak (40% new)
Alcohol: 15.0%
TA: 5.8 g/L
pH: 3.72
2016 Beringer Distinction Series Cabernet Sauvignon, Napa Valley
Tasting Notes
93 Points, 2016 Vintage
āThe 2016 Cabernet Sauvignon Distinctions is blended of 83% Cabernet Sauvignon, 9% Merlot, 5% Cabernet Franc and 3% Petite Sirah, aged in 35% new French oak for 20 months. Deep garnet-purple colored, it bursts from the glass with crĆØme de cassis, blueberry pie and preserved plums over nuances of Chinese five-spice, hoisin, chocolate box and dusty soil. Fullbodied, rich and decadent, it has loads of spicy layers and a firm, grainy backbone, finishing on an earthy note.ā āLisa Perrotti-Brown, WINE ADVOCATE, October 2018.
A ruby hue sets up aromas of pomegranate, crĆØme de cassis and acai, with notes of oak, cloves, and black olive. Flavors showcase blue fruit led by blueberry alongside blackberry, a bit of licorice, walnuts, and hazelnut. Opulent, well-balanced and high-toned, the wine shows good depth and a distinctive, lingering finish. Built for immediate enjoyment, the ample tannins frame the possibility that the Cabernet will continue to evolve and grow more complex as it ages. Enjoy over the next decade and longer.
Vintage & Vineyards
The extended drought was beginning to cause real concern as the 2016 growing season kicked off, but some welcomed winter rain hinted at the relief to come. While still early by historical standards, picking began about a week later than 2015, and continued at a leisurely pace, allowing the grapes to reach full flavor maturity. A traditionally sized harvest followed the lighter showing of 2015, and the extended season helped to balance the acids and add complexity to the layers of flavors. Warm temperatures arrived as harvest began, but ultimately, everything came together in the best possible way.
Winemaking
Great care was taken to retain the individual expressions of each of the vineyards in the blend by keeping each lot separate throughout fermentation and aging. This has become a tradition for Beringer Cabernets, and allows flexibility from a broad array of aromatic, flavor and structural components at blending time. After fermentation, the lots were aged in 35% new French oak barrels for 20 months. Each lot was monitored closely and tested regularly to ensure their development individually and to formulate how best to marry the lots for the final blend.
The longest continually operating winery in California, Beringer has been Napa Valleyās benchmark producer since its first vintage in 1876. Founded by two German brothers, Jacob and Frederick, who came to America seeking the opportunities of the new world. In 1875, they purchased 215 acres of land, named Los Hermanos or āthe Brothersā, in the Napa Valley this investment later became their legacy as the first to establish the āNew Worldā wine industry. Beirnger holds an acclaimed portfolio of wines that date back for over a century. All the wines are crafted from Napaās finest appellations and handpicked from Beringerās exceptional collection of vineyards. The historic estate in St. Helena offers a tradition of hospitality that defines the Napa Valley.
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IL, IA, KS, ME, MD, MA, MI, MN, MO, MT, NE, NV, NH, NM, NY, NC, ND, OR, PA, SC, TN, TX, VT, VA, WA, WV, WI
@MarkDaSpark
Interested.
Interesting too to note the AbV creep with each vintage.
And the splash of PS in the '16
Canāt imagine hanging onto these for 15+ years.
Beringer Distinction Series Cabernet Sauvignon Vertical
3 bottles for $109.99 $36.66/bottle + $2.67/bottle shipping
Case of 12 for $379.99 $31.67/bottle + $1/bottle shipping
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
Beringer Distinction Series Cabernet Sauvignon Vertical - $60 = 13.63%
@chipgreen Yeah, theyāre showing sale price on their website, and the sale includes Free Shipping!
I did drink the 2010 the other day, and recall it being a nice solid Napa cab. Rich and dark, no alcohol observed, not too sweet, not too dryā¦Goldilocks would have liked it.
2014 Beringer Distinction Series Cabernet Sauvignon
UPS showed up at the house yesterday with a lovely little box containing a bottle of the 2014 vintage of this Beringer Cabernet Sauvignon vertical from Napa Valley. I popped it and let it sit in the open bottle for about an hour before pouring through an aerator, and tasting at room temperature.
The color is beautiful, and on the nose I was getting a some leather and vegetal notes along with some blackberry and a bit of heat. On the palate I was getting a flash of blueberry and a big pop of peppery spice which gave way to the distinctive very dry black tea notes of firm well-structured tannins. In the finish, the tannins stayed in the fore with a bit of leather, but were met with a rising plum right at the end that balanced the dryness quite nicely with fruit.
My wife picked up a similar progression, categorizing the front of the palate as the same heavy spice and currants, followed by full-bodied tannins, and picking up tobacco and earth in the finish.
It isnāt a particularly complex CS, but progresses nicely though a series of distinctive phases and thereās ultimately some good balance between the fruit and the dry, earthy flavors. In my opinion this wine would be best with food, and though unfortunately I had oral surgery the day before last and canāt eat anything other than soft food for the next few days (and am not supposed to drink alcohol; oops!) it strikes me that it would be particularly well suited to pairing with lamb or pork.
@kaolis@rjquillin Fair enough. I generally do as well, but given the tight timeframe and my somewhat limited capacity I decided to skip straight to it this time. Mea culpa.
2015 Beringer Distinction Series Cabernet Sauvignon
Thank you Casemates for helping to brighten the darkness of isolation!
We were fortunate enough to be selected as Lab Rats, and were very pleased to see the bottle arrive! We received it on the 19th, let it sit for a day and a half, and popped the cork with a few hours to spare before the wee one went to sleep for the night. The cork looked good:
After the babe was asleep and the wine had a couple hours to breathe, we poured a couple glasses and got our first look, smell, and taste of the wine.
Our first impression was that the wine has a nice color; a deep garnet. A few swirls in the glass showed strong, evenly spaced legs.
The first smell was absolutely all wood - almost like newly-made solid wood furniture (to me). My wife described the wood smell as a bit ābourbon barrelā, which in hind sight I agreed with. I also got a hint of leather on the nose, and very light fruit.
The first taste reinforced that hint of leather - itās much more present on the palate. The wine had beautifully heavy but smooth tannins and a bit of dark berry (we settled on blackberry but tayberry/loganberry also came up as possibilities). We also got a bit of earthiness and a lot of spiciness. We had a hard time nailing down spice - my wife liked anise whereas I came down more on five spice/clove or similar kind of āwoodsyā spices. We found the wine to have a moderate complexity but it was not very well balanced with the nose and palate being so overwhelmingly woody.
As a result, this is not a wine to drink by itself. We unfortunately did not have a suitable pairing for it. I tried semi-sweet chocolate: no go. We thought maybe a chocolate pie with additional sugar/creaminess might suit it better. We tried honeyed goat-cheese, and it was ok, but not spectacular. We had some pasta left-overs that didnāt fare well against the flavor profile as well. I did finally try some Biltong (a type of South African beef jerky) and it worked nicely. It was very lightly marinated so the flavor of the meat shone through with a hint of black pepper that complemented the wine well. We would propose that this wine would probably pair nicely with a well marbled steak, and the addition of other fats like maybe butter might not go awry. Also, smoked foods or BBQ might do nicely, but again we didnāt have any to try.
We played the guessing game and thought that the wine had enough behind it that it might age for a bit. We put it through a Vinturi to pseudo-test our hypothesis. The Vinturi destroyed the nose and we ended up with an undrinkable glass (we only did a small-ish pour, so not much wasted). Based solely on that, Iām calling this a ādrink nowā wine, although it might be fine to hold for a short period.
Overall, we thought the wine was pleasant. In the end, our belief that it needs to pair with food to be readily enjoyed coupled with the fact that one of us is a vegetarian (which limits our pairing options a little bit) make this a wine that I have to say is very nice, but not something weād invest in. If you routinely eat nice meats I think itās a no brainer - just donāt buy it with plans to cellar.
My wife guessed retail pricing around $40-60 with a CM price around $30-35. Back in the day when we were both omnivorous we would easily have bought a case and a bunch of steaks to go with it, and given the price point and her estimates (mine were way off) itās a solid deal.
I did save about a third of the bottle to try again later today, and will update later this evening.
@opiate2002 It would be a helpful to know which vintage you rattedā¦
From the looks of the cork, Iād guess the '16.
Iāll update that report when you let us know.
@rjquillin Well crap. I rewrote and reflowed part of the post after I realized that the offer was multiple bottles, but somehow I copied the old part of the top half of the post. Oops.
I was also tasting the 2015 Napa Valley Cab Sauv. There are obviously some marked differences between what we and @xandersherry got from the bottle, but Iād put that off to differing taste buds.
A couple things that I think were omitted due to the copy/paste editorial snafu:
We felt the wine was of moderate complexity with a relatively unbalanced palate in favor of woody flavors. It was in no way unpleasant, just not a wine that can be had without food.
I had also included in my edits the flavor profile of the jerky; it was a very light marinade with mostly meat and pepper; I suspect jerky which is made with stronger marinades would also be okay, but less is more in this case I suspect.
Also, I went ahead and tried some of the wine again about 30 minutes ago; at this point itāll have been open (but recorked) for about 18 hours. Some of the woodiness has gone away from the nose and palate allowing more of the fruit to come through. I got a little more of the berry, definitely. Likely through the power of suggestion after reading Xanderās post, Iām pretty sure I tasted plum this time. Also, I picked up some cocoa this time, and some of the spiciness of last night had receded along with the wood.
I should have decanted last night, I donāt know what I was thinking.
I still would not class this as a standalone drinker, but after more time it has become more balanced and it might pair now with a wider variety of flavors as a result. In the process of balancing I feel like the wine lost some of its body, however, so I find it to be a little less interesting than it was last night.
2016 Beringer Distinction Series Cabernet Sauvignon
Looks like Iām the lucky guy who received the 2016.
Just popped and poured (sans aerator!) this afternoon (was delivered to previous address, so just got it today). Initial Impressions
Very faint but pleasant nose, Iād consider it to have a tart-ripeness that causes some salivating at the back of the palate. Boyfriend (tasting 30-45 minutes after pnp) says itās a fruity and stony nose.
30-45 minutes later, Iād agree the nose opened up to more fruit
Taste: Surprised by how light this first hit. As its opened up (over 30-45 minutes), that lightness can at least partially be attributed to the tightness out of the bottle. I was very happy with its initial lightness, expecting more of a bomb granted its Napa cab (and my experience with the last napa cab I reviewed here). As it has opened up it has retained enough of that initial character to keep me pleased. The oak is well-balanced and the initial depth it lent has become more noticeable the moment you sip.
Overall, the 2016 has good structure and integrated tannins that linger pretty perfectly. Iām loving how the juice glides across the palate, never overwhelming, giving you time to enjoy its lively buoyancy before its ripe blue and black fruit dissolve across your taste buds while you swallow.
I donāt typically reach for cab as my go to, but Iām super pleased with how elegant and easy to drink this is, and am sure it would be delicious with food. Iāll try to update in a few hours after it has opened up some more.
Currently, thinking Iāll order a vertical for my brother and his fiance who had to cancel their wedding due to the pandemic. I work part-time in a wine shop, and my drinking is (frequent and) relatively evenly divided between America, Spain, France and Italy (Iāve been neglecting the Southern Hemisphere), and am pretty discriminating with cab. Iād happily order a glass of this at a restaurant and want to keep on drinking this even though itās only 3 PM.
This isnāt the flashiest wine, but I think thatās what makes me love it. I believe the most recent cab I drank was Banshee out of Paso Robles, which I did enjoy as I found it distinctly dry and restrained; I definitely prefer this Beringer, as it provides a bit more fun with its fruit while still drying out the palate after each sip.
I can post pics, if wanted.
Let me know if you have any specific questions, or, if you want to tell me what you like to drink, I can let you know if I think youāll like this (thatās what I love to do at the wine shop!).
@stoibskd Well done!
Curious regarding the Banshee.
I donāt generally equate elegant with Paso Cabs.
You recall any additional details on that one.
Was this similar, at all?
@rjquillin I would be hesitant to make too many comparisons, but Iām reminded of how dry the Banshee was, especially on the finish. I didnāt mean to equate the Banshee to the Beringer, only make the comparison as itās the last cab I had, and similar only in that they are on the leaner end of the spectrum in terms of Cab; neither are big fruit and oak bombs. This Beringer has a little more going on, more depth, more fruit, smoother (if I recall correctly); but the Banshee was a solid austere expression of cab, in my opinion. I have a bottle of True Myth and I think another cab. I may open 'em tonight with friends and do some tastings, and can report more comparisons then!
Treasure Wine Estatesā Wine Event sale has the 2014 for $39/bottle right now. So, this is the going rate for this wine. They ship for free at $150 and above and they have some other decent (which is all their pricing ever is at best due to artificially inflated retail pricing) deals worth perusing. If you donāt want to go in on the 3 bottle minimum here but might hit $150 there, itās worth a shot over to get some more variety.
Thank you LRerās for the awesome descriptive reports. All three seem slightly different from each other yet still have some likenesses. I love to enhance a dinner party with verticals. However, Iām very picky about those guests will be.
@ttboy23
Iām in. If you would like some, how many? Am I in for one case or two? Any other SE MI want some? Howās everyone doing in the mad mad world right now? Maybe they should have thrown in a free roll of TP to sweeten the dealā¦
This really is an interesting opportunity for solid Napa Valley Cab from a solid, historically important, producer at not insane prices. I didnāt get to lab rat, so I canāt make specific comments, but the descriptions donāt surprise me or put me off.
Think about it: this is young Cab. Of the three vintages, 2014 is not as strong as 2012 (or 2013), but at the age of 5 and a bit itās getting ready to go to sleep if itās traditionally made. 2015 is the strongest of the three vintages: typically, strong vintages are slower to knit fully and good years typically need (and thus show) oak a bit more in youth. 2016 at 3 and a bit probably only a year out of wood and therefore barely a finished wine, so I would expect it to be closed.
I would expect these wines to be reading to drink around 2024 for the 2014, 2030 for the 2015, and no earlier than 2025/26 for the 2016 (although one has to have less confidence in any speculation about 2016).
Just as an aside, a few months ago, we drank the 1980 (which was a very good vintage in Napa) Beringer Reserve Cabernet I obtained at the winery on the 2012 Veterans/Cabernet Seminar rpm Tour. The wine was perfect at 39 and absolutely magnificent. Beringer Cabs can be very long lived.
we drank the 1980 (which was a very good vintage in Napa) Beringer Reserve Cabernet I obtained at the winery on the 2012 Veterans/Cabernet Seminar rpm Tour.
State Lane Vineyard or Lemmon-Chabot by any chance?
I have tried very hard to not buy this, but in the end, I had to give in, and order three bottles. Yes, Iād have liked a case, but Iāve made a rule on not ordering cases. Iām older, and my sole heir doesnāt drink wine. In addition, it isnāt as though I donāt have any wine.
I do love Casemates, though, even with being stuck with UPS instead of FedEx. I have changed my shipping address to the local UPS, and I hope it continues to work out.
2014 Beringer Distinction Series Cabernet Sauvignon, Napa Valley
Tasting Notes
92 Points 2014 Vintage
Vintage & Vineyards
Winemaking
Specs
2015 Beringer Distinction Series Cabernet Sauvignon, Napa Valley
Tasting Notes
93 āOutstandingā, 2015 Vintage
Vintage & Vineyards
Winemaking
Specs
2016 Beringer Distinction Series Cabernet Sauvignon, Napa Valley
Tasting Notes
93 Points, 2016 Vintage
Vintage & Vineyards
Winemaking
Specs
Included in the Box
Price Comparison
$469 a Case at Beringer for the 2014 vintage without tax/2015 & 2016 vintage not sold online
About The Winery
Winery: Beringer
The longest continually operating winery in California, Beringer has been Napa Valleyās benchmark producer since its first vintage in 1876. Founded by two German brothers, Jacob and Frederick, who came to America seeking the opportunities of the new world. In 1875, they purchased 215 acres of land, named Los Hermanos or āthe Brothersā, in the Napa Valley this investment later became their legacy as the first to establish the āNew Worldā wine industry. Beirnger holds an acclaimed portfolio of wines that date back for over a century. All the wines are crafted from Napaās finest appellations and handpicked from Beringerās exceptional collection of vineyards. The historic estate in St. Helena offers a tradition of hospitality that defines the Napa Valley.
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IL, IA, KS, ME, MD, MA, MI, MN, MO, MT, NE, NV, NH, NM, NY, NC, ND, OR, PA, SC, TN, TX, VT, VA, WA, WV, WI
Estimated Delivery
Friday, April 17th - Tuesday, April 21st
What SIWBM?
Any SoCal wineaux interested in splits?
I might keep 2 sets, so the other 6 are up for grabs
@MarkDaSpark
Interested.
Interesting too to note the AbV creep with each vintage.
And the splash of PS in the '16
Canāt imagine hanging onto these for 15+ years.
@MarkDaSpark Iām interested in getting in on three bottles.
@i8dacat @rjquillin
So 1 set each?
@i8dacat @MarkDaSpark
Looks like 2 sets for MdS and one each for you and I. Unless there is some whispering going on we donāt know aboutā¦
@MarkDaSpark @rjquillin lol no whispering going around. Looks like weāre set unless the case wasnt purchased
@i8dacat @rjquillin
Purchased yesterday
@i8dacat @MarkDaSpark
And entered on the SS as via MdS
Oy, fairly high alcohol on these along with high pH. Might be enough TA to keep things somewhat balanced, but I hope there are rat reports.
Beringer Distinction Series Cabernet Sauvignon Vertical
3 bottles for $109.99 $36.66/bottle + $2.67/bottle shipping
Case of 12 for $379.99 $31.67/bottle + $1/bottle shipping
2014
2015
2016
If you look at Beringerās top bottling the GL the ABV has been going up fast since the late 90ās so it makes sense.
@ScottW58
GL?
@rjquillin
Whoops I was thinking BV George Latour which crossed the 15% ABV by the mid 2000ās I think sorry carry on.
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
Beringer Distinction Series Cabernet Sauvignon Vertical - $60 = 13.63%
These guys (treasurywineevent.com) are having their big sale right now, and their case price for the 2014 is $468.
@FritzCat
So, $1 off? Nice sale!
@chipgreen Yeah, theyāre showing sale price on their website, and the sale includes Free Shipping!
I did drink the 2010 the other day, and recall it being a nice solid Napa cab. Rich and dark, no alcohol observed, not too sweet, not too dryā¦Goldilocks would have liked it.
@chipgreen @FritzCat
You sure it was this, Distinction Series, of the '10?
Seems like these are the only three vintages produced.
@chipgreen @rjquillin No Iām not. I think it was just labelled Napa Valley, and the bottle looked exactly like those shown here.
Hey we got the notes to go with scores, even if it is Suckling and LPBā¦ha!
Matters not, canāt do Brown and shipping season already over here in SC
Any CNY Peeps want half a case?
2014 Beringer Distinction Series Cabernet Sauvignon
UPS showed up at the house yesterday with a lovely little box containing a bottle of the 2014 vintage of this Beringer Cabernet Sauvignon vertical from Napa Valley. I popped it and let it sit in the open bottle for about an hour before pouring through an aerator, and tasting at room temperature.
The color is beautiful, and on the nose I was getting a some leather and vegetal notes along with some blackberry and a bit of heat. On the palate I was getting a flash of blueberry and a big pop of peppery spice which gave way to the distinctive very dry black tea notes of firm well-structured tannins. In the finish, the tannins stayed in the fore with a bit of leather, but were met with a rising plum right at the end that balanced the dryness quite nicely with fruit.
My wife picked up a similar progression, categorizing the front of the palate as the same heavy spice and currants, followed by full-bodied tannins, and picking up tobacco and earth in the finish.
It isnāt a particularly complex CS, but progresses nicely though a series of distinctive phases and thereās ultimately some good balance between the fruit and the dry, earthy flavors. In my opinion this wine would be best with food, and though unfortunately I had oral surgery the day before last and canāt eat anything other than soft food for the next few days (and am not supposed to drink alcohol; oops!) it strikes me that it would be particularly well suited to pairing with lamb or pork.
@xandersherry the dreaded aeratorā¦
@kaolis
For the unknown vintage below as well.
At least this one had a pic of the bottle so I could identify which it was.
@kaolis @rjquillin So do you want some more thoughts sans aeration then?
@kaolis @xandersherry Personally, I always taste before I consider aeration.
@kaolis @rjquillin Fair enough. I generally do as well, but given the tight timeframe and my somewhat limited capacity I decided to skip straight to it this time. Mea culpa.
@xandersherry thank you for your diligence!
[edited]
2015 Beringer Distinction Series Cabernet Sauvignon
Thank you Casemates for helping to brighten the darkness of isolation!
We were fortunate enough to be selected as Lab Rats, and were very pleased to see the bottle arrive! We received it on the 19th, let it sit for a day and a half, and popped the cork with a few hours to spare before the wee one went to sleep for the night. The cork looked good:
After the babe was asleep and the wine had a couple hours to breathe, we poured a couple glasses and got our first look, smell, and taste of the wine.
Our first impression was that the wine has a nice color; a deep garnet. A few swirls in the glass showed strong, evenly spaced legs.
The first smell was absolutely all wood - almost like newly-made solid wood furniture (to me). My wife described the wood smell as a bit ābourbon barrelā, which in hind sight I agreed with. I also got a hint of leather on the nose, and very light fruit.
The first taste reinforced that hint of leather - itās much more present on the palate. The wine had beautifully heavy but smooth tannins and a bit of dark berry (we settled on blackberry but tayberry/loganberry also came up as possibilities). We also got a bit of earthiness and a lot of spiciness. We had a hard time nailing down spice - my wife liked anise whereas I came down more on five spice/clove or similar kind of āwoodsyā spices. We found the wine to have a moderate complexity but it was not very well balanced with the nose and palate being so overwhelmingly woody.
As a result, this is not a wine to drink by itself. We unfortunately did not have a suitable pairing for it. I tried semi-sweet chocolate: no go. We thought maybe a chocolate pie with additional sugar/creaminess might suit it better. We tried honeyed goat-cheese, and it was ok, but not spectacular. We had some pasta left-overs that didnāt fare well against the flavor profile as well. I did finally try some Biltong (a type of South African beef jerky) and it worked nicely. It was very lightly marinated so the flavor of the meat shone through with a hint of black pepper that complemented the wine well. We would propose that this wine would probably pair nicely with a well marbled steak, and the addition of other fats like maybe butter might not go awry. Also, smoked foods or BBQ might do nicely, but again we didnāt have any to try.
We played the guessing game and thought that the wine had enough behind it that it might age for a bit. We put it through a Vinturi to pseudo-test our hypothesis. The Vinturi destroyed the nose and we ended up with an undrinkable glass (we only did a small-ish pour, so not much wasted). Based solely on that, Iām calling this a ādrink nowā wine, although it might be fine to hold for a short period.
Overall, we thought the wine was pleasant. In the end, our belief that it needs to pair with food to be readily enjoyed coupled with the fact that one of us is a vegetarian (which limits our pairing options a little bit) make this a wine that I have to say is very nice, but not something weād invest in. If you routinely eat nice meats I think itās a no brainer - just donāt buy it with plans to cellar.
My wife guessed retail pricing around $40-60 with a CM price around $30-35. Back in the day when we were both omnivorous we would easily have bought a case and a bunch of steaks to go with it, and given the price point and her estimates (mine were way off) itās a solid deal.
I did save about a third of the bottle to try again later today, and will update later this evening.
Thanks again CM!
@opiate2002 It would be a helpful to know which vintage you rattedā¦
From the looks of the cork, Iād guess the '16.
Iāll update that report when you let us know.
@rjquillin Well crap. I rewrote and reflowed part of the post after I realized that the offer was multiple bottles, but somehow I copied the old part of the top half of the post. Oops.
I was also tasting the 2015 Napa Valley Cab Sauv. There are obviously some marked differences between what we and @xandersherry got from the bottle, but Iād put that off to differing taste buds.
A couple things that I think were omitted due to the copy/paste editorial snafu:
We felt the wine was of moderate complexity with a relatively unbalanced palate in favor of woody flavors. It was in no way unpleasant, just not a wine that can be had without food.
I had also included in my edits the flavor profile of the jerky; it was a very light marinade with mostly meat and pepper; I suspect jerky which is made with stronger marinades would also be okay, but less is more in this case I suspect.
Also, I went ahead and tried some of the wine again about 30 minutes ago; at this point itāll have been open (but recorked) for about 18 hours. Some of the woodiness has gone away from the nose and palate allowing more of the fruit to come through. I got a little more of the berry, definitely. Likely through the power of suggestion after reading Xanderās post, Iām pretty sure I tasted plum this time. Also, I picked up some cocoa this time, and some of the spiciness of last night had receded along with the wood.
I should have decanted last night, I donāt know what I was thinking.
I still would not class this as a standalone drinker, but after more time it has become more balanced and it might pair now with a wider variety of flavors as a result. In the process of balancing I feel like the wine lost some of its body, however, so I find it to be a little less interesting than it was last night.
Nice notes, looks like a nice offer!
2016 Beringer Distinction Series Cabernet Sauvignon
Looks like Iām the lucky guy who received the 2016.
Just popped and poured (sans aerator!) this afternoon (was delivered to previous address, so just got it today).
Initial Impressions
Very faint but pleasant nose, Iād consider it to have a tart-ripeness that causes some salivating at the back of the palate. Boyfriend (tasting 30-45 minutes after pnp) says itās a fruity and stony nose.
30-45 minutes later, Iād agree the nose opened up to more fruit
Taste: Surprised by how light this first hit. As its opened up (over 30-45 minutes), that lightness can at least partially be attributed to the tightness out of the bottle. I was very happy with its initial lightness, expecting more of a bomb granted its Napa cab (and my experience with the last napa cab I reviewed here). As it has opened up it has retained enough of that initial character to keep me pleased. The oak is well-balanced and the initial depth it lent has become more noticeable the moment you sip.
Overall, the 2016 has good structure and integrated tannins that linger pretty perfectly. Iām loving how the juice glides across the palate, never overwhelming, giving you time to enjoy its lively buoyancy before its ripe blue and black fruit dissolve across your taste buds while you swallow.
I donāt typically reach for cab as my go to, but Iām super pleased with how elegant and easy to drink this is, and am sure it would be delicious with food. Iāll try to update in a few hours after it has opened up some more.
Currently, thinking Iāll order a vertical for my brother and his fiance who had to cancel their wedding due to the pandemic. I work part-time in a wine shop, and my drinking is (frequent and) relatively evenly divided between America, Spain, France and Italy (Iāve been neglecting the Southern Hemisphere), and am pretty discriminating with cab. Iād happily order a glass of this at a restaurant and want to keep on drinking this even though itās only 3 PM.
This isnāt the flashiest wine, but I think thatās what makes me love it. I believe the most recent cab I drank was Banshee out of Paso Robles, which I did enjoy as I found it distinctly dry and restrained; I definitely prefer this Beringer, as it provides a bit more fun with its fruit while still drying out the palate after each sip.
I can post pics, if wanted.
Let me know if you have any specific questions, or, if you want to tell me what you like to drink, I can let you know if I think youāll like this (thatās what I love to do at the wine shop!).
@stoibskd Well done!
Curious regarding the Banshee.
I donāt generally equate elegant with Paso Cabs.
You recall any additional details on that one.
Was this similar, at all?
@rjquillin I would be hesitant to make too many comparisons, but Iām reminded of how dry the Banshee was, especially on the finish. I didnāt mean to equate the Banshee to the Beringer, only make the comparison as itās the last cab I had, and similar only in that they are on the leaner end of the spectrum in terms of Cab; neither are big fruit and oak bombs. This Beringer has a little more going on, more depth, more fruit, smoother (if I recall correctly); but the Banshee was a solid austere expression of cab, in my opinion. I have a bottle of True Myth and I think another cab. I may open 'em tonight with friends and do some tastings, and can report more comparisons then!
Hard to pass up a vertical!
/giphy wilted-mindless-woodpecker
Treasure Wine Estatesā Wine Event sale has the 2014 for $39/bottle right now. So, this is the going rate for this wine. They ship for free at $150 and above and they have some other decent (which is all their pricing ever is at best due to artificially inflated retail pricing) deals worth perusing. If you donāt want to go in on the 3 bottle minimum here but might hit $150 there, itās worth a shot over to get some more variety.
Havenāt had these so canāt comment.
Thank you LRerās for the awesome descriptive reports. All three seem slightly different from each other yet still have some likenesses. I love to enhance a dinner party with verticals. However, Iām very picky about those guests will be.
/giphy moronic-masterful-toe
@MarkDaSpark
Ok, so put me down for a three pack.
When will this ship?
@poppagene will probably ship mid week next week. so if you are east coast expect delivery the following beginning of or mid week.
@ttboy23
Iām in. If you would like some, how many? Am I in for one case or two? Any other SE MI want some? Howās everyone doing in the mad mad world right now? Maybe they should have thrown in a free roll of TP to sweeten the dealā¦
@kasandrae I would take 3 or 6, thank you! And thanks for asking, weāre all good, so farā¦with work and the āyou know whatā.
This really is an interesting opportunity for solid Napa Valley Cab from a solid, historically important, producer at not insane prices. I didnāt get to lab rat, so I canāt make specific comments, but the descriptions donāt surprise me or put me off.
Think about it: this is young Cab. Of the three vintages, 2014 is not as strong as 2012 (or 2013), but at the age of 5 and a bit itās getting ready to go to sleep if itās traditionally made. 2015 is the strongest of the three vintages: typically, strong vintages are slower to knit fully and good years typically need (and thus show) oak a bit more in youth. 2016 at 3 and a bit probably only a year out of wood and therefore barely a finished wine, so I would expect it to be closed.
I would expect these wines to be reading to drink around 2024 for the 2014, 2030 for the 2015, and no earlier than 2025/26 for the 2016 (although one has to have less confidence in any speculation about 2016).
Just as an aside, a few months ago, we drank the 1980 (which was a very good vintage in Napa) Beringer Reserve Cabernet I obtained at the winery on the 2012 Veterans/Cabernet Seminar rpm Tour. The wine was perfect at 39 and absolutely magnificent. Beringer Cabs can be very long lived.
@rpm
State Lane Vineyard or Lemmon-Chabot by any chance?
@rjquillin State Lane Vineyard
@rpm weāll keep an eye on some older napa cabs for you to RAT RPM. thanks, as always, for the great input!
@rpm @Winedavid49 well, yeah, that would be a nice idea,
or even some quality cabs for that matter, something the masses may be able to afford.
@rjquillin @rpm @Winedavid49 Weāre all running out of wine?
/giphy nominated-lisping-shake
@glennfuller0 Wash your hands!
I have tried very hard to not buy this, but in the end, I had to give in, and order three bottles. Yes, Iād have liked a case, but Iāve made a rule on not ordering cases. Iām older, and my sole heir doesnāt drink wine. In addition, it isnāt as though I donāt have any wine.
I do love Casemates, though, even with being stuck with UPS instead of FedEx. I have changed my shipping address to the local UPS, and I hope it continues to work out.
Wine is good. Spring is good. :-}
Anyone in Dallas up for a split?