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2005 Beringer Cabernet Sauvignon Chabot Vineyard

UNITED STATES / CALIFORNIA / NAPA
  • 92 WA
  • 91 IWC
  • Variety
    Cabernet Sauvignon

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SKU: 44491-2005-750

This item is available by the case only

Total:
$119.00

This is a final sale item

Not eligible for cancellations or refunds

  • International Wine Cellar | Rating: 91

    ($90) Good full, bright ruby. Aromas of black cherry, currant, flowers and licorice. Sweet and lush but juicy, with a supple texture to its black raspberry and floral flavors. Sexy wine, and not at all a blockbuster. Finishes with subtle length, enticing violet lift and firm-edged acidity that calls for at least a few years of cellaring.
    Author: Stephen Tanzer
    Issue: May/June 2008
  • Wine Advocate | Rating: 92

    The top cuvees 2005 Cabernet Sauvignon St. Helena Home Vineyard, 2005 Cabernet Sauvignon Chabot Vineyard, and the 2005 Cabernet Sauvignon Quarry Vineyard were more complete and fuller-bodied with deeper, bluer, blacker fruits, more complete textures, and very long finishes. All of these wines possesses 15-20 years of aging potential.
    Author: Robert Parker
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  • 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 Beringer's 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 state-of-the-art 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.

    California is the heartland of wine production in the US, and the state that brought prestige to American wine thanks to the pioneers who built early wineries like Staglin, Beringer, Ridge, Mayacamas and Chateau Montelena in the 1800s. Its large geographic area ensures a great diversity in growing sites, varieties grown, and quality levels. Generalizations about the state's wines have numerous exceptions; however, a few key facts generally hold true—ample sunshine, dry weather during the growing season, and moderate winters prevail. Chardonnay and Cabernet Sauvignon continue to dominate the state's production—albeit in continually smaller percentages, as growers continue to diversify. More than 100 different varieties can be found throughout the state.

    Cabernet Sauvignon is a thick-skinned variety that is high in color, flavor, tannin, and body, displaying aromas of black currant, blackberry, violet, bell pepper, and black cherry. It is late-ripening and therefore struggles to grow in cool climates. Quality can vary tremendously depending on terroir, vineyard management, and winemaking style, with the highest quality wines coming from the Haut-Médoc and Graves in Bordeaux, and Napa and Sonoma in California.

    The powerful flavors, tannin, and body of Cabernet Sauvignon make it well suited to ageing and allow it to stand up to a large proportion of new oak without overpowering the wine. 225-litre barriques are the most popular size barrel and French oak is commonly used by the best producers to add structural complexity and flavors of chocolate, vanilla, and clove to the nose and palate. The best wines, many of which are below, can age further in the bottle for decades.

    Old-World Cabernet Sauvignon is often blended with Merlot, which ripens earlier than Cabernet and adds plum, softer tannin, and lighter body to this Bordeaux blend. These wines typically have earth-driven aromas such as wet leaves and truffle along with bell peppers and leather. First-Growth producers such as Château Lafite-Rothschild, Château Latour, and Château Margaux consistently produce some of the highest-quality Cabernet Sauvignon-based blends.

    New-World Cabernet Sauvignon is seen both as a blend and single varietal. Warmer climates and long sunlight hours result in an extended growing season, bearing grapes with richer fruit, bigger tannin, higher alcohol, and lower acidity than their Old-World counterparts. Some of the best expressions of these full-bodied wines come from producers like Screaming Eagle, Hundred Acre, Schrader and Scarecrow.

    All Cabernet Sauvignon pairs phenomenally well with meat-forward dishes such as rib-eye steak, short ribs, lamb shank, or a cheeseburger. Vegetable-forward dishes featuring mushrooms are also a great choice for this variety. 

    Collector Data For This Wine

    • 30 bottles owned
    • 27 collectors