Rating

Massive, with firm tannins and fine structure, this tightly wound young wine will need time to show its stuff, as it’s dense and concentrated, offering only glimpses of what lies ahead. Dried currant, herb, sage and wild berry flavors, with chewy tannins on the finish. Those patient enough to cellar it may be in for a pleasant surprise. Best from 2008 through 2014.—J.L. Wine Spectator 90 points (May 18 2005) When all of these cuvees are blended together, the result is the finest Cabernet Sauvignon yet made by Ed Sbragia, the 2001 Cabernet Sauvignon Private Reserve (11,000 cases of truly divine Cabernet nectar). For statisticians, 44% came from the Steinhauer Vineyard, 1% from Bancroft Ranch, 17% from Rancho del Oso, 3% from Chabot, 13% from St. Helena Home Ranch, 0% from Quarry Vineyard, and the balance from Marston Vineyard. As I reported last year, the 2001 is an extraordinary effort. Large-scaled yet elegant, it boasts classic notes of creme de cassis, chocolate, and smoky oak. With extraordinary voluptuousness, great concentration, tremendous intensity, and a finish that lasts nearly 60 seconds, this saturated purple-colored, full-bodied Cabernet Sauvignon is one of the greatest wines ever made at Beringer. It is a tribute to the brilliant Ed Sbragia. Anticipated maturity: 2007-2023.  Robert Parker 96 points (Feb 2005)

Wine maker notes

Since 1981, when Ed Sbragia first began blending the most expressive components from Beringer’s best vineyards to craft the Private Reserve Cabernet Sauvignon (previously, Ed had relied only on Chabot Vineyard), he and vineyard manager Bob Steinhauer have worked steadily to identify Napa Valley sites that they thought, through proper farming, could be developed into producing the rich, intensely colored and flavored Cabernet Sauvignon grapes that Ed requires for the Private Reserve. In 2001, Ed had six reserve-potential vineyards to draw from, choosing the best lots after vinification and aging for a final blend that combines the various vineyard expressions into a well-balanced, full-flavored whole. In any vintage, Ed’s goal with the Private Reserve is to make a wine that is greater than the sum of its parts. With Cabernet of this quality, Ed and his winemaking partner, Laurie Hook, take a minimalist approach to winemaking. Vinifying the fruit from each vineyard separately, they use gentle pump-over techniques for optimal extraction, and then age the wines in hand-selected, custom-toasted barrels of new French Nevers oak from coopers with whom Ed has long-established relationships. “I buy barrels from several coopers for these wines,” Ed explains. “Oak can be as individual as grapes, and different coopers bring out different nuances just as winemakers do. Some barrels are spicier, some have more caramel and vanilla notes.” The winemakers put the wines through 100-percent malolactic fermentation for added complexity and softness, and age them for nearly two years before Ed selects the blend that he feels layers the personalities of the vineyards into a harmonious whole.