Beringer Cabernet Sauvignon 2011 Wine Review
Beringer Cabernet Sauvignon 2011
Napa Valley, California, United States
Community Reviews: 9
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Bottle size: 750 ml
Natalie's Score: 93/100
Mocha, coffee and toasty oak on the nose of this terrific Californian red open up to fleshy black fruit on the palate. Layered complexity and satisfaction. This robust red is a blend is 95% Cabernet Sauvignon, 3% Cabernet Franc and 1% each Petit Verdot and Merlot grapes. Beringer is a benchmark producer in the Napa Valley, all price points and offers a wide range of styles. Try this with filet mignon. Balanced and restrained for full-bodied California Cabernet. Classic; a diplomat of wines. In 1876 the Beringer Brothers established their winery in Napa Valley. The winery practises sustainable farming. Pair with kobe beef.
Cabernet Sauvignon food pairings: filet mignon, hamburger, hard cheese, grilled or roasted meats.
Best Beef Wine
This Beringer Cabernet Sauvignon 2011 was reviewed on April 16, 2015 by Natalie MacLean
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Reviews and Ratings
|Sean O'Regan - Certified Sommelier rated this wine as 91/100 with the following review:|
Nov 16, 2014: Deep ruby, intense cassis, grilled herb, smoke, mineral, leather and oak spice. Medium full bodied, currant, toasty oak, mineral, silky smooth on the palate with great structure and grippy tannins that sneak up on the long finish. Decant for a half hour and serve with rib-eye steaks - drink over the next 5-7 years.
|Jon Steeves - Sommelier rated this wine as 91/100 with the following review:|
The 2011 vintage of Beringer Cabernet Sauvignon tasted early 2015. Ruby red with a slight blue hue, this wine is 14.5% ABV and offers an essence of fresh tobacco leaf, deep dark field berries, minerality, slight hint of cured leather, anise and black peppercorn. This wine is full-bodied, high tannins, medium plus acidity and great fruit characters, perceived as well-balanced. Complements food such as roasted or grilled beef.
|Douglas McMillan rated this wine as 90/100 with the following review:|
Layers of complex aromas including black cherry, mushroom, old leather, and caramel. The back cherry is highlighted in the taste, accompanied by some inky blueberry with an almost metallic minerality and lots of grippy tannins. This is a great steak wine, and will improve over the next few years, assuming you can wait that long.
|Terry Jeans - Certified S rated this wine as 90/100 with the following review:|
A full-bodied, complex wine, with notes of raspberry, clove, anise, and pepper. A good acidity with medium tannin, make this a good food wine that would go well with some high protein meals.
|Martha Kelly AIWS - CS rated this wine as 89/100 with the following review:|
Ripe dark fruit abounds over layers of pepper spice, cinnamon, and cloves with refreshing acidity and firm tannins.
This wine has long length on the warming finish.
Pair with BBQ beef.
Drink now, or cellar until 2018.
Date tasted: November 2014.
|Andrew Dempsey reviewed this wine as follows:|
Birthday present from Tim
3 Members would buy this wine again
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