Pre-Sell: Ships mid-February

Robert Parker, Jr., The Wine Advocate: Rated as An outstanding wine of exceptional complexity and character. "The 2006 Cabernet Sauvignon Private Reserve is a strong effort boasting a dense purple color as well as a big, sweet bouquet of licorice, chocolate, roasted herbs, sweet oak, and blue and black fruits. It’s a classic, full-bodied Napa Cabernet with sweet tannin, decent acidity, and a long, heady finish." Dec 2009

Stephen Tanzer:  Rated as Outstanding.  "Full ruby-red. Cassis and bitter chocolate on the nose, plus a dusty note that quickly blew off. Sweet, creamy and lush, with the classic black fruit, mineral and chocolate notes for which this wine is prized. At once structured and gentle thanks to its mid-palate stuffing. Finishes with big, broad, horizontal tannins that reach the front teeth. This bottling has a long track record for rewarding cellaring." May/Jun 2009

Winery:  "The Beringer reserve vineyards offer Cabernet of such quality that a minimalist approach to winemaking has long defined this special blend. Vinifying the fruit from each vineyard separately, Laurie used tailored pump-over techniques for optimal extraction, and then aged the wines in hand-selected, custom-toasted barrels of new French Nevers oak. Each lot was aged for almost two years before selection of the final blend, to allow each vineyard to express the depth of its unique terroir. The final blend has aromas of currant, nutmeg and a hint of licorice. Flavors of cassis, raspberry and cocoa are surrounded by refined tannins and a remarkably elegant, supple finish."

Wired For Wine:  Make sure you get some of this showstopping Napa classic; they don't come much better than this.  Hearty meats will pair best with the creamy lushness of this phenomenal Beringer Private Reserve.  Beef, lamb, steak and game are just the ticket.  We suggest roasting a rack of lamb which has been drizzled with olive oil and sea salt.  Next to that, some rice tossed with lentils and torn fresh mint leaves, and eggplant your favorite way.  A whole beef tenderloin roasted in the oven or done on the grill is another way to do this fantastic Cabernet justice...  The secret is to marinate the beef for a minimum of 24 hours so that the flavor really sinks in.  Pair it with a creamy Gorgonzola risotto sprinkled with toasted walnuts and bask in the murmurs of delight.  The decent acidity and refined tannins of this spectacular wine will handle the rich and powerful flavors of the meal like a pro.  If you're looking for a little less work, we love this absolute stunner of a wine with a  short rib ragout over fresh pappardelle pasta.  Just delicious.   Hang on; we're not done yet.  Make sure you get enough of the Beringer so that there will be a glass or two to go with the sinfully dark chocolate mousse for dessert.  You will most definitely want to pay homage to this Cabernet's remarkably elegant, supple finish with at least a few velvety spoonfuls...

Size:  750ml
Vintage:  2006
Varietal:  Cabernet Sauvignon
Region:  Napa Valley, California