Quite deep and very evolved amber color. Noticeably aged and rather oxidative nose with aromas of smoke, sharp aldehydic notes of Amontillado Sherry, some burnt sugar, a little bit of green almond, light roasted hazelnut tones, a hint of sorrel and a touch of lemon zest. Getting quite oxidized, apparently. The wine is dry, old and medium-to-moderately full-bodied on the palate with flavors of sharp, nutty rancio, roasted spices, some tangy notes of aldehydic salinity, a little bit of earth, light notes of raw potato and a hint of burnt sugar bitterness. The fruit has faded away, but the obvious ripeness and high alcohol still lend a touch of sweetness to the taste. The acidity feels high, but without any fruit the acidity is sticking out a bit. The finish is short, quite warm and rather dull with old, tertiary flavors of aldehydic salinity, some bruised apple, light bitter notes of burnt sugar and a hint of roasted spices.
Meh. Already getting rather oxidized. The sharp, Sherry-like streak of aldehydic tang combined with the lack of fruit don't really make the wine feel particularly enjoyable. There's very little pleasure to be found here anymore. Most likely the wine has been on a decline for more than 10 years now, seeing how very little remains. Based on this wine and almost-as-oxidized Private Reserve Chardonnay, it's quite safe to say that Beringer didn't make particularly ageworthy Chardonnays in 1996. Leaving the wine unrated, because it's already getting undrinkable.
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Deep amber color, poached pear, guava, pineapple, butterscotch nose. Dense extraordinarily rich in the mouth as pineapple gives way to popcorn and oak. There is a phenolic bitterness that emerges on the finish like some boozy Gewurz seem to have that detracts a bit. Overall, very alive, wearing some age, and quite a surprise.
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Well past it's prime but not at all corked or otherwise bad, just over the hill with loss of fruit and subsequent concentration of other flavors. Dark amber, concentrated and thick, buttery burnt sugar nose with some remaining acid and flavor profile at this point fairly sweet with caramel, some apple, raisin and persisting underlying oak. Initially rated it 87 a little out of nostalgia given that I have had this wine in it's prime drinking window but it really is very different now and a shadow of itself, I think the score above is an accurate current reflection.
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"More Nectarine dessert wine now. Chill it or pour over peach ice cream with salt crackers."
Turned into half dessert wine/half chard. PAST IT'S TIME as I figured. Butterscotch, apple, caramel, sort of funky and rough edges. I am sure it was good back in the day. 82 pts (and that's being kind).
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I'm not normally much of a buttery chard guy - but this is an argument for keeping them and aging them, as my friend M wisely did. Amber-brownish in color, this has now got this really nice aged, caramelized butterscotch flavor that kept me going back for more. A real treat. Respect to Sbragia.
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CT Group does Bordeaux vs Cal Cabs @ Jeff S: Pronounced oakiness on the nose. Some spicy apple-like fruit and vanilla, but it's pretty hard to get away from the heavy new oak treatment. Not my style.
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11/3/2020 - forceberry wrote:
14,6% alcohol.
Quite deep and very evolved amber color. Noticeably aged and rather oxidative nose with aromas of smoke, sharp aldehydic notes of Amontillado Sherry, some burnt sugar, a little bit of green almond, light roasted hazelnut tones, a hint of sorrel and a touch of lemon zest. Getting quite oxidized, apparently. The wine is dry, old and medium-to-moderately full-bodied on the palate with flavors of sharp, nutty rancio, roasted spices, some tangy notes of aldehydic salinity, a little bit of earth, light notes of raw potato and a hint of burnt sugar bitterness. The fruit has faded away, but the obvious ripeness and high alcohol still lend a touch of sweetness to the taste. The acidity feels high, but without any fruit the acidity is sticking out a bit. The finish is short, quite warm and rather dull with old, tertiary flavors of aldehydic salinity, some bruised apple, light bitter notes of burnt sugar and a hint of roasted spices.
Meh. Already getting rather oxidized. The sharp, Sherry-like streak of aldehydic tang combined with the lack of fruit don't really make the wine feel particularly enjoyable. There's very little pleasure to be found here anymore. Most likely the wine has been on a decline for more than 10 years now, seeing how very little remains. Based on this wine and almost-as-oxidized Private Reserve Chardonnay, it's quite safe to say that Beringer didn't make particularly ageworthy Chardonnays in 1996. Leaving the wine unrated, because it's already getting undrinkable.
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6/29/2012 - andtheodor wrote:
Deep amber color, poached pear, guava, pineapple, butterscotch nose. Dense extraordinarily rich in the mouth as pineapple gives way to popcorn and oak. There is a phenolic bitterness that emerges on the finish like some boozy Gewurz seem to have that detracts a bit. Overall, very alive, wearing some age, and quite a surprise.
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4/25/2012 - ikkaariainen wrote: 84 Points
Well past it's prime but not at all corked or otherwise bad, just over the hill with loss of fruit and subsequent concentration of other flavors. Dark amber, concentrated and thick, buttery burnt sugar nose with some remaining acid and flavor profile at this point fairly sweet with caramel, some apple, raisin and persisting underlying oak. Initially rated it 87 a little out of nostalgia given that I have had this wine in it's prime drinking window but it really is very different now and a shadow of itself, I think the score above is an accurate current reflection.
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6/2/2011 - CarpeVinoDiem wrote: 82 Points
Did not take many notes at the time.
"More Nectarine dessert wine now.
Chill it or pour over peach ice cream with salt crackers."
Turned into half dessert wine/half chard.
PAST IT'S TIME as I figured.
Butterscotch, apple, caramel, sort of funky and rough edges.
I am sure it was good back in the day.
82 pts (and that's being kind).
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7/25/2009 - beezer6 wrote: 82 Points
Phil's MONUMENTAL 33rd Birthday Wine Tasting (Knightsbridge Wine Shop (Northbrook, IL)): Apple juice deep gold color.
Nose ofburnt butter with lots of funky effervecense.
Past its prime.
Palate is out of whack with a viscous slightly turned apple juice (believe it or not) flavor.
Not really enjoyable...just OLD.
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4/29/2009 - amateurwino wrote: 93 Points
I'm not normally much of a buttery chard guy - but this is an argument for keeping them and aging them, as my friend M wisely did. Amber-brownish in color, this has now got this really nice aged, caramelized butterscotch flavor that kept me going back for more. A real treat. Respect to Sbragia.
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10/9/2005 - shine wrote: 92 Points
Quite enjoyable when opened. Full of buttey fruit with a bit of carmel.
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8/2/2002 - OneLastSyrah wrote:
($40) This wine was rockin'. Deeply golden in the glass. Loads of butterscotch and honeyed tropical fruit. Deftly oaked. Really delicious.
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11/7/1998 - mdefreitas wrote: 82 Points
CT Group does Bordeaux vs Cal Cabs @ Jeff S: Pronounced oakiness on the nose. Some spicy apple-like fruit and vanilla, but it's pretty hard to get away from the heavy new oak treatment. Not my style.
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