(From 2011 Vintage) The grapes were picked early in the morning, before the heat of the day set in, to preserve the Zinfandel varietal's bright, fresh fruit flavors. After crushing, the juice was left in contact with the skins for approximately three hours to extract a light ruby hue, reminiscent of plum blossoms. After gently pressing the grapes, Beringer winemakers used a slow, cool fermentation to highlight the wine's fresh aromas and flavors of summer berries, citrus and honeydew melon.
(From 2010 Vintage) Winemaking begins in the vineyard and often peaks with the harvest of the grapes that have been carefully tended all year long. Grapes for the California Collection White Zinfandel were picked at the peak of maturity and brought into the winery for gentle crushing. By keeping the juice in contact with the grapes’ red skins for approximately three hours, a light blush color was retained. Beringer’s winemakers then used slow, cool fermentations to preserve the vibrant, fresh strawberry, honeydew, and citrus aromas and flavors.
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