Beringer Knights Valley is in the Beringer Blass family of wines.

In this vintage, the ripe black cherry and black currant Cabernet Sauvignon typical of Knights Valley was generous in both fruit concentration and tannins, so Ed chose to leave the juice in contact with skins for an extra 12 days following fermentation to bring additional complexity to the wine. "With a lesser wine, extended maceration can soften the wine too much," explains Ed, "but this Cabernet has great authority." He then aged the wine for 19 months, primarily in French Nevers oak barrels for the nuances of vanilla, cedar, toast and spice they contribute. Twenty-five percent of the barrels were new oak; Ed selected the balance from once- and twice-used barrels for a more subtle seasoning for the wine. The wine is 100-percent Cabernet Sauvignon.