White Zinfandel

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Beringer Classics WHITE ZINFANDEL VINEYARDS The coordination between viticulture and winemaking teams is essential when choosing fruit, to achieve the optimum level of avor and balance in the wine. The vineyards selected for the Beringer Classics wines are bathed in warm sunshine the majority of the day, to yield the most ripe, sun-kissed fruit avors in the grapes. WINEMAKING NOTES 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 Beringer Classics 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 avors. TASTING NOTES In making Beringer’s White Zinfandel, the focus is to highlight the fresh red berry, citrus and melon aromas and avors, and round them out with subtle hints of nutmeg and clove. The wine has a youthful exuberance that is enjoyable as a sipper on its own, or with a variety of dishes. Alcohol: 10% Beringer Classics wines boast some of the best-selling wines in the country. Fruit-forward and smooth, Bottle Size: 750 ml Bottle Size: 750ml Bottle Size: 1.5L Bottle Size: 187ml these wines oer dependable taste Product Code: 428996 Product Code: 430047 Product Code: 429071 Product Code: 430045 Bottle/Case: 12 Bottle/Case: 15 Bottle/Case: 6 Bottle/Case: 24 for casual drinkers. UPC: 089819006526 UPC: 089819006526 UPC: 089819038428 UPC: 089819000999 SCC: 10089819006523 SCC: 20089819006520 SCC: 0089819038429 SCC: 00089819811151 BERINGER VINEYARDS • 2000 MAIN ST., ST. HELENA, CA, 94574 • 707.967.4412 • BERINGER.COM.

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1 Student questions: Chris Loxton’s colloquium on “Science and the Art of Winemaking” 1/11/17 Question 1: What are the most common mistakes that rockies make? Rookies sometimes make the mistake of making too much wine, or making a style of wine that they like, but which not enough consumers like, and in both cases, they can’t sell enough money to keep up cash flow and then get into financial difficulty. I sometimes also see inconsistency in style. Without the proper training, they make a few good wines, but then in a bad year (with rain, for example), make some mistakes and the wine quality is less, and then they can’t sell it fast enough and again this leads to cash flow problems. Question 2: I would have never guessed that the surrounding temperature and allitude has a lot to deal with what kind of wine you will be making. What areas in Arizona would be ideal for wine making? An ideal climate would have not so much rain in late summer near harvest, very little frost danger in Spring, and enough water to be able to irrigate when necessary and not be too hot in summer (the degree day requirements for grapes mean that you want just enough heat for ripening, but not too much). All this means that there are areas in the foothills south of Tucson and other areas in Southern AZ that are suitable, and some near 3000 foor elevation near Sedona, for example, that should be suitable. Question 1: What are the characteristics of a high quality grape (i.e.
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