Beringer
Summary
Beringer, Napa Valley's oldest continuously operating winery (founded 1876), produces a multi-tiered portfolio centered on Cabernet Sauvignon and Chardonnay from approximately 1,600 acres across Napa, including prestigious Howell Mountain vineyards with volcanic soils. Their winemaking balances historic facilities—including extensive cave systems—with modern technology while maintaining sustainable practices, demonstrating the enduring quality and site-specific expression characteristic of a foundational American wine producer.
Heritage & Leadership
Founded in 1876 by brothers Jacob and Frederick Beringer, Beringer Vineyards stands as the oldest continuously operating winery in Napa Valley. The German immigrants from Mainz purchased 215 acres of land in St. Helena, where Jacob, a winemaker trained in Germany, established the winemaking operations while Frederick managed business affairs in San Francisco. The historic Rhine House, completed in 1884 as Frederick's residence, remains an architectural centerpiece of the property and earned National Register of Historic Places designation in 1987.
Beringer weathered Prohibition by producing sacramental wine under federal license, maintaining continuous operation. The winery changed hands several times throughout the 20th century, with notable ownership by Nestlé from 1971 to 1996. Treasury Wine Estates acquired Beringer in 2011 as part of its demerger from Foster's Group, which had purchased Beringer Wine Estates Holdings in 2000 and continues as the current owner. Mark Beringer, great-great-grandson of founder Jacob Beringer, served as Chief Winemaker from 2015 to 2021, when Tyson Wolfe assumed the role. Ryan Rech currently leads winemaking operations as Senior Vice President of Winemaking.
Vineyards & Wines
Beringer's vineyard holdings span multiple Napa Valley appellations, totaling approximately 1,600 acres across diverse microclimates. Their flagship Private Reserve Cabernet Sauvignon sources primarily from the Bancroft Ranch and Steinhauer Ranch (formerly Lamb Vineyard) on Howell Mountain, with additional fruit from St. Helena Home Vineyard and Chabot Vineyard. These mountain vineyards sit at elevations between 1,400 and 1,800 feet, featuring volcanic soils with high iron content and low fertility that produce concentrated fruit.
Beyond Napa Valley, Beringer maintains substantial holdings in Knights Valley, a warmer appellation in Sonoma County where they grow Cabernet Sauvignon, Merlot, and Cabernet Franc on 600 acres. Their portfolio structure includes the distinct tiers: Private Reserve, Distinction Series, Regional Estates, and Founders' Estate. The Private Reserve Cabernet Sauvignon and Chardonnay represent the pinnacle of their production, with the Cabernet aging 20 months in custom-toasted French oak barrels. Beringer's Quantum red blend and Luminus Chardonnay from Oak Knoll District showcase their commitment to site-specific winemaking.
Philosophy & Practice
Beringer's winemaking philosophy centers on expressing vineyard character through precise harvesting decisions and gentle handling techniques. For white wines, particularly their Chardonnay, whole-cluster pressing and barrel fermentation with native yeasts form the foundation of their approach. Red wine production employs optical berry sorting technology to ensure only perfect fruit enters fermentation, followed by lot-specific aging regimens in French, American, and Hungarian oak.
The winery implemented sustainable farming practices across their estate vineyards, earning Napa Green certification for both land and winery operations. Their vineyard management includes cover cropping, integrated pest management, and water conservation measures. Beringer's commitment to innovation manifests in their temperature-controlled fermentation tanks with automated pump-over systems for red wines and their custom barrel program developed with specific cooperages for different vineyard blocks.
Beringer maintains one of Napa Valley's most extensive wine cave systems, spanning 1,200 feet into the hillside behind the winery, providing optimal aging conditions at constant temperature and humidity. Their production facilities combine historic stone buildings with modern technology, including a gravity-flow design in their Cabernet production facility to minimize mechanical intervention with the fruit.