Vinifying the fruit from each vineyard separately, Ed Sbragia and his winemaking partner Laurie Hook used gentle pump-over techniques for optimal extraction, and then aged the wines in hand-selected, custom-toasted barrels of new French Nevers oak. The wines went through 100% malolactic fermentation for added complexity and softness, and were aged just over two years before Ed selected the Cabernet Sauvignon blend from seven different single-vineyards. Also added to the blend is a touch of Cabernet Franc.

"The blend of course is Beringer's beautiful 2003 Cabernet Sauvignon Private Reserve, always proving that the sum is better than the component parts. Dark ruby/purple color is accompanied by a big, sweet nose of smoked meats, black currant jam, chocolate, pain grille, and espresso roast. Rich, full-bodied, and deep with silky tannin and loads of length and concentration, it should drink well for 15-20 years."
Robert Parker's The Wine Advocate
92 Points