Vintage 2003
Wine Type Red
Varietal Cabernet Sauvignon
Region Napa Valley
Winemaker Jeffrey Stambor
The 2003 vintage boasts exceptionally powerful yet elegant flavors. The highly saturated aromas and expansive, richly textured flavors brim with deep blackberry and cassis expression. Layered nuances of espresso bean, crushed anise seed, bay leaf, violet and toasted oak contribute complexity to the sumptuous dark-fruit character.

95 Points - The Wine Enthusiast

"Just classic Georges, balanced, elegant and refined, hiding its power under a blanket of controlled finesse. There’s great depth of flavor, with oodles of blackberry, cherry and raspberry, mocha, Chinese plum sauce, soy and spicy oak, wrapped in firm, dry tannins. Just wonderful now, but with the certainty of a long life ahead. Drink–2020."

Vineyard Note

We hand selected grapes from the finest Cabernet Sauvignon vines in our BV Ranches No. 1 and No. 2, originally planted by Georges de Latour in the early 1900s. A high percentage of these chosen vines are budded to clones 4 and 6, which yield small berries with the high skin-to-juice ratio needed to make intense, long-lived wines. These vines are deeply rooted in the well-draining alluvial fan soils of the Rutherford American Viticultural Area, considered one of the finest regions of Napa Valley for Cabernet Sauvignon. More than a century of growing grapes on the Rutherford Bench has given us the knowledge we need to match the best rootstocks, clones and cultivation techniques to this exceptional site.

Winemaker's Note

At our state-of-the-art winery, dedicated exclusively to Georges de Latour Private Reserve Cabernet Sauvignon, we hand sorted the grapes first as clusters and then as destemmed berries to retain only the highest quality fruit. We then fermented 30 percent of the must in new French oak barrels for early and seamless integration of oak aromas and flavors. This technique also enhanced the dense, rich texture and gave suppleness to the muscular tannins, while retaining long aging potential. Following extended skin contact, in-barrel malolactic fermentation and aging, the final blend of individual Cabernet Sauvignon wine lots and a small amount of Petit Verdot was artistically composed by winemaker Jeffrey Stambor and renowned consultant Michel Rolland.