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Tasting Notes
Tasting Note
This rich and full-bodied Cabernet Sauvignon offers vibrant aromas of ripe blackberry, dark black currant, rum raisin and warm Madagascar spiced vanilla notes. Layers of complexity and flavor evolve on the palate from saturated black plum to dark mocha and espresso, leading to a more savory fresh chaparral herb profile of bay laurel and wild sage. The wine is dense, strong and robust, while being supported and balanced with a line of acidity providing great weight and roundness. All leading to a firm, powerful finish with great density, black pepper notes and spice.
Technical Information
| Varietal | Cabernet Sauvignon |
|---|---|
| Vintage | 2016 |
| Appellation | Rutherford |
| Blend | 100% Cabernet Sauvignon |
| Oak Treatment | 75% new French oak for 20 months |
| Alcohol % | 14.9% |
| Enclosure Type | Cork |
| Case Production | 524 cases |
| pH | 3.77 |
Winemaking
Winemaking
To develop this wine’s complex fruit expression, we first cold soaked the destemmed grapes for gentle flavor extraction. During fermentation, regular pump overs incorporate the flavor-rich skins into the juice. Malolactic fermentation, which naturally changes the malic acid into softer lactic acid, rounds the flavors. The wine is barrel aged exclusively in 75% new French oak for 20 months.
Jeffrey Stambor - Former Winemaker
Jeffrey Stambor joined the Beaulieu Vineyard winemaking team in 1989 as a viticulturist/enologist. As the current director of winemaking, he leads production of the winery’s world-renowned Georges de Latour Cabernet Sauvignon, and presided over the harvest and vinification of 2013 Rarity – the extremely limited release Cabernet Sauvignon blend. He is only the fourth director of winemaking in Beaulieu Vineyard’s history, and the third to craft Georges de Latour Private Reserve over the 77-year history of that iconic wine following Andre Tchelistcheff, the original winemaker, and his immediate predecessor, Joel Aiken.
Vintage
Vintage
The extended drought was beginning to cause real concern as the 2016 growing season kicked off, but some welcomed winter rain hinted at the relief to come. After a relatively dry January we enjoyed significant rainfall in February, along with mild temperatures. Bud break was early, but was slowed by heavy April showers. While still early by historical standards, picking began about a week later than 2015, right around Labor Day, and continued at a leisurely pace, allowing the grapes to reach full flavor maturity. A traditionally sized harvest followed the lighter showing of 2015, and the extended mild season helped to balance the acids and add complexity to the layers of flavors. Considered a perfect harvest and a winemaker’s dream vintage, conditions were perfect for producing a Cabernet with beautiful fruit as well as tremendous concentration of flavors, highly saturated color, and layers of complexity.
Vineyard
Rutherford AVA
Vineyard
The fruit for this wine comes from Beaulieu Vineyard Ranch 2 which lies just south of Beaulieu Vineyard Ranch 1 on the westside of Hwy 29 in the heart of Rutherford. The 85-acre vineyard is planted to mostly Cabernet Sauvignon although a small amount of high quality Sauvignon Blanc is also grown here. Like BV Ranch 1, this vineyard site enjoys optimal sun exposure and experiences the cooling influences from regular morning fog allowing for a long, even growing season. BV Ranch 2 is known for producing full bodied, concentrated wines with that signature “Rutherford Dust” flavor profile.
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