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Tasting Notes
Tasting Note
This 2017 Rutherford Cabernet Sauvignon is a tremendous expression of its AVA terroir exhibiting intense saturation of color, aromas and flavors. The bouquet shows a dark fruit profile with blackberry, black currant and cassis notes alongside oak barrel nuances of root spice and molasses. On the palate, there are darker fruit notes supported by hints of dark chocolate, mocha and coffee. The structured “Rutherford dust” tannins are fine grained and very focused for this vintage, showcasing the signature fine cocoa powder texture and expansive mouthfeel. Incredible depth and balance, supported by velvety rich textured tannins, leading to a persistent lengthy finish, showing concentration and refinement.
Technical Information
| Varietal | Cabernet Sauvignon |
|---|---|
| Vintage | 2017 |
| Appellation | Napa Valley |
| Blend | 88% Cabernet Sauvignon, 7% Petit Verdot, 3% Merlot, and 2% Petite Sirah |
| Oak Treatment | Aged 16 months in French, American and European oak, with more than (50% new) |
| Alcohol % | 14.6% |
| Enclosure Type | Cork |
Scores & Accolades
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90
Jeb Dunnuck
“More spice, tobacco, and cedar notes emerge from the 2017 Cabernet Sauvignon Rutherford, another medium-bodied, nicely textured, balanced wine in the lineup that has loads of Cabernet character. It’s drinking beautifully today, and I suspect will be best enjoyed in its first decade of life. As Napa Cabernet goes, it’s a smoking value." - Jeb Dunnuck, February 2020
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90
Wine Advocate
”The deep garnet-purple colored 2017 Cabernet Sauvignon Rutherford is composed of 88% Cabernet Sauvignon, 7% Petit Verdot, 3% Merlot and 2% Petite Sirah, aged for 16 months in French and American oak, 50% new. The nose comes bounding out of the glass with upfront scents of baked plums, chocolate-covered cherries and crème de cassis with hints of bay leaves, tobacco leaf, vanilla pod and Chinese five spice. Medium to full-bodied, the palate is well-crafted, featuring plush tannins and tons of freshness to support the ripe, spicy black fruit flavors, finishing with an herbal lift.” - Lisa Perrotti-Brown MW
Winemaking
Winemaking Note
We cold soaked the destemmed grapes for two to three days for gentle flavor extraction, which develops the elegant, layered fruit expression that is inherent in Rutherford Cabernet Sauvignon. During the eight- to twelve-day fermentation, we pumped over the cap to incorporate the flavor-rich skins into the juice. To balance the bold fruit expression with toasty oak character, we chose more than 50% new oak for barrel aging and added Petit Verdot, Petite Sirah and Merlot to enhance the complex flavor profile.
Trevor Durling - Winemaker
Beaulieu Vineyard Winemaker Trevor Durling, presides as only the fifth winemaker in the winery’s 119-year history. A native Californian, Trevor was raised in Sonoma County, the heart of Northern California’s wine country. With a love of agriculture, science and cuisine, Trevor pursued his studies at the University of California Davis in the Viticulture and Enology program. As winemaker at Beaulieu Vineyard, Trevor incorporates his passion for creating fine wines, while preserving the heritage and legacy of Beaulieu Vineyard.
Vintage
Vintage Note
The 2017 vintage in the Napa Valley was smaller yielding but high in quality. The region enjoyed much needed rain during the winter months ending the drought. A short period of warmer than usual temperatures during Labor Day weekend accelerated harvest for early ripening grapes varieties, resulting in an intense and, at times, unpredictable harvest. Though yields were lower than usual, the wines show exceptional flavor intensity and 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 Note
We selected 80% of the Cabernet Sauvignon grapes for this wine from vineyard blocks in our historic BV Ranches No. 1, No. 2 and No.10, which provided the concentrated dark-fruit character and firm structure that we desired. These vineyards, located on the Rutherford Bench, have alluvial fan soils—composed of gravel, sand and loam—that allow the vines to root deeply and develop complex minerality in the grapes. The balance came from highly regarded growers whom we have worked closely with us for many years.
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