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Tasting Notes
Tasting Note
This very limited bottling of the 2018 vintage Clone 6 Cabernet Sauvignon is lovely, demonstrating the unique characteristics of a wine made from vines planted to this single, outstanding clone during the exceptional 2018 vintage. Savory and rustic on the nose, this Cabernet offers layers of vibrant red berry fruit with raspberry, cassis, red currant, black cherry and briary strawberry interwoven between more floral notes of wild rose, lavender, sage and thyme. Sweet vanilla, crème brûlée, clove and caramel notes also come through from the well-integrated oak nuances leading to an extraordinary lengthy mouthwatering finish, with subtle mocha and milk chocolate notes. The seductive satin-like tannins are lithe and lush, with elegance and focus. A truly mouth-pleasing Cabernet, there is a delicate balance with energy and finesse. The fruit is cradled by a line of fresh acidity which weaves intricately, supporting the fruit and tannin structure. While enjoyable now, this wine will continue to develop complexity in the bottle and will age well for another 20+ years when stored at ideal cellar temperatures.
Technical Information
| Varietal | Cabernet Sauvignon |
|---|---|
| Vintage | 2018 |
| Appellation | Napa Valley |
| Blend | 100% Cabernet Sauvignon |
| Oak Treatment | 22 months in French oak, with 100% new barrels |
| Alcohol % | 14.7% |
| Enclosure Type | Cork |
| pH | 3.78 |
Scores & Accolades
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95
Vinous
“The 2018 Cabernet Sauvignon Clone 6 is a wild, exotic wine. Crème de cassis, lavender, white flowers and chocolate race out of the glass in an exuberant, heady Cabernet that offers quite a bit of immediacy and impact. Inky and powerful in feel, the Clone 6 shows a racier, riper of the vintage.” - Antonio Galloni, March 2021
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96
JamesSuckling.com
“Tightness and gravitas to this with currant, chocolate, walnut and bark character. Full and firm with polished tannins and a long, flavorful finish. Needs time to come together, but it’s all here. Try after 2025.” - James Suckling, June 2021
Winemaking
Winemaking
At our state-of-the-art winery dedicated exclusively to the production of our Reserve wines, we utilized the latest technology to destem and optically- sort the berries to retain only the highest quality fruit. Cold soaking of the must and gentle pump overs gently extracted the flavor-rich skins into the juice. Upon completion of primary fermentation, we pressed the skins and transferred the wine into new French oak barrels for in-barrel malolactic fermentation and aging. Because of the unique and wonderful character of this clonal selection, we treat the wine as a separate lot and bottle a very limited amount.
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
The Napa Valley region enjoyed a stunning, near picture-perfect 2018 growing season including good winter rains, mild spring weather and steady temperatures throughout that allowed for even flowering and bud break. These ideal growing conditions were followed by a cool, even and slow-paced harvest which allowed the winery to vinify wines at a gentle pace. The resulting 2018 Cabernets are of very high quality with plenty of concentrated flavors, color and excellent acidity.
Vineyard
Rutherford AVA
Vineyard
In 1980, we began a 14-year series of trials in conjunction with UC Davis, to identify Cabernet Sauvignon clones best suited to our Rutherford Bench terroir. Two clones (4 and 6) were ultimately selected for grafting to rootstocks planted in the well-draining, alluvial fan soils of our estate vineyards. As a component of our Georges de Latour and other reserve Cabernet Sauvignons, Clone 4 gives the blend pronounced, lush, full flavors and has softer, more approachable tannins in its youth. Also known as the Mendoza clone, it was identified and isolated in Argentina and then brought to the United States. Known for its larger berries and tighter berry cluster, resulting in a Cabernet with lush, round and opulent style.
Vineyards
In the 1880s, UC Davis professor Eugene Hilgard planted clone 6, which is also called the Jackson clone, at the university's field station at Jackson in the Sierra Foothills. It was abandoned until the last few decades, when it was rediscovered. In 1980, we began a 14-year series of trials in conjunction with UC Davis, to identify Cabernet Sauvignon clones best suited to our Rutherford Bench terroir. Two clones (numbers 4 & 6) were ultimately selected for grafting to rootstocks planted in the well-draining, alluvial fan soils of our estate vineyard. As a component of our Georges de Latour and other reserve Cabernet Sauvignons, Clone 6 has notably small loose clusters and small berries that yield highly concentrated, distinctive flavors structured by muscular tannins. Often referred to as our mountain fruit on the valley floor, this creates a Cabernet that is very concentrated with more structure and tannin.
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