Beaulieu Vineyard Georges de Latour Private Reserve 2002
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Somm Note
Winemaker Notes
In 2002, moderate to cool summer conditions gave way to a heat spell in mid-September that accelerated ripening. Fortunately, the first two weeks of October saw a return to lovely fall days, and the grapes achieved near-perfect maturity, with excellent balance and bright, ripe fruit flavors.
Professional Ratings
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Robert Parker's Wine Advocate
The 2002 Cabernet Sauvignon Georges de Latour Private Reserve performed significantly better than it did seven years ago. Spicy oak and new saddle leather characteristics lead to dusty, loamy soil, cherry and cassis notes. The wine reveals terrific balance as well as a hint of French oak (BV is no longer using American oak as it did in the 1970's, 1960's and 1950's). This is intense, with some minerality as well as sweet tannins and abundant fruit, glycerin and richness. I was stunned by how well this cuvee is currently showing. It is capable of lasting another two decades.
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Wine Enthusiast
It's young, dry, tight and tannic, although there's obviously a core of ripe black currant and cherry fruit. To evaluate this wine properly, you have to know its history as one of Napa's most ageable Cabernets. Still, it's not a great Georges. Hold until 2008 through 2010, but it could surprise.
Cellar Selection
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Connoisseurs' Guide
This much esteemed label has seen its share of ups and downs over the years, but the stuff in the bottle in 2002 is the best we have seen in a good many. Its close-to-classic nose of currants and dust and pencil-lead spice gives way to complex and wonderfully deep varietal flavors that marry generous fruit with lovely oak and flashes of minerals and loam. It is firmed by ample tannins to finish, but its fruit refuses to quit, and, what is a most impressive wine even now, will only get better over the next eight to ten years.
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Wine & Spirits
The dark scents of blackberry and the saturated, super-ripe black cherry flavors are challenged by all the tough, earthy tannin in this wine. The tannin and alcohol need some time to meld with that fruit, and this feels built to last.
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