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Beaulieu Vineyard Beauzeaux 2002

Other Red Blends from Napa Valley, California
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    Winemaker Notes

    Beauzeaux is an intricate blend of seven varieties originally from Mediterranean regions of France, Spain and Italy. Each year a new blend is create from different varietals like Zinfandel, Charbono, Sangiovese, Tempranillo, Valdeguie, Petit Sirah and others. This is a truly fun wine for our winemaking team to create each year. The flavors are medium-full bodied, bright and bold, with each of the individual grapes providing their hallmark character; black pepper and raspberry from the Zinfandel, anise and deep color from the Petit Sirah, cherry from the Sangiovese, violet from the Charbono and more. This is a multidimensional wine that is oh-so-easy to drink now.

    Critical Acclaim

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    Beaulieu Vineyard

    Beaulieu Vineyard

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    Beaulieu Vineyard, , California
    Beaulieu Vineyard
    The deep roots of Beaulieu Vineyard were first planted back in 1900, when founder Georges de Latour noticed similarities with his native Bordeaux and declared the Napa Valley ideal for winemaking. Planting vineyards in Rutherford with grafted, phylloxera-resistent French vines, the Cabernet Sauvignon that de Latour crafted from these grapes gave the world a taste of California's promise as a world-class winemaking region. In 1938, de Latour hired the young Russian-French enologist, Andre Tchelistcheff. Today, Beaulieu continues to turn to innovative practices. Most recently, they completed a new state-of-the-art winery within one of their original buildings. The Georges de Latour Private Reserve Winery utilizes the latest technology in combination with time-honored traditions for the production of this exceptional wine.

    Sonoma County

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    Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for nearly every wine lover. Physically twice as large as Napa, the region only produces about half the amount of wine, but what it lacks in quantity it makes up for in both quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

    Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River and Sonoma Valleys, Carneros, and Fort Ross-Seaview. Sauvignon Blanc, Merlot, and Syrah have also found a firm footing here.

    Sauvignon Blanc

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    A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

    In the Glass

    From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

    Perfect Pairings

    The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

    Sommelier Secret

    Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

    SWS95367_2002 Item# 80364

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