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Beaulieu Vineyard Carneros Pinot Noir 2003
In 1900, when Georges de Latour's wife, Fernande, first laid eyes on the land that would become their original Rutherford vineyard, she named it "beau lieu," or "beautiful place." Shortly thereafter, de Latour sold his thriving cream of tartar business, bought the four-acre ranch and founded Beaulieu Vineyard with the vision of making Napa Valley wines that would rival those of his native France.
De Latour quickly made a name for himself by importing Phylloxera-resistant rootstock from Europe to the recently-ravaged fledgling California wine industry. When prohibition hit and most wineries shuttered, Beaulieu Vineyard increased its business by fourfold by selling sacramental wine to the Catholic Church. After the repeal in 1933, Georges de Latour became dedicated to the research and innovation that would bring about his Rutherford Estate’s finest expression. In 1938, he traveled to France and met André Tchelistcheff, famed viticulturist and enologist who instituted the philosophy of continuous innovation in vineyard and winery to which we remain dedicated today. When he joined Beaulieu and tasted the de Latour family’s private wine – what they called “Private Reserve” – from the 1936 vintage, he insisted it be bottled and sold as the winery’s flagship offering. In 1940, Beaulieu Vineyard released the first vintage of Private Reserve and named it in the founder’s honor. The resulting wine became the first release of Georges de Latour Private Reserve Cabernet Sauvignon, a wine that was destined to become Napa Valley’s first “cult” Cabernet.
Today, the winery continues with that spirit of innovation to produce exceptional wines that stand among the world's finest. They have become a leader in clonal research, and the BV Clone Reserve Cabernet Sauvignon wines are highly acclaimed. In 2008, a new state-of-the-art winery was completed within one of the 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 that has been widely recognized as the benchmark Cabernet Sauvignon from Rutherford since its inaugural vintage.
Known for elegant wines that combine power and finesse, Carneros is set in the rolling hills that straddle the southernmost parts of both Sonoma and Napa counties. The cooling winds from the abutting San Pablo Bay, combined with lots of midday California sunshine, create an ideal environment for producing wines with a perfect balance of crisp acidity and well-ripened fruit.
One of the most finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).
In the Glass
Pinot Noir is all about red fruit—strawberry, raspberry and cherry with some heftier styles delving into the red or purple plum and in the other direction, red or orange citrus. It is relatively pale in color with soft tannins and a lively acidity. With age (of which the best examples can handle an astounding amount) it can develop hauntingly alluring characteristics of fresh earth, savory spice, dried fruit and truffles.
Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon and tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.
For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay, not Pinot noir. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Village or Cru level wines. So "red Burgundy" still necessarily refers to Pinot noir.