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Beaulieu Vineyard Georges de Latour Private Reserve 2007

Cabernet Sauvignon from Napa Valley, California
  • RP95
  • CG93
  • WE93
  • WS91
14.8% ABV
  • JS96
  • WW98
  • JS97
  • RP95
  • JS95
  • WE94
  • WW94
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4.8 5 Ratings
14.8% ABV

Winemaker Notes

With immense concentration, our 2007 Beaulieu Vineyard Georges de Latour Private Reserve Cabernet Sauvignon opens with blackberry, cassis and black plum aromas, with mocha, black licorice, graphite and spicy oak nuances. On the palate, these complex notes echo through the expansive, dark-fruit flavors. The texture is dense and rich, framed by muscular, yet velvety, tannins that ensure even more complexity with bottle aging. This is our flagship wine, worthy of pouring for life's most important celebrations.

Critical Acclaim

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RP 95
Robert Parker's Wine Advocate
The phenomenal 2007 Cabernet Sauvignon Private Reserve Georges de Latour is the greatest BV Private Reserve made since the 1970 and 1968. The good news is 11,000 cases were produced. The return of this superb Napa classic is fabulous news, and the brilliance of this wine is evidenced by its opaque purple color and its big, sweet, blackberry, cassis, subtle smoke, graphite, and spicy oak-scented nose. Dense and full-bodied with sweet but substantial tannins, thrilling levels of concentration, texture, and richness, and a heady finish, this wine will benefit from 4-5 years of bottle age, and last three decades or more. It's time to once again fill your cellars with the BV Private Reserve, one of the historic names in California wine folklore.
CG 93
Connoisseurs' Guide
Over the years, Beaulieu's Reserves have run the gamut from thrill to disappointment, but the 2007 is a clear hit for the label and may turn out to be a classic. It is both rich and refined with a wonderful core of well-extracted curranty fruit framed with complementary oak and accented with touches of coffee, loam and the dusty spice of its provenance. It is a dense, deeply filled, eminently ageworthy wine, and, while it is simply too tannic to drink anytime soon, it will develop famously over the next ten to twenty years.
WE 93
Wine Enthusiast
Dark, bold, potent and young are just a few words to describe this Cabernet, which contains a splash of Petit Verdot and Malbec. Shows concentrated blackberry, black currant and violet flavors that turn sweet and chocolaty on the finish, although the wine itself is perfectly dry. Quite tannic, which suggests ageability, although high alcohol of 15.5% will be controversial in some circles. Best after 2013, in a proper cellar.
WS 91
Wine Spectator
Firm, ripe, rich and concentrated, full-bodied and tightly focused, with a chewy core of dried currant, mineral, fresh earth, spice, black licorice and dried sage, gaining weight, depth and density and ending with a potent, full-bodied finish. Best from 2011 through 2018.
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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.

A source of reliable, budget-friendly wines and, increasingly, more premium bottlings, Chile is one of South America’s most important wine-producing countries. Long and thin, it is largely isolated geographically, bordered by the Pacific Ocean to the west, the Andes Mountains to the east, and the Atacama desert to the north. These natural borders gave Chile the very favorable benefit of being the only country to avoid the disastrous phylloxera infestation of the late 1800s. As a result, vines can be planted on their own rootstock rather than grafted. Though viticulture was introduced to the country by conquistadors from Spain, today Chile’s wine production is most influenced by the French, who emigrated here in large numbers to escape the blight of phylloxera. These settlers have invested heavily in local vineyards and wineries.

Chile’s vineyards, planted mainly with international varieties, vary widely in climate and soil type from north to south. The Coquimbo region in the far north contains the Elqui and Limari Valleys, where minimal rainfall and intense sunlight are offset by chilly breezes from the Humboldt current to produce cool-climate Chardonnay and Pinot Noir. The Aconcagua region contains the eponymous Aconcagua Valley—hot and dry and home to full-bodied red wines made from Cabernet Sauvignon, Syrah, and Merlot—as well as Casablanca Valley and San Antonio Valley, which focus on light-bodied Pinot Noir and cool-climate whites like Chardonnay and Sauvignon Blanc. The Central Valley is home to the Maipo, Rapel, Curicó, and Maule Valleys, which produce a wide variety of red and white wines. Maipo in particular is known for Carmenère, Chile’s unofficial signature grape. In the up-and-coming southern regions of Bio Bio and Itata, excellent cool-climate Riesling, Chardonnay, and Pinot Noir are made.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

DOY105847_2007 Item# 105847

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