Combining elegance and power, the 2010 Georges de LatourPrivate Reserve opens with deep, ripe aromas of crushed blackberries, dark cherries, bittersweet chocolate and violets. The highly saturated black-fruit flavors echo the aromas as they expand across the palate and persiston the finish. Nuances of toffee and toasted oak spices, from aging in 100 percent new French oak barrels, add even more complexity. Firm, muscular tannins frame the flavors and enhance the rich texture, while givingpromise of cellar-worthiness.

An excellent partner for roast beef, leg of lamb with rosemary, rare steaks, blue cheeses, and mushrooms.

Critical Acclaim

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WS 93

Wine Spectator

Delightfully pure and flavorful, with generous plum, blueberry and blackberry notes, framed by solid yet friendly tannins. Most impressive on the finish, where the flavors sail on. Best from 2014 through 2025.

RP 93

Robert Parker's Wine Advocate

The strongest vintage since the 2007 is the 2010 Cabernet Sauvignon Private Reserve Georges de Latour. This beautifully ripe wine boasts a dense ruby/purple color along with abundant notes of cassis, kirsch, cedarwood, foresty and background vanilla notes, a full-bodied mouthfeel, and moderately high tannins. Given the richer fruit concentration, the tannins are easily balanced and do not interfere with currant drinkability or the potential for the wine to be cellared for two decades or more.

Beaulieu Vineyard

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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.

Napa Valley

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One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960s, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.

The Napa wine industry really took off in the 1980s, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Napa whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that claim specific characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those are the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth reds with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Wines from the mountain regions are often more structured and firm, benefiting from a lot of time in the bottle to evolve and soften.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe. Inherently high in tannins and acidity, the best bottlings of Cabernet can age beautifully, with the ability to last fifty years or more. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region and forms the base of the Medoc reds, which are typically mostly Cabernet with Merlot and smaller amounts of some combination of Cabernet Franc, Malbec and Petit Verdot. (Enjoying a great deal of success in various regions around the world, this blend is now globally referred to as a Bordeaux Blend.) Cabernet Sauvignon from the Napa Valley is responsible for some of the world’s most prestigious, age-worthy 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 is typically blended to soften tannins and add complexity. In warmer regions like California Washington, Argentina, Chile 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 profiling revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

BGR128664_2010 Item# 128664