New Customers Save $20 off $100+* with code AUGUSTNEW
New Customers Save $20* with code AUGUSTNEW
*For new customers only. Order must be placed by 8/31/2017. The $20 discount is given for a single order of $100 or more excluding shipping and tax. Some exclusions may apply. Promotion code does not apply to certain Champagne brands, Riedel glassware, gift certificates, fine and rare wine and all bottles 3.0 liters or larger. Promotion does not apply to corporate orders. No other promotion codes, coupon codes or corporate discounts may be applied to order. Not valid on Bordeaux Futures.
To enjoy this wine at its full potential, we recommend at least five years of bottle aging; however, if you can’t wait, decant before serving.
Blend: 94% Cabernet Sauvignon, 6% Petit Verdot.
The Beaulieu Vineyard Georges de Latour Private Reserve was the first wine I ever saw on our family dinner table. My dad, who was not a wine drinker, made this his go-to wine for any special occasion—holidays and special family gatherings. As a young retailer—a long time ago—I recall the 1970 as one of the first "great" wines that I sold to our customers. One could say that I cut my teeth on the Georges de Latour. The 2013 Beaulieu Vineyard Georges de Latour Private Reserve, a magnificent wine—ranking up there with the winery's incredible 1951, the formidable 1958, the substantial 1968, and the irrepressible 1970—is one of the very best wines from one of Napa Valley's finest vintages. The wine is deep in color and offers cassis, pencil lead, and savory dust in its aromas and flavors. The seamlessness of the wine is admirable. Though the wine is just beginning to reveal its tremendous pedigree, you can put this one in the bank as a treasure for the cellar. (Tasted: April 18, 2017, San Francisco, CA)
Love the aromas of mint, blackcurrants, stones, black licorice and flowers. Full-bodied, dense and tight with layers of very, very fine and velvety tannins and a long and fantastic finish. Wonderful length and texture. A classic. Drink in 2020.
Ripe, concentrated and intense, with fabulous richness throughout, the 2013 Cabernet Sauvignon Georges de Latour Private Reserve brilliantly melds together elements of both the classic and modern. The flavors are dark and unctuous, but even with the wine's considerable mid-palate sweetness, the 2013 needs time for the tannins to soften. There is no shortage of potential, but readers will have to be patient.
One of the two flagship cuvées, the 2013 Cabernet Sauvignon Private Reserve Georges de Latour is a fabulous wine. Obviously, this is the one wine that received the most meticulous attention from their outside consultant Michel Rolland. A great effort in 2013, as one might expect in this vintage, this wine needs 5-6 years and seems capable of lasting 30-40 or more, given the history of the great BV Private Reserves. Inky purple to the rim, with an extraordinary nose of créme de cassis and kirsch, licorice, cedarwood, and a touch of underbrush, the wine hits the palate with a full-bodied, powerful, concentrated, dense style, has great acidity, moderately sweet tannin, and a long, long finish. This wine is young and still slightly unformed, but loaded with potential and upside. Forget it for 5-6 years and drink it over the following half-century. Rating: 95+
Velvety and plush on the palate, this classic Cabernet offers firm, youthful tannins and full-bodied concentration of dense black fruit. Cedar, dried herb and tobacco scents frame its core, broadcasting a burning intensity and sanguine chewiness. Cellar and enjoy best 2023–2033. Cellar Selection
If showing no lack of ripeness, this wine never loses its way and boasts clear varietal character of currants, black cherries, tea leaves and even a hint of coffee in its deeply fruited, rich yet tight aromas and flavors. Its classic lines are accompanied by more than enough tannin and solidity to see the wine through a minimum of five to ten years of growing maturity, yet there are already glimmers of polish and suppleness here and we would not be at all surprised if this wine were still alive and kicking in some two decades and more.
Impressively elegant and refined, exhibiting a graceful, understated array of harmonious flavors, with currant, anise, cedar and tobacco details amid crushed rock and loamy earth notes. Firms nicely on the finish, where the flavors linger. Drink now through 2030.
A superrich vintage of this classic Rutherford Cabernet, this is concentrated with gentle power. The fruit is youthfully blunt in its primary grape flavor, the tannins brash with their oak extract. But there's a floral buzz and some tension to the structure that predicts a long life ahead.
One of the most important wine regions of the world both qualitatively and quantitatively...
One of the most important wine regions of the world both qualitatively and quantitatively, Bordeaux is a powerhouse producer of wines of all colors, sweetness levels, and price points. Separated from the Atlantic ocean by a coastal pine forest, the mostly flat region has a mild maritime climate marked by cool wet winters and a warm, damp growing season, though annual differences vary enough to make vintage variation quite significant. Unpredictable weather at harvest time may negatively impact the ability of cornerstone variety Cabernet Sauvignon to ripen fully, while humid conditions can encourage the spread of rot and disease (although in the case of the region’s sweet white wines, “noble” rot known as botrytis is highly desirable). The Gironde estuary is a defining feature of Bordeaux, splitting the region into the Left Bank and the Right Bank. The vast Entre-Deux-Mers appellation lies in between.
The Left Bank, dominated by Cabernet Sauvignon, contains the Médoc, Graves, and Sauternes, as well as most of the region’s most famous chateaux. Here, Merlot is commonly planted as an insurance policy in case Cabernet fails to fully ripen in difficult years. Cabernet Franc, Petit Verdot, and Malbec may also be used in blends. This tends to be the more structured and age-worthy side of Bordeaux. Merlot is the principal variety of the Right Bank, with Cabernet Franc as its primary sidekick, with the other three varieties available for blending. The key appellations here include St. Emilion and Pomerol, whose wines are often plush, supple, and more imminently ready for drinking. Dry and sweet white wines are produced throughout the region from Sauvignon Blanc, Sémillon, and sometimes Muscadelle or Sauvignon Gris. Some of the finest dry whites can be found in the the Graves sub-appellation of Pessac-Léognan, while Sauternes is undisputedly the gold standard for sweet wines. Small amounts of rosé and sparkling wine are made in Bordeaux as well.
Sometimes light and crisp, other times rich and creamy...
Sometimes light and crisp, other times rich and creamy, Bordeaux white blends typically consist of Sauvignon Blanc and Semillon. Often, a small amount of Muscadelle or Sauvignon Gris is included for added interest. This blend was popularized in the Bordeaux region of France (where it also comprises outstanding sweet wines like Sauternes and Barsac), but is often mimicked throughout the New World, particularly in California, Washington, and Australia.
In the Glass
Sémillon provides the background to this blend, with a relatively full body and an oily texture. Sauvignon Blanc adds acidity and lots of bright fruit flavor, particularly white grapefruit, lime, and freshly cut grass. Used in smaller proportions, Muscadelle can contribute fresh floral notes, while Sauvignon Gris is less aromatic but offers ripe, juicy fruit on the palate. These wines run the gamut from unoaked, refreshing, and easy to drink to serious, complex, and barrel-aged. The latter style, usually with a higher percentage of Sémillon, can develop aromas of ginger, chamomile, and dried orange peel. The dessert wines produced by these blends, often with the help of noble rot, can have lush stone fruit and honey character.
Crisp, dry Bordeaux white blends are the perfect accompaniment for raw or lightly cooked seafood, especially shellfish. A more structured, Sémillon-based bottling can stand up to richer fish, chicken, or pork dishes in white sauces. These blends also work well with a variety of vegetables and fresh herbs, like asparagus, peas, basil, and tarragon. Sweet dessert wines are traditionally enjoyed with strong blue cheeses, foie gras, or fruit-based desserts.
Sauternes and Barsac are usually reserved for dessert, but smart sommeliers know that they can be served at any time—before, during, or after the meal. Try these sweet wines as an aperitif with jamón ibérico or oysters with a spicy mignonette, or during dinner alongside hearty Alsatian sausage, poached lobster in beurre blanc sauce, or even fried chicken.