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Beaulieu Vineyard Rutherford Cabernet Sauvignon (375ML half-bottle) 2007

Cabernet Sauvignon from Napa Valley, California
  • RP90
15% ABV
  • JS91
  • JS92
  • RP90
  • WW90
  • RP90
  • WS89
  • WE92
  • W&S91
  • CG90
  • W&S92
  • W&S92
  • WS88
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15% ABV

Winemaker Notes

Ideal conditions throughout the 2007 growing season made for a smooth and easy harvest of phenomenal quality. Napa Valley's famous night fog persisted during ripening, retaining bright grape acidity, while the moderately sunny days developed ripe flavors. The varietals ripened in textbook order, with late-maturing Cabernet Sauvignon wrapping up the harvest from late September to mid-October. Mother Nature dealt us a good hand for crafting beautifully balanced, opulent wines.

Our 2007 Beaulieu Vineyard Rutherford Cabernet Sauvignon expresses the terroir of the Rutherford appellation with lush, brambly blackberry, cassis and ripe black cherry character nuanced with cocoa, licorice, earth and cedar. Well-integrated oak spice from barrel aging heightens the aromas and lingers on the long, fruit-imbued finish. Ripe, firm tannins structure the dense, richly textured flavors, giving the wine both approachability and cellar-worthiness.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
The 2007 Cabernet Sauvignon Rutherford exhibits cedar, coffee and dark berry notes along with a dense ruby/purple color, a nice texture and a style that is somewhat of a throwback to the BV Cabernet Sauvignons made in the sixties and seventies. With pure fruit as well as an endearing texture, this is a beautiful wine to drink over the next 10-15 years.
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Beaulieu Vineyard

Beaulieu Vineyard

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Beaulieu Vineyard, Napa Valley, California
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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.

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 is now the world's most planted grape variety. 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 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 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.

CGM4639_2007 Item# 109680