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Beaulieu Vineyard Signet Collection Sangiovese 1998
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.
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.
The perfect intersection of bright red fruit and savory earthiness, Sangiovese is among Itaaly's elite red grape varieties and is responsible for the best red wines of Tuscany. While it is best known as the chief component of Chianti, it is also the main grape in Vino Nobile di Montepulciano and reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino
Elsewhere throughout Italy, Sangiovese plays an important role in many easy-drinking, value-driven red blends and on the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed success growing in California and Washington.
In the Glass
Sangiovese is a medium-bodied red with qualities of tart cherry, plum, sun dried tomato, fresh tobacco and herbs. High-quality, well-aged examples can take on tertiary notes of smoke, leather, game, potpourri and dried fruit. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.
Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and fine-grained tannins create a perfect symbiosis with tomato-based dishes, braised vegetables, roasted and cured meat, hard cheese and anything off the barbecue.
Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may actually contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines as a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot or Syrah—with or without Sangiovese.