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BV Century Cellars Cabernet Sauvignon 2004

Cabernet Sauvignon from California
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    Winemaker Notes

    This prodigious Cabernet Sauvignon possesses ripe notes of blackberry, cherry and dried spice. It has a dense, full-bodied texture that is rich, and intense beautifully framed by fine tannins giving it structure and elegance. The wine expands on the palate offering generous amounts of ripe fruit and enticing texture.

    The silky texture of this finely crafted Cabernet Sauvignon make it the perfect stand-alone full bodied red wine, but for the full thrill of this wine try pairing this wine with roasted prime rib or leg of lamb.

    Critical Acclaim

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    BV Century Cellars

    BV Century Cellars

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    BV Century Cellars, , California
    BV Century Cellars
    Beaulieu Vineyard was named by Fernande de Latour, the wife of BV founder Georges de Latour. Georges purchased the property in 1900 and surprised Fernande by bringing her to the spot that would eventually be the birthplace of one of California's premiere wineries. One look and Fernande was in heaven - she exclaimed "Beaulieu!" which means "beautiful place" in French. That is how BV or Beaulieu Vineyard got its name.

    Fernande's famous hospitality and Georges de Latour's entrepreneurial spirit are how the BV winery gained its reputation. Fernande would be sure that if she hosted anyone in her home, she would always greet the guest with a glass of wine at the door. Georges, on the other hand, was out and about town and was quickly becoming a highly respected figure in the California wine industry. In 1902, the opportunity to purchase more property was presented to him by his neighbor and he bought and planted 127 acres, conveniently located right next to his home.

    By 1911, Georges was already garnering attention for his work. This is a quote from the St. Helena Star in May 1911, "When it comes to quality, California is greatly indebted to Mr. G. de Latour, of Rutherford, who for some years has imported hundreds of thousands of the choicest French grafted wines, which have been planted in all the important vineyards in the state."

    New York

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    An often-overlooked wine-producing state that has recently begun to garner widespread attention, New York trails significantly behind California and Washington in volume produced but is ahead of Oregon. The vast majority of its produce is dedicated to large-scale production of wines made from Vitis labrusca and French-American hybrid varieties, like the common table grape Concord. The quality of New York’s best wines, however, should not be underestimated. Divided into six AVAs—the Finger Lakes, Lake Erie, Hudson River, Long Island, Champlain Valley of New York, and Niagara Escarpment, which crosses over the borders into Michigan as well as Ontario, Canada—the state experiences varied climates, but in general summers are warm and humid while winters are cold and can carry the risk of frost well into the growing season.

    The Finger Lakes region has long been responsible for some of the country’s finest Riesling, and is gaining traction with elegant, light-bodied Pinot Noir and Cabernet Franc. Experimentation with cold-hardy European varieties is common, and recent years have seen the successful planting of grapes like Grüner Veltliner and Saperavi. Long Island, on the other hand, has a more maritime climate influenced by the Atlantic Ocean, and shares some viticultural characteristics with Bordeaux. Accordingly, the best wines here are made from Merlot and Cabernet Franc. The Niagara Escarpment is responsible for excellent ice wines, usually made from hybrid variety Vidal.

    Riesling

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    A regal variety of incredible purity and precision, Riesling possesses a remarkable ability to reflect the character of wherever it is grown while still maintaining easily identifiable typicity. This versatile grape can be just as enjoyable dry or sweet, young or old, still or sparkling, and can age longer than nearly any other white variety. Riesling is best known in Germany and Alsace, and is also of great importance in Austria. The variety has also been particularly successful in Australia’s Clare and Eden Valleys, New Zealand, Oregon, Washington, cooler regions of California, and the Finger Lakes in New York.

    In the Glass

    Riesling is low in alcohol, with high acidity, steely minerality, and stone fruit, spice, citrus, and floral notes. At its ripest it leans towards juicy peach and nectarine, and pineapple, while in cooler climes it is more redolent of meyer lemon, lime, and green apple. With age, Riesling can become truly revelatory, developing unique, complex aromatics, often with a hint of gasoline.

    Perfect Pairings

    Riesling is very versatile, enjoying the company of sweet-fleshed fish like sole, most Asian food, especially Thai and Vietnamese (bottlings with some residual sugar and low alcohol are the perfect companions for dishes with substantial spice), and freshly shucked oysters. Sweeter styles work well with fruit-based desserts.

    Sommelier Secret

    It can be difficult to discern the level of sweetness in a Riesling, and German labeling laws do not make things any easier. Look for the world “trocken” to indicate a dry wine, or “halbtrocken” or “feinherb” for off-dry. Some producers will include a helpful sweetness scale on the back label—happily, a growing trend.

    ULL421503_2004 Item# 91777

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