Georges de Latour Private Reserve Cabernet Sauvignon 2017 Beaulieu Vineyard

Tasting Note Georges de Latour Private Reserve Cabernet Sauvignon 2017

Vanilla, caramel, and spices are harmoniously woven into the fruit bouquet without overpowering it. Cabernet Sauvignon forms the backbone: deep, rich, and still slightly reserved on the edges. The heat of 2017 is expressed not as heaviness, but as richness. Warm the wine to 16-18 °C and let it breathe.

Grape Varieties

The blend of the 2017 Beaulieu Vineyard Georges de Latour Private Reserve is as follows:

• 97% Cabernet Sauvignon: the source of tannins and the core element of blackcurrant
• 3% Petit Verdot: adds color and a deeper, more powerful structure

Cellaring Potential

This bottle van age well in the cellar for 20 years (till 2040+). The tannins derived from Cabernet Sauvignon, the dry, astringent flavors characteristic of grape skins and oak, form the foundation of the wine, and the 2017 vintage possesses the necessary concentration. 

Store in a cool, dark place, ideally at a temperature of around 12-14 °C. Serve at 16-18 °C.

About Beaulieu Vineyard

Rutherford, California, is where Beaulieu Vineyard began, on a 1,5 hectare farm that Fernande de Latour spotted around 1900 and called a beautiful place, which is how the estate got its name. Her husband Georges sold his business to buy it, aiming at wines that could stand next to those of his native France. He also imported pest-resistant vines and supplied European varieties to colleagues across the California wine industry. In 1938 he hired André Tchelistcheff, the Russian-born winemaker whose ideas on terroir and innovation still shape the house style. Tchelistcheff pushed for bottling the family's private 1936 wine, and the first Georges de Latour Private Reserve Cabernet Sauvignon followed in 1941, named for the founder. Michel Rolland came in as blending consultant for the reserve wines in 2010. Trevor Durling is only the fifth chief winemaker here.

Terroir & Climate

Rutherford sits on the Napa Valley floor and tends to have higher temperatures than Oakville, which lies directly to the south. Since the fog rising from San Pablo Bay arrives later in this central region, the vines benefit from more hours of sunlight. The soil is loose, gravelly, and highly porous, allowing for rapid drainage. This is exactly what Cabernet Sauvignon needs, as wet soil causes the vines to channel their energy into leaf growth rather than fruit production. The western bench is the birthplace of Georges de Latour grapes.

Winemaking

Trevor Durling has guided Georges de Latour Private Reserve Cabernet Sauvignon toward a more refined and approachable style, one that is closer to the Beaulieu Vineyard bottled wines of the 1960s and 1970s than to the typical heavy style of Napa. Fruit from Rutherford forms the core of the blend. Michel Rolland has provided consulting on the reserve wine blend since 2010. It is aged entirely in French oak barrels.

Food Pairing

The tannins in Cabernet need to harmonize with the wine's enveloping flavors. It pairs well with grilled Côte de boeuf, and a slow-roasted lamb shoulder with rosemary is also an excellent choice. If you prefer a meatless dish:

• Grilled: Eggplant and bell pepper dishes. The charred flavors complement the spicy notes of the oak.
• Aged Cheddar or Parmesan: The savory flavors help balance the tannins.
• Mushroom: A ragù sauce made with plenty of butter