Beaulieu Vineyard Georges de Latour Private Reserve Cabernet Sauvignon 1996

  • ws91
  • wa88
Beaulieu Vineyard Georges de Latour Private Reserve Cabernet Sauvignon 1996

SKU 572


Nearly opaque, magenta-ruby color. Strong, sweet cassis, blackberry, roasted chestnut and herbal aromas are framed by definitive but not overarching vanilla-oak scents providing additional nuance. Ripe and sweet blackberry cabernet flavors show succulent fruit and mid-palate texture, with full body and ample mouthfeel. Firm but ripe tannins add structural support in the finish. An enjoyable and fleshy wine now, it should age well for two decades or more. Our finest lots of Cabernet Sauvignon were first selected in the vineyard by our winemaker for superior flavor and structure. At harvest, the grapes were fermented in open-top stainless steel tanks for 7-9 days, the must pumped over or punched down 2-3 times daily to get maximum, but gentle extraction. The wine was pressed at dryness and settled for a short time prior to being transferred to oak barrels to complete malolactic fermentation. After additional barrel aging, the separate lots were evaluated and blended prior to bottling.
Category Red Wine
Region California, Napa Valley, Rutherford
Brand Beaulieu Vineyard
Alcohol/vol 13.4%
  • ws91

Wine SpectatorGushing with berry and new wood character--perhaps a bit too much--but it's rich and powerful, with lots of good tannins and a long finish. Definitely a modern-style Napa Cab.--Georges de Latour Private Reserve vertical. Best after 2006.

James Suckling, February 29, 2000
  • wa88

Wine AdvocateBeaulieu's flagship, the 1996 Cabernet Sauvignon Georges de Latour Private Reserve, exhibits a deep ruby/purple color as well as aggressive toasty new oak, medium body, and firm tannin. The noticeable acidity exacerbates the firmness and tannic structure. Although very good, possibly excellent, it needs 2-4 years of cellaring. It should keep for 15-20 years. This wine needs more mid-palate as well as additional layers of flavor. Less acidification would open up the wine's texture.

Robert Parker, January 2000