This wine exudes its sense of place—the personality and quality of Cabernet Sauvignon grown on Napa Valley’s Rutherford Bench. Our 2010 Beaulieu Vineyard Rutherford Cabernet Sauvignon captures this area with briary blackberry, dark plum, black cherry, chocolate and tobacco leaf. The famous Rutherford Dust gives the wine cocoa-powder tannins and texture, while well-integrated oak adds toasty mocha notes to the generous aromas and expansive flavors. One 9L bottle arrives in One case.

 

Tasting Notes:

This wine exudes its sense of place—the personality and quality of Cabernet Sauvignon grown on Napa Valley’s Rutherford Bench. Our 2010 Beaulieu Vineyard Rutherford Cabernet Sauvignon captures this area with briary blackberry, dark plum, black cherry, chocolate and tobacco leaf. The famous Rutherford Dust gives the wine cocoa-powder tannins and texture, while well-integrated oak adds toasty mocha notes to the generous aromas and expansive flavors.

Vineyard Notes:

Ninety percent of the grapes for this wine were selected from vineyard blocks in our historic BV Ranches No. 1 and No. 2, which provide the velvety dark-fruit character and firm structure that we desire for this Cabernet Sauvignon. These vineyards are located on the Rutherford Bench, where ideal alluvial fan soils—composed of gravel, sand and loam—allow the vines to root deeply and bring up minerals that develop unique flavors in the grapes. Winemaker Jeffrey Stambor chose the balance of the grapes from highly regarded growers that we have worked closely with for many years.

Other Notes:

We hand harvested the grapes and rushed them across the road to our winery. To bring out the rich, layered fruit expression inherent in Rutherford Cabernet Sauvignon, we destemmed the grapes and then cold soaked the must for two to three days for gentle flavor extraction. During the eight- to twelve-day fermentation, we pumped over the cap to incorporate the flavor-rich skins into the juice. Malolactic fermentation rounded the flavors (part done in-barrel) and 18 months of barrel aging infused the wine with oak spice nuances.