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Bv Beaulieu Vineyards Napa Cabernet Sauvignon 750ML 2012
Sku: 13890
Abundant sunshine during the fabulous 2012 growing season ripened the grapes slowly and fully, giving our Napa Valley Cabernet Sauvignon its deep, lush color and vibrant dark-fruit expr ...more
Product Rating
Critics Ratings:   (1)
Product Information
Country: United States
Region: California
Sub-Region: Napa County
Appellation: Rutherford
Grape Varietal: Cabernet Sauvignon
Type: Still wine
Reg. 27.49
Buy Bv Beaulieu Vineyards Napa Cabernet Sauvignon
20% discount on 12 bottles for only $21.99each! Buy a case of Bv Beaulieu Vineyards Napa Cabernet Sauvignon
Wine Advocate 89 points - The 2012 Cabernet Sauvignon Rutherford represents a beautiful value with notes of dusty, loamy soil, dark black cherries, black cassis, cedarwood and Christmas fruitcake. Fleshy, round and sexy, it should drink well for 8-10 years. (Oct 2014)

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Abundant sunshine during the fabulous 2012 growing season ripened the grapes slowly and fully, giving our Napa Valley Cabernet Sauvignon its deep, lush color and vibrant dark-fruit expression. The leisurely harvest, with no threat of rain, gave us time to keenly focus on each vineyard-block of wine. This Cabernet Sauvignon reflects the vintage with hints of violet, graphite and leather, which add complexity to the blackberry, cherry, blueberry and plum fruit expression. The bountiful fruit flavors, vibrant acidity and mature, muscular tannins allowed us to complement the wine with bolder amounts of vanilla-oak and mocha nuances this year—both from new barrels and long oak aging.

Our vineyards in the Rutherford and Calistoga regions showed brilliantly in 2012. We sourced the majority of the Cabernet Sauvignon and all of the Petite Sirah and Merlot from our estate vineyards in these two Napa Valley appellations. The diverse soils and microclimates, as well as the various clones and cultivation techniques, contributed to this wine’s complex flavor profile.

Wine maker notes
Grapes from sites throughout Napa Valley were harvested at optimal maturity, then de-stemmed and gently crushed into open-top stainless steel fermenters. Fermentation lasted 7-10 days, reaching a peak juice temperature of 80º F, before pressi_level2ng off at dryness. Fifteen percent of the wine underwent malolactic fermentation in barrel, contributing to a richer mid-palate texture and well-integrated new oak component. The wine was further aged in a variety of oak barrels prior to blending and bottling for 18 months in American and European oak barrels.

 
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