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Beaulieu Vineyard Rutherford Cabernet Sauvignon 2009

Cabernet Sauvignon from Napa Valley, California
  • RP90
  • V90
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Winemaker Notes

This wine exudes its sense of place—the personality and quality of Cabernet Sauvignon grown on Napa Valley's Rutherford Bench. Our 2009 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.

Critical Acclaim

RP 90
The Wine Advocate

It takes Rutherford dust to make great Cabernet,” said legendary winemaker André Tchelistcheff. Our 2009 Beaulieu Vineyard Rutherford Cabernet Sauvignon gives proof to his statement with rich dark fruit character woven with enticing anise, cocoa, licorice, loam and dried-herb notes.

V 90
Vinous / Antonio Galloni

The 2009 Cabernet Sauvignon Rutherford is a mouthful. This big, brawny Cabernet Sauvignon is loaded with dark red fruit, smoke, tar and licorice. It shows gorgeous balance and fabulous length in an up-front style that is sure to find many admirers for many reasons, not the least of which is its soothing price tag. Despite its overt fruit, the 2009 seems to have more than enough structure to drink well for another 5-7 years, maybe more.

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Beaulieu Vineyard

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Beaulieu Vineyard, , California
Beaulieu Vineyard
The deep roots of Beaulieu Vineyard were first planted back in 1900, when founder Georges de Latour noticed similarities with his native Bordeaux and declared the Napa Valley ideal for winemaking. Planting vineyards in Rutherford with grafted, phylloxera-resistent French vines, the Cabernet Sauvignon that de Latour crafted from these grapes gave the world a taste of California's promise as a world-class winemaking region. In 1938, de Latour hired the young Russian-French enologist, Andre... View More

Sangiovese

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The perfect intersection of bright fruit and savory earthiness...

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.