Muscat, which is thought to be named for the Frenchword “musque” meaning perfumed, has a distinctive and lovely set of aromas and flavors. To capture these, we fermented in the grapes in stainless steel tanks at low temperatures. Throughout the process, Winemaker Jason Dodge tasted the wine, which evolved daily as active yeasts turned the sweet juice into dry wine. At the height of aromatic intensity, Dodge arrested fermentation, preserving some natural sweetness and locking in the yeast volatiles. The resulting wine shows depth of flavors with a lovely musque.
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. He followed up on this belief by planting vineyards in Rutherford with grafted, phylloxera-resistant French vines. The Cabernet Sauvignons that de Latour crafted from these grapes gave the world its first taste of California’s promise as a world-class winemaking region. In 1938 de Latour hired the young Russo-French enologist Andre Tchelistcheff, who would become California’s most distinguished winemaker. Tchelistcheff’s knowledge of traditional French techniques and willingness to experiment in local conditions brought BV the Grand Sweepstakes Award at the Golden Gate International Exposition, and led to the creation of Napa Valley’s first reserve wine, Beaulieu Vineyard Georges de Latour Private Reserve Cabernet Sauvignon.
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