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ctlee , Brent

Market Pricing

Average Retail:
$98.80 Details
W.Searcher Avg.: $98.80
W.Searcher Low: $89.68
W.Searcher High: $161.12
Avg Auction:
(of 3 listings - 96 months )
$35.47 Details
Date   Listing Low High Avg
Date Merchant Price  
Avg Marketplace:
(of 1 listings - last 12 months)
Date Quantity Sale Price  
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2003 BV - Georges de Latour Private Reserve Cabernet Sauvignon - USA - California - Napa - Napa Valley - Red

USA - California - Napa - Napa Valley

Red Cabernet Sauvignon
Producer Notes

In 1900, when Georges de Latour's wife, Fernande, first laid eyes on the land that would become their original Rutherford vineyard, she named it "beau lieu," or "beautiful place." Shortly thereafter, de Latour sold his thriving cream of tartar business, bought the four-acre ranch and founded Beaulieu Vineyard with the vision of making Napa Valley wines that would rival those of his native... More »

IWC ...
Drink Dates
Comm: 2009-2015 VF: 2005-2018

IWC ...
Source International Wine Cellar
Issue Issue 130
Author warnblinker
Site / Blog   Trust Rating 99.296%
Tasted On 01/29/2012
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Author Wes B
Site / Blog   Trust Rating
Tasted On 12/14/2010

wasn't overly impressed

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Author gotwine
Site / Blog   Trust Rating 86.297%
Tasted On 12/13/2009
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Author JoyLovesWine
Site / Blog   Trust Rating 100%
Tasted On 09/29/2009

winemaker's notes: WS review 95 ABOUT THE WINE Georges de Latour is the classic, original Reserve California wine. Aged 20 months in oak, it reflects many decades' experience with our historic vineyards in Napa. Hand-harvested fruit, whole berries, careful but vigorous extraction during fermentation and gentle handling throughout provide a wine for the ages. This wine is nearly opaque black-ruby color with purple highlights. The aromas show strength of black fruits, licorice, black pepper and minerals, with Rutherford accents of black olive, peppercorn and dark cherry. Full-bodied in texture, this wine has pronounced, dense and concentrated flavors of black currant, anise, sweet vanilla and distinctive minerality. The rich tannins are balanced by medium acidity providing freshness. Deeply full of character, this vintage will require 7 to 9 years aging to reach maturity, yet tastes fine now; it is an excellent example of the vintage. ABOUT THE VINEYARDS Georges de Latour Cabernet Sauvignon showcases our best fruit, primarily derived from the original BV vineyards in Rutherford, now enhanced by a high percentage of unique clones with stronger flavors, like Clone 6, Clone 4 and Clone 337. These vineyards and a few others in Oakville and St. Helena are moderate- to low-yielding sites with gravelly-loam soils and ideal drainage for Cabernet Sauvignon. ABOUT THE VINTAGE The 2003 vintage was a season of contrasts-a cool wet spring, then warm late May, cool June-July and wet August, followed by heat waves in September-October leading to a late harvest finale in November! The even pace of harvest allowed us to pick fruit at optimum maturity. The quality of the late-picked grapes like Cabernet Sauvignon was excellent. The extended summer-like weather in fall was ultimately the key factor in producing high quality fruit this vintage.

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Author Lord Azrael
Site / Blog   Trust Rating
Tasted On 05/25/2009

A gorgeous wine, exquisitely structured and beautifully smooth. The bouquet is rich with baked plums, cinnamon and clove, with hints of mocha and anise. The anise persists on the palate, joined by notes of toffee, blackberries and spice. Soft tannins accentuate the mouthfeel. The finish is smooth and persistant. I purchased this wine in 2006 and aged it for about two and a half years. It was well worth the wait.

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Author Just1
Site / Blog   Trust Rating
Tasted On 01/24/2009
Drink Dates 2009-2015

consumed on inauguration night. fairly aromatic from the start. cassis, red and black fruits. The nose gained an earthy quality after 90 minutes or so. medium to full bodied, slightly more red that black fruit in the mouth.. not quite mouthfilling with some dust on the rather shortish finish..

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A flawed bottle may be affected by cork taint, heat (maderized), oxidation, or excessive sulfur. Additionally, some people consider wines tainted by Brettanomyces (Brett), a non-spore forming genus of yeast, a flaw although there is much controversy surrounding the subject.
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