Our winemaking processes honor our exceptional fruit with meticulous winemaking that reveals the distinctive varietal personality of the grapes. Whites are cold-fermented to retain their bright, vibrant character, while Reds undergo cold-soaking for optimum extraction of color, flavor and tannin, followed by small-barrel fermentation and aging in oak barrels selected for their type of oak, level of toast and age. To determine the best blends, we keep each small vineyard lot separate throughout the entire winemaking process. This allows us to note the effect of clone, soil, microclimate and growing season on the developing wine from each vineyard parcel. We then blend the individual barrel lots to create wines that are the best expression of their terroir.
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.