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Beaulieu Vineyard Bv Chardonnay Carneros Napa Valley 2011

External Review by We Speak Wine:

Wine: Delicate nuances of peach, pear, apple, honeycomb and white flowers fill the elegant aromas and flavors of our 2011 Carneros Chardonnay. Hints of vanilla and sweet smoky oak from fermentation and aging in small oak barrels add enticing complexity. Aging on the yeast enhanced the creamy texture that carries the lingering crème brûlée finish. Pair this wine with appetizers and lighter entrées, such as filet of sole, papaya and crab salad, asparagus quiche, chicken breasts with julienne of vegetables and creamy celery root soup with truffle oil. Vineyard: We selected all of the grapes from our Beaulieu Vineyard Ranches No. 9 and No. 8, where the vines, grafted to Dijon clones 95 and 76, yield small, intensely flavored berries. These Chardonnay vineyards are located in the cool, windy Los Carneros American Viticultural Area (AVA) at the southernmost tip of Napa Valley. The region’s shallow clay-loam soils and marine-influenced climate foster ripe, beautifully balanced Chardonnay expression. Winemaking: We hand harvested the Chardonnay into small bins at night and rushed them to our winery. After gently pressing the whole clusters, we barrel fermented 90 percent of the wine in small oak barrels for complexity, with the balance in stainless steel tanks for pure fruit expression. “I used cool fermentation temperatures to capture this vintage’s delicate fruit and floral nuances,” said Winemaker Domenica Totty. Ten months of sur lie (on the yeast) aging enhanced the rich, silky texture and integrated the creamy notes from partial (50 percent) malolactic fermentation. Vintage: The 2011 vintage was full of cool-weather challenges, yet with meticulous care to the vines and maintaining nerves of steel, we were rewarded with bright, elegant Chardonnay. After winter dormancy, the growing season got off to a late start due to an unusually wet winter and spring. A final spring storm caused shatter during bloom, shrinking the size of the crop. For the second year in a row, cool temperatures continued through summer to make the harvest one of the latest on record. While our Chardonnay yields were small in 2011, we are very pleased with the wine’s layers of nuanced flavors and beautifully balanced acidity. Varietal Composition: 98% Chardonnay 2% Viognier Barrel Aging: 90% barrel fermented, 100% barrel aged for 10 months 85% French oak 10% Hungarian oak 5% American oak (20% new barrels) Alcohol: 14.3% Acidity: 5.0 g/L pH: 3.78

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Beaulieu Vineyard:
"Beau lieu" - A Beautiful Story about a Beautiful Place 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 Vi... Read more
"Beau lieu" - A Beautiful Story about a Beautiful Place 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 France. De Latour quickly made a name for himself by importing Phylloxera-resistant rootstock from Europe to the recently-ravaged fledgling California wine industry. He also began selling wine to the Catholic Church, establishing a strong relationship that would allow Beaulieu Vineyard to become the only Napa Valley winery to remain in business during Prohibition. In fact, during Prohibition the winery increased its business. After the repeal in 1933, de Latour began searching for someone who could contribute European winemaking expertise. In 1938, he traveled to France and returned with André Tchelistcheff, famed viticulturist and enologist who instituted the philosophy of continuous innovation in vineyard and winery to which we remain dedicated today. Tchelistcheff introduced cold fermentation for white wines, malolactic fermentation for reds and aging red wines in small, French oak barrels. He also tasted the de Latour family's private wine-what they called "Private Reserve"-from the 1936 vintage. This Cabernet Sauvignon-based wine was so distinctive that Tchelistcheff insisted it be bottled and sold as the winery's flagship offering. The result was the inaugural release of Georges de Latour Private Reserve Cabernet Sauvignon, a wine that was destined to become Napa Valley's first "cult" Cabernet. Today we continue to turn to innovative practices to craft wines in our bold, classic style. We have become a leader in clonal research, and our BV Clone Reserve Cabernet Sauvignon wines are highly acclaimed. Most recently we completed a new state-of-the-art winery within one of our original buildings. The Georges de Latour Private Reserve Winery utilizes the latest technology in combination with time-honored traditions for the production of this exceptional, wine-the longtime benchmark of Rutherford Cabernet. Read less

External Reviews for Beaulieu Vineyard Bv Chardonnay Carneros Napa Valley

External Review
Source: We Speak Wine
04/02/2015

Wine: Delicate nuances of peach, pear, apple, honeycomb and white flowers fill the elegant aromas and flavors of our 2011 Carneros Chardonnay. Hints of vanilla and sweet smoky oak from fermentation and aging in small oak barrels add enticing complexity. Aging on the yeast enhanced the creamy texture that carries the lingering crème brûlée finish. Pair this wine with appetizers and lighter entrées, such as filet of sole, papaya and crab salad, asparagus quiche, chicken breasts with julienne of vegetables and creamy celery root soup with truffle oil. Vineyard: We selected all of the grapes from our Beaulieu Vineyard Ranches No. 9 and No. 8, where the vines, grafted to Dijon clones 95 and 76, yield small, intensely flavored berries. These Chardonnay vineyards are located in the cool, windy Los Carneros American Viticultural Area (AVA) at the southernmost tip of Napa Valley. The region’s shallow clay-loam soils and marine-influenced climate foster ripe, beautifully balanced Chardonnay expression. Winemaking: We hand harvested the Chardonnay into small bins at night and rushed them to our winery. After gently pressing the whole clusters, we barrel fermented 90 percent of the wine in small oak barrels for complexity, with the balance in stainless steel tanks for pure fruit expression. “I used cool fermentation temperatures to capture this vintage’s delicate fruit and floral nuances,” said Winemaker Domenica Totty. Ten months of sur lie (on the yeast) aging enhanced the rich, silky texture and integrated the creamy notes from partial (50 percent) malolactic fermentation. Vintage: The 2011 vintage was full of cool-weather challenges, yet with meticulous care to the vines and maintaining nerves of steel, we were rewarded with bright, elegant Chardonnay. After winter dormancy, the growing season got off to a late start due to an unusually wet winter and spring. A final spring storm caused shatter during bloom, shrinking the size of the crop. For the second year in a row, cool temperatures continued through summer to make the harvest one of the latest on record. While our Chardonnay yields were small in 2011, we are very pleased with the wine’s layers of nuanced flavors and beautifully balanced acidity. Varietal Composition: 98% Chardonnay 2% Viognier Barrel Aging: 90% barrel fermented, 100% barrel aged for 10 months 85% French oak 10% Hungarian oak 5% American oak (20% new barrels) Alcohol: 14.3% Acidity: 5.0 g/L pH: 3.78



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