Private Reserve Georges de Latour Napa Valley Cabernet Sauvignon

This was a well-stored example and the cork was in pretty great shape; extracted with the aid of a Durand. Opened about an hour before service and poured into a decanter. Enjoyed over the course of a couple hours. The 1981 pours a garnet color with a slight orange-ish rim; medium viscosity with moderate staining of the tears and some sediment. On the nose, the wine is vinous with mostly desiccated notes of dark and red fruit: red currants, confected cherry, organic earth, mushroom, leather, eucalyptus, baking spice. Umami AF. On the palate, the wine is dry with medium tannin and medium acid. While showing its age, this is very much alive. The entire bottle was enjoyed by all. Drink now.

@Peter van den Besselaar @Jim Trobaugh @Stanley Barrios @Jim Trobaugh @John Van Trijp @Willem Jan Withagen @Freek Welter

1974 vintage. Perfect level. Smells maderized. Better in the mouth. Has seen better days, but still drinkable.

With Christmas Prime Rib seasoned in Maldon salt, fresh garlic, Thyme, Rosemary. Pepper, Basted in butter, meat juice, drenched on Campari Tomatoes & Shallots.

This bottle was good but it’s not up to others I’ve had in the last year.

It’s a night of consecutive first year decades, 90 & 80. Enjoyed in reverse order.

I had an 80 from Andy Beckstoffer’s cellar at Pebble Beach Food & Wine in April 24 with Andy & Tor Kenward. This library bottle I bought recently at K&L is better than what I had a Pebble. Just look at the cork!

Glorious mouth entry. Juicy, perfect, ripe fruit that shows age but it is not missing a step. Blackberries, black raspberries, dark, juicy, poached strawberries, baked rhubarb mid, dark cherries, candied raspberries to raspberry pudding. Just a touch of v/a, chocolate pudding/fudge, mocha, caramel, light, soft, sun tea, softened baking spices- cinnamon, clove, nutmeg & vanillin, some fresh & dry herbs, dark, rich soils with dry leaves, evolved, dark spices w/ some palate heat, dry top soil, limestone powder, hint of mint, with & fresh florals that are; dark, red, blue & liquid violets and lavender sprinkled in, perfect acidity and perfectly balanced, softly tensioned, knitted and a refined finish that lasts two-minutes.

This bottle is in a perfect spot & as good as it gets. Perfectly stored. It has another 5 years. Liquid, velvety tannins. One of the more perfect bottles I’ve had in 5-10 years.

Photos of, my tasting at Pebble Beach Food & Wine. The retail wine shop at Spanish Bay, Andy Beckstoffer & Tor Kenward.

60’s are alive and well boys and girls!

A little dried in the nose and brown at the edges. Great underlying fruit, but a touch dried out

Very pure. Dark plum, violets, iron. Light and pure. Very good

This is a large-scale yet compact example of BV’s flagship wine. Displays notes of kirsch, maraschino cherries and tobacco on the nose. The nose gives way to a heady cocktail of maple syrup and moderate toasty oak. Plush tannins add weight on the mid-palate. Exceptional example at the price. Let this unfurl over the next few years.

1995 | Cabernet Sauvignon
Beaulieu Vineyard; Georges de Latour Private Reserve
Napa Valley; California, USA
(92-94; Drink 2015-30)