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2017 Beckstoffer Vineyard Georges III Cabernet Sauvignon 1.5L
2017 Beckstoffer Vineyard Georges III Cabernet Sauvignon 1.5L - View 1
2017 Beckstoffer Vineyard Georges III Cabernet Sauvignon 1.5L - View 2

2017 Beckstoffer Vineyard Georges III Cabernet Sauvignon 1.5L

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$400.00
/ 1.5L
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"It was a dream to work with these grapes from Beckstoffer's Georges III vineyard.  This revered plot is a piece of Napa's history.  With this wine, we wanted to pay tribute to Georges de Latour, the original French vigneron who helped put our region on the world wine map."  - Helen Keplinger

Tasting Notes
An extraordinary color that is dense and dark ink red. The nose is complex and regal with a brooding dark fusion of elderberry, shiitake mushroom, and bone marrow. A quick swirl of the glass reveals scents of nori, oyster sauce, and iodine. The palate is expansive, silken, and drenching with the Rutherford AVA trade-mark dark fruits and hints of earthy red dust. Coupled with a grip of fruit-derived tannin weight and polished seamless oak. The back palate finishes with power, sheen, and reverence.
Blend
100% Beckstoffer Vineyards Georges III Cabernet Sauvignon
Aged
100% New French Oak from Taransaud and Sylvain Cooperages
Alcohol %
14.8
Winemaker Notes
Bottled unfined and unfiltered
Agro Ad Amphorum
Latin Translation: From Soil to Bottle
The grapes were hand-harvested in the cool early morning, meticulously vinified by Helen Keplinger, then placed into our finest French barrels. These new, premium oak barriques from the Taransaud (Cognac) and Sylvain (Libourne) cooperages imbue the wine with added depth and character, helping it transform ready for bottling, which we carried out unfiltered and unfined.

Philosophy
Generous, distinct, and finely layered, our special edition Georges III Vineyard Cabernet Sauvignon will make a majestic partner for food. This wine will continue to mature and develop in your cellar. Try it with a leg of lamb cooked in red wine and mountain herbs, braised short ribs with sun-dried tomatoes and black olives, baked eggplant with wild mushrooms, or mature semi-hard cheeses like aged Gouda or French Ossau-Iraty.