Tasting Notes:

Our 2005 Beaulieu Vineyard® Napa Valley Cabernet Sauvignon expresses velvety layers of cherry, plum, rose and chocolate captured from vineyards throughout this renowned valley. Toasty oak from barrel aging adds warmth to the red fruit aromas and lingers on the palate. We captured the complexity of Napa Valley terroir by selecting grapes from several different regions known for distinctive Cabernet Sauvignon, then used the artistry of blending to create a beautifully balanced wine. Enjoy this Cabernet Sauvignon with steak grilled over grape canes or seared beef tenderloin with whole grain mustard.


After the grapes were destemmed and crushed, we fermented the must in stainless steel tanks until dry. We then pressed the wines and transferred them to American, French and Hungarian oak barrels to achieve an array of oak spices. Winemaker Jeffrey Stambor selectively blended the vineyard-lots together to create balance, structure and graceful style.

Vineyard Notes:

The diversity of soils and microclimates found in Napa Valley, as well as clones and cultivation techniques, contribute to the personalities of each vineyard. We selected vineyards from the 26-mile-length of the valley, with a focus on our BV® Rutherford and Calistoga ranches. Napa Valley produces only four percent of the grapes grown in California, yet it is known world-wide. Summer’s night fog, rolling up the long, narrow valley from the San Francisco Bay, keeps grape acid levels high while the sunny days yield ripe, rich flavors. This wine shows its Napa Valley appellation with vibrant fruit character and impeccable balance.

Production Notes:

100% Napa Valley

Winemaker Notes:

The 2005 vintage provided long hangtime for notably rich Cabernet Sauvignon character with balanced acidity. Heavy winter rains during vine dormancy gave way to a dry, mild March. Significant rains returned in April and May, delaying bloom and berry set. Summer temperatures were desirably mild, with few heat spikes. September’s fog and cool temperatures slowed sugar accumulation, and then perfect conditions arrived in October for a late harvest. We finished picking the bountiful Cabernet Sauvignon crop in late October, resulting in fully-developed flavors, without excessive sugar, and silky mature tannins.