Napa Valley Cabernet Sauvignon

When Georges de Latour purchased what would become BV Ranch No. 1 in 1903–1904, he was planting the first vines on the western Rutherford Bench — and in 1938, hired émigré winemaker André Tchelistcheff, who introduced cold fermentation, malolactic fermentation, and small French oak barrel aging to California in a single tenure, techniques now universal across the industry.

The vineyards sit on alluvial fan deposits washed down from the Mayacamas Mountains — a layered matrix of gravel, sand, and loam that drains aggressively, stresses the vine into deep root penetration, and yields small, thick-skinned berries with concentrated pigment and tannin.

Regular morning fog off San Pablo Bay moderates the growing season, preserving natural acidity. Winemaking follows a deliberate, unhurried protocol: hand-picked, optically sorted fruit undergoes a documented 7-day cold soak before fermentation, which is

conducted across three vessel types — stainless steel, 1,600-gallon French oak tanks, and 60-gallon new French oak barrels — with gentle hourly five-minute pump-overs for cap management.

Malolactic fermentation is completed in barrel. What sets BV apart from modern Napa's opulence-first producers is a deliberate restraint rooted in Bordeaux-style terroir fidelity: the house pursues the so-called 'Rutherford Dust' — a fine, cocoa-powder tannin texture unique to the western Bench — over sheer extraction.

No critic scores or drinking window are confirmed for this specific Napa Valley tier and vintage.