Rubicon Estate...

Cask Cabernet Sauvignon 2003

Bin No

MENT/311

Size

1 x 75cl

Price

£48.00

Rubicon Estate CASK Cabernet epitomizes the property’s illustrious history and winemaking tradition. Francis and Eleanor Coppola’s 1995 reunification of the Estate provided the inspiration to create a Cabernet Sauvignon that would pay tribute to John Daniel, Jr., founder Gustave Niebaum’s grand-nephew, who successfully ran Inglenook Winery from 1934 to 1964 and created wines since judged by critics to be among some of the best ever produced. There are 235 planted vineyard acres at Rubicon Estate with nearly 130 acres dedicated to growing ultra-premium Cabernet Sauvignon.

The renowned Chateau and Cohn vineyards, which provide the grapes for this wine, produce Cabernet with tremendous depth, rich colour, profuse berry aromas, and the unmistakable flavour of ripe Bing cherries. Although CASK Cabernet and their flagship wine Rubicon are often comprised of fruit from a portion of the same vineyards, each features different lot selections - CASK Cabernet fruit prominently demonstrates true red cherry flavours - and an entirely custom élevage technique. Rubicon Estate is farmed organically out of respect for the environment and their vineyard staff, as well as their belief that organic grapes make better wine. Their vineyards are certified organic by
California Certified Organic Farmers (www.ccof.org).

The 2003 growing season in Rutherford commenced with spring rain and cool temperatures, creating a naturally low yield. Summer temperatures were relatively moderate, but autumn arrived with added warmth to transform the vineyards and deliver a winning vintage. The three-week stretch of 90 degree temperatures in October pushed the grapes into full ripeness, resulting in beautifully developed tannins and intensely flavoured fruit.

October made the 2003 CASK Cabernet. The entire season was cool with moderate temperatures and only a few days topping 100 degrees. In Rutherford, ripeness is almost always guaranteed, but the degree of ripeness is the stylistic decision of the individual producer. For CASK Cabernet, they want fully ripe, sweet cherry flavours with mouth filling textures. By early October, they had ripe Cabernet Sauvignon flavours, but not in the intensity that they would accept. They all had the belief that they would have to wait for a great wine. Finally, the weather that they had waited for arrived. For almost three perfect weeks, every day was sunny, mid 80s to low 90s, and Cabernet flavours moved into the deep briar and bright cherry flavours. Tannins were incredibly soft and macerations were extended to allow for full extraction of tannins and colour. CASK Cabernet was moved to American oak puncheons for 28 months before bottling.

The 2003 CASK Cabernet has layers of ripe, red cherries, plum, vanilla, cocoa, and toast. The flavour is intense, but with a pleasing, supple mouth feel. The wine is eminently enjoyable now, especially if served with intensely flavoured meats or cheeses, but it also can be aged for 5 to 10 years more.

Rubicon 2003

Bin No

MENT/312

Size

1 x 75cl

Price

£68.00

The bench lands of western Rutherford and the Estate’s specific clone of Cabernet Sauvignon define the heart of the Rubicon blend. Rubicon is a selection of the finest blocks of Cabernet Sauvignon, with small percentages of Merlot, Cabernet Franc and Petit Verdot adding layers of flavour. The entire 235 acres of contiguous Estate vineyards are certified organic, adding to the inherent quality and integrity of the fruit.

The cornerstone of Rubicon is the Garden Vineyard which is the oldest block of Cabernet on the Estate. It is planted to the original selection of Cabernet that founder Gustave Niebaum brought to the property in the early 1880s. This Cabernet has been selected and certified by the University of California at Davis as a heritage clone of historical significance. It was awarded a coveted clonal selection number by the University, the Niebaum Clone of Cabernet Sauvignon #29. This unique clone of Cabernet is essential for the creation of Rubicon.

2003 was a classic late harvest in Rutherford. Following a cool spring, the summer was very mild except for two heat spikes that produced temperatures over 100 degrees. As summer faded into fall, temperatures remained average to cool, pushing the Cabernet harvest into October. And October did not disappoint with a staggering 18 days of mid-80 degree weather under sunny, beautiful skies. The estate harvested nearly all of the Rubicon grapes during this idyllic period. All Rubicon Estate vineyards are harvested by hand in the early morning. The grapes arrive at the winery in small bins and the fruit is hand-sorted before crushing. A second sorting of the must removes any remaining leaves or pieces of broken stems. The must is allowed to ‘cold soak’ for three to five days prior to the onset of natural fermentation.

Depending on the age of the vineyard and quality of the tannins, macerations may vary from one to three weeks. Rubicon is fermented in wooden Taransaud open-top tanks which hold the natural warmth of the fermentation longer into the maceration. This allows the new wine to stabilize colour and increase the mouth feel of the new wine. Both traditional punch-downs (early stages of fermentation) and pump-overs are used, resulting in ultra-dense, coating and supple tannins.

Rubicon is characterized by aromas of black sour cherries and violets. These flavours are confirmed on the palate with the addition of black currant, wild berries and sweet vanilla from aging in 100% new French oak barrels.

There is an immediate sense of concentration on the mid palate with a luxurious and dense texture. While this wine is approachable now, it will develop further complexity with cellaring, easily fifteen to twenty-five years or more. This is one for the cellar.

Edizione Pennino Zinfandel 2004

Bin No

MENT/310

Size

1 x 75cl

Price

£24.00

The grapes for Edizione Pennino Zinfandel are grown on Rubicon Estate at the base of Mt. St. John. The fruit is harvested from vineyards comprised of reddish soils with a unique composition that gives this wine its wonderful, lifted aromatics. Two historic clones contribute to it: Morisoli and Werle. The Morisoli clone is of particular interest to the Estate since three generations of Morisoli family members have helped work the vineyards and harvests for 75 years. It provides the wine with blockbuster flavours of spice, cedar, and sweet fruit. The Werle clone became part of the estate in 1996 and adds aromas of chocolate and mocha, as well as a palate of dense, dark fruit. They use both traditional head-training and cordon-training methods for growing their Zinfandel.

Head training achieves extreme ripeness because the technique accommodates 360 degree exposure and fruit position, as well as different canopy elevations. Conversely, the uniform height and exposure of cordon-training leads to very precise flavours because of the uniform ripeness of the fruit.

Rubicon Estate is farmed organically out of respect for the environment and their vineyard staff, as well as their belief that organic grapes make better wine. Their vineyards are certified organic by California Certified Organic Farmers (www.ccof.org). Organically farming Zinfandel provides a challenge because Zinfandel has a soft, thin skin, which makes it vulnerable to mildew or botrytis, but the rewards make it worthwhile.

The 2004 vintage benefited from a spectacular summer with moderate temperatures - the type of weather winemakers dream. In September high pressure developed over Northern California, pushing the fog off the coast and raising the temperatures into the 90s for five consecutive days which escalated ripening and caused an early and ultra ripe harvest by Napa Valley standards. After hand-harvesting the grapes, each vineyard lot is hand-sorted and crushed. The must is then put on the sorting table to remove any remaining stems, then cold-soaked and fermented separately in 2 to 4-ton oak fermentors. Once the fermentation temperatures reach the 90s, the wine is punched down daily. After fermentation, the wine is racked into French and American oak barrels.

Edizione Pennino Zinfandel is an elegant and serious Zinfandel with briar and deep spice aromas. The palate is marked by ripe, unctuous, delicious fruit flavours of raspberry and blackberry with hints of cranberry, black pepper and cola. It’s easy to drink now but can be cellared for 8 to 10 years.