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Rubicon Estate Rubicon(2003)
- Winery:
- Rubicon Estate
- Varietal:
- Region:
- USA > California > Napa > Rutherford
- Type:
- Red Wine
- User Tags:
- dense, rutherford, ava, (tree) fruit, stone fruits, maceration, spirit, cherry, cellar, fifteens
Vintage
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.
Winemaking Notes
All Rubicon Estate vineyards are harvested read more...
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.
Winemaking Notes
All Rubicon Estate vineyards are harvested read more...
-
July 2008
- All Rubicon Estate vineyards are harvested by hand in the early morning. The grapesarrive at the winery in small bins and the fruit is hand-sorted before crushing. A secondsorting of the must removes any remaining leaves or pieces of broken stems. The must isallowed to Âcold 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 varyfrom one to three weeks. Rubicon is fermented in wooden Taransaud open-top tankswhich hold the natural warmth of the fermentation longer into the maceration. read more...
-
April 2008
- All Rubicon Estate vineyards are harvested by hand in the early morning. The grapesarrive at the winery in small bins and the fruit is hand-sorted before crushing. A secondsorting of the must removes any remaining leaves or pieces of broken stems. The must isallowed to Âcold 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 varyfrom one to three weeks. Rubicon is fermented in wooden Taransaud open-top tankswhich hold the natural warmth of the fermentation longer into the maceration. read more...
- Rubicon Estate Rubicon
- 93W&S
-
September 2007
- November 2007
-
No written review
