94% Cabernet Sauvignon,
4% Petit Verdot, 2% Cabernet Franc.
Only one of every four acres of Cabernet we grow on the Estate is deemed worthy of
becoming part of Rubicon. Even in extraordinary vintages such as this one, where all
of the fruit is of a very high quality, certain lots will stand apart and express a special
complexity. And, though nearly all vintages of Rubicon contain Merlot, Petit Verdot and
Cabernet Franc, our Cabernet Sauvignon was so expressive this year and had such a lush
texture on its own, we did not feel the need to add Merlot to the blend. The addition of
the highly colored, high energy Petit Verdot added immediate mouthfeel and seamless
texture to the Cabernets. Furthermore, because of the intense concentration of flavors in
our fruit, only small quantities of Cabernet Franc were included. The wine was then aged
in new French oak barrels for twenty months, to soften the tannins.
Opulent and richly textured, our 2007 Rubicon has a velvety mouthfeel with wellintegrated
tannins. Dark, decadent flavors of black sour cherries, crushed wild berries,
and black currants create a foundation upon which rest alluring notes of vanilla, spices,
violets, and tobacco leaves. Though this vintage seems ready to enjoy now, the power and
purity of our 2007 Rubicon will allow it to age for 20+ years.
"New oak stands out in toast and caramelized wood sweetness on this Cab, overshining to some degree the underlying blackberry, cherry and black currant fruit. It's quite a fashionable, delectable young wine, and will probably be consumed too early by many people who buy it, but it's really a cellar candidate. Made with a few drops of Petit Verdot and Cabernet Franc, it should develop for 12–15 years."
"Complex aromas of fresh leather, currant, spice, tobacco, black licorice and plum lead to a ripe, rich, full-bodied palate, elegantly proportioned and stylish, firming on the finish where this picks up a touch of mineral and crushed rock. Cabernet Sauvignon, Petit Verdot and Cabernet Franc. Drink now through 2020."
"Dominated by tannins at first, this yields little beyond coffee-scented richness unitl it reveals bold, juicy fruit after a day of air. It's a sweet, rich vintage of Rubicon, needing several years to mellow and develop complexity. For seared steak. "
Wine & Spirits