New Customers Save $20 off $100+* with code AUGUSTNEW
New Customers Save $20* with code AUGUSTNEW
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Inglenook Rubicon (375ML half-bottle) 2006
We took a gentle approach to the winemaking, allowing the must to cold soak for a period of four days prior to the onset of fermentation. Once the cap had risen, both punch-downs and pump-overs were made to optimize extraction. The majority of the musts were left on the skins for as long as 24 days to complete dryness. A portion of these macerations were gently warmed to 88 degrees Fahrenheit after fermentation to fully extract and complex the abundant tannin and anthocyanin (color). The result was impressively round and complex wines right out of the fermentor. The new wines were moved to 80% new French Oak barrels for 22 months.
Our 2006 Rubicon reflects the extended growing conditions of the vintage, displaying an elegant lusciousness of flavor as well as a long, round finish. The harmonious character of the vintage is augmented by the more classic impression of weight and fresh precision of the fruit. It is a vintage that offers much complexity and will repay aging, but is already balanced and integrated.
The new Rubicon, which is almost all Cabernet Sauvignon, brings to mind the 2003 and 2004. It doesn’t have the sheer force of 2002 or 2005, but it's certainly a classic Rutherford wine, and has a good future. Bone dry, it shows herb-infused flavors of blackberries, cocoa, spices and smoky sandalwood, and yes, the tannins are dusty. Drinkable now, with a good decant, and should develop in the bottle over the next 6–8 years.
Supple, graceful and harmonious, with a mix of ripe, fleshy espresso bean, mocha, dried currant and dusty berry fruit that's focused and persistent, ending with firm yet integrated tannins. Best from 2011 through 2016.
Francis Ford Coppola's reassembly of Gustave Niebaum's Inglenook estate produces some of Napa Valley’s finest cabernets. This 2006 has yet to show at the level of recent vintages: It's still tight and floral, with a bitterness to the tannin that brings to mind Mexican chocolate. With age, the opulence of the fruit and oak may become more prominent; for now, it needs a rich cut of prime rib to balance the tannin.
A decade later, Francis Ford Coppola purchased 1,500 acres of this historic property and revived Captain Niebaum's fine winemaking tradition. In 1995, Niebaum-Coppola acquired the remainder of the property and restored the Inglenook Estate to its original dimensions.
Known for bold reds, crisp whites, and distinctive sparkling and fortified wines...
Known for bold reds, crisp whites, and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place the primary emphasis upon its own native grapes. Though the country’s climate is diverse, it is generally warm to hot. In the center of the country lies a vast, dry plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought. Because of its location on the Iberian Peninsula, many of Spain’s wine regions are located on or near the milder coast, either of the Bay of Biscay to the north, the Atlantic Ocean to the northwest, or the Mediterranean sea to the south and east. Each of these regions has its own unique soil, climate, and topography, as well as principal grape varieties.
In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate, though elsewhere the most popular wines are generally red. Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache), as well as rich, nutty whites from Viura. Ribera del Duero produces opulent, fruity, top-quality wines from almost exclusively Tempranillo. Priorat, a sub-region of Catalonia, blends Garnacha with Cariñena (Carignan) to make bold, full-bodied wines with a hint of earthiness. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. Sherry, Spain’s famous fortified wine, is produced in a wide range of styles from dry to lusciously sweet at the country’s southern tip in Jerez. Since the 1990s, international varieties like Cabernet Sauvignon, Merlot, and Sauvignon Blanc have been steadily increasing in importance in several regions.