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Flat front label of wine

Rudd Oakville Estate Proprietary Red 2002

Bordeaux Red Blends from Napa Valley, California
  • RP94
  • WS94
0% ABV
  • JD98
  • RP97
  • V95
  • RP95
  • RP94
  • RP99
  • WS94
  • RP98
  • RP95
  • RP94
  • RP95
  • RP94
  • WS91
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Currently Unavailable $109.00
Try the 2014 Vintage 249 99
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Winemaker Notes

Though weather during harvest was dry, cool spells interspersed with two brief heat spikes ultimately allowed for ideal flavor development in the grapes.

Blend: 79% Cabernet Sauvignon, 11% Cabernet Franc, 6% Petite Verdot, 3% Merlot, 1% Malbec

Critical Acclaim

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RP 94
Robert Parker's Wine Advocate
Still firm, backward and atypically youthful for a 2002, Rudd’s blend of Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec and Petit Verdot displays enormous promise, but it needs to be forgotten for another 3-5 years. Its inky/blue/purple color is followed by notes of graphite, roasted coffee, subtle barbecue smoke, blackberries, blueberries and hints of acacia flowers, ink and camphor. Rich, full-bodied and layered, it should be at its peak between 2017-2037.
Rating: 94+
WS 94
Wine Spectator
Dense, rich and focused, with a solid core of ripe currant, blackberry, earth, herb and anise, framed by a firm wall of tannins.
Barrel Sample: 92-94 Points
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Rudd
Rudd, Napa Valley, California
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Rudd winery was established in 1996, when Leslie Rudd purchased the 54-acre estate in Oakville. Since the purchase, Mr. Rudd has made extensive renovations to the property, to include a complete replanting of the vineyards to close-spaced, red Bordeaux varietals and the expansion and renovation of the winery, including custom-designed tanks and a gentle, gravity-flow system. In addition, 22,000 square feet of caves have been dug below the winery to provide ideal aging conditions. In April 2002, Charles Thomas joined the Rudd team as Director of Vineyards and Winemaking. Charles brings to Rudd over 25 years of winemaking and vineyard experience. Along with the proprietary red wine from Oakville, Rudd will continue to produce small quantities of Napa Valley Sauvignon Blanc and Bacigalupi Vineyard Chardonnay from the Russian River Valley.

Napa Valley

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One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960's, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.

The Napa wine industry really took off in the 1980's, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Napa whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that claim specific characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those is the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth reds with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Wines from the mountain regions are often more structured and firm, benefiting from a lot of time in the bottle to evolve and soften.

Bordeaux Blends

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One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington, and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec, and/or Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde river, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

In the Glass

Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux can be bold and fruit-forward or restrained and earthy, while New World facsimiles tend to emulate the former style. In general, Bordeaux red blends can have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.

Perfect Pairings

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful, and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb, or smoked duck.

Sommelier Secret

While the region of Bordeaux is limited to a select few approved grape varieties, the New World is free to experiment. Bordeaux blends in California may include Syrah, Petite Sirah, Zinfandel, or virtually any other grape deemed worthy by the winemaker. In Australia, Shiraz is a common component.

MLNOAKSTATE_2002 Item# 122515