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Rudd Oakville Estate Proprietary Red 2006

Bordeaux Red Blends from Oakville, Napa Valley, California
  • RP95
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Winemaker Notes

The 2006 Rudd Oakville Estate Proprietary Red covers the broadest spectrum of flavors to date, combining dark, blue fruits such as black currant and dark berry aromas, and cedar on the nose. The palate shows structure and acidity followed by layers of velvety tannins with chocolate and deep roasted coffee. It ably carries our tradition of producing wines with exceptional power, depth and clarity.

Blend: 80% Cabernet Sauvignon; 9% Cabernet Franc; 8 % Malbec; 3% Petit Verdot

Critical Acclaim

RP 95
The Wine Advocate

The brilliant 2006 Proprietary Red Oakville Estate is a 1,890-case blend of 77% Cabernet Sauvignon, 11% Cabernet Franc, and the rest Merlot, Malbec, and Petit Verdot. Its dense purple color is followed by a sweet nose of charcoal, scorched earth, blackberries, blueberries, cigar tobacco, and cedar. Full-bodied with a sumptuous mouthfeel as well as ripe, noble tannins, this gorgeous red can be drunk now or cellared for two decades or more.

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Rudd
Rudd, , California
Rudd
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 and tourism...

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One of the world's most highly regarded regions for wine production and tourism, the Napa Valley is the AVA that brought worldwide recognition to California winemaking. The area was settled by a few choice wine families in the 1960's who bet that the wines of the area would grow and flourish. They were right. The Napa wine industry really took off in the 1980's, when vineyard lands were scooped up and vines were planted throughout the county. A number of wineries emerged, from large conglomerates to small boutiques to cult classics. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that lend even more character specifics to the wines. Furthest south is Carneros, followed by Yountville, Oakville & Rutherford. Above those two are St.-Helena and the valley's newest AVA, Calistoga. These areas are situated on the valley floor and are known for creating rich, smooth Cabernet Sauvignon, Merlot and Chardonnay. There are a few mountain regions as well, nestled on the slopes overlooking the valley AVAs. Those include Howell Mountain, Stags Leap District, and Mt. Veeder. Wines from the mountain regions are often more structured and firm, benefiting from more time in the bottle to evolve and soften.

An easy-going red variety with generous fruit and a supple texture...

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An easy-going red variety with generous fruit and a supple texture, Merlot’s subtle tannins make it perfect for early drinking and allow it to pair with a wide range of foods. One simply needs to look to Bordeaux to understand Merlot's status as a noble variety. On the region’s Right Bank, it dominates in blends with Cabernet Franc, and on the Left Bank, it plays a supporting role to (and helps soften) Cabernet Sauvignon—in both cases resulting in some of the longest-lived and highest-quality wines in the world. They are often emulated elsewhere in Bordeaux-style blends, particularly in California’s Napa Valley, where Merlot also frequently shines on its own.

In the Glass

Merlot is known for its soft, silky texture and approachable flavors of ripe plum, red and black cherry, and raspberry. In a cool climate, you may find earthier notes alongside dried herbs, tobacco, and tar, while Merlot from warmer regions is generally more straightforward and fruit-focused.

Perfect Pairings

Lamb with Merlot is an ideal match—the sweetness of the meat picks up on the sweet fruit flavors of the wine to create a harmonious balance. Merlot’s gentle tannins allow for a hint of spice and its medium weight and bright acidity permit the possibilities of simple pizza or pasta with red sauce—overall, an extremely versatile food wine.

Sommelier Secret

Since the release of the 2004 film Sideways, Merlot's repuation has taken a big hit, and more than a decade later has yet to fully recover, though it is on its way. What many viewers didn't realize was that as much as Miles derided the variety, the prized wine of his collection—a 1961 Château Cheval Blanc—is made from a blend of Merlot and Cabernet Franc.

JFK107003_2006 Item# 107003

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