Blend of Cabernet Sauvignon (62%), Merlot (24%), Cabernet Franc (12%) and Petit Verdot (2%). In the glass the color is very deep black / red with a purple rim. In the nose aromas of violets, ripe plums, black currant, cedar, graphite, minerality and intense spiciness. On the palate full and powerful, structured with fresh dark fruit and finished with fine soft polished tannins. Long great and complex aftertaste. Allready great and now ready to age in my cellar.
Ageing Potential: 15 - 20 years, provided wine is stored in ideal cellar conditions.
Blend Information: 67% Cabernet Sauvignon, 14% Merlot, 12% Cabernet Franc and 7% Petit Verdot
Food Suggestions: Ideally served at 18°C - 20°C.
In The Vineyard
The Cabernet Sauvignon is grown on low yielding, predominantly biotite partially decomposed granite gravel topsoil rich in quartz and feldspar to a depth of approximately 600mm with a loamy clay subsoil. The Merlot vineyards are planted on more clay rich, yet well drained soils to ensure moisture retention and availability to the vines roots right through the summer. There are considerable deposits of iron-rich Laterite in the Merlot vineyards which accentuates the fruit definition and mineral profile of the wine. The Cabernet Franc Vineyard is situated on very well drained, stony Vilafontes soil with approximately 20% clay which is ideal for this variety. The Petit Verdot is on Oakleaf 3 soils
About The Harvest
All the vineyards were green harvested during veraison to reduce yield, increase concentration and fruit definition. The cold winter and mild spring were ideal to promote very even canopy development and good fruit set. Good winter rains in 2012 ensured sufficient soil moisture in our clay-rich soils, particularly important for Merlot. The crop was healthy due to the ever- present prevailing South Easterly sea breezes. The fruit from each vineyard was harvested in small lots and fermented separately to monitor vineyard expression.
In The Cellar
The Cabernets were given quite lengthy macerations to ensure complete extraction of the perfectly ripe fruit, but the Merlot was given even longer post fermentation maceration to encourage complete polymerization of complex tannins and add a broad, juicy and silky texture to the blend as a whole. Malolactic fermentation was completed in barrel for 7 months before assessment and assemblage. The 2013 Rubicon is 67% Cabernet Sauvignon, 14% Merlot, 12% Cabernet Franc and 7% Petit Verdot, this variety now really starting to assert itself as an important component of Rubicon The wine spent a total of 19 months in 65 % new French Nevers oak with 35 % 2nd fill Nevers and Alliers barrels.