" We don't sell the wine without touching the vine "
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Inglenook Rubicon is made from 88% Cabernet Sauvignon, 8% Merlot, 3% Cabernet Franc, 1% Petit Verdot
Since its inaugural vintage in 1978, Rubicon has been the Estate's premier red wine, reflecting the soul of the property and expressing Francis Coppola's wish to create a Bordeaux-styled grand wine, that is, "a wine that can please contemporary taste, but with a historical aspect [that defines] our vineyards at their zenith."
Rubicon was named after the small river crossed by Julius Caesar in 49 B.C., declaring his intention to gain control of Rome, thereby launching a civil war among opposing factions. Over time the phrase "crossing the Rubicon" has come to signify any irreversible action with revolutionary intent or the outcome of which holds great risk. True to its uncommon depth, Inglenook's Rubicon continues to be a testament to the finely tuned rendering of a risk well-taken.
Strikingly rich in color and extract, the 2018 Rubicon is unquestionably a precocious, hedonistic wine. The exotic, well-knit aromas and flavors include ripe cassis, allspice, star anise, vanilla and black licorice. Upon entry, this full-bodied wine envelops the palate with its luxurious concentration and supple, silky tannins, supported by vibrant freshness from the balanced acidity, and perfectly-integrated French oak. Very long and expansive in the finish, the 2018 Rubicon will be memorable for decades to come.
Review:
Subtle and complex red with blackberry, black truffle, sweet tobacco and mahogany. Highlights of lavender and violets. Full-bodied and very tight with finesse and tension. Very polished, fine tannins. Long finish. Delicious already, but best after 2022.
-James Suckling 97 Points
-75x150.jpg "Bernardins Muscat Beaumes Venise VDN 2023")
Bernardins Muscat Beaumes Venise VDN 100% Muscat petits grains (75% Blanc, 25% Red)
Copper/rose hue and ripe soft aromas of orange, spice and flowers. The wine is full bodied with the texture of silk and flavors of orange custard, white peach, pear, apricot, toffee and orange peel.
The vineyards and their terroir are the essence of our wines. This is where everything starts and where we focus our efforts throughout the year. You can’t make great wine without great grapes.
The viticulture is essentially done by hand. Five people work full-time in the vineyards. They are supplemented by seasonal employees who work during bunch thinning and the harvest in order to bring out the very best in our vines. Working by hand and the attention each vine gets are fundamental. Pruning, de-budding, trellising, leaf removal and picking are thus carried out by hand with the utmost care.
We prepare the soil by using good old-fashioned ploughing. Organic compost is made from grape marc (the discarded stalks and skins).
As a way of protecting the plants, we only use phytosanitary products when necessary and within strict guidelines by staggering the treatments appropriately, to minimise the amount of chemicals used. We prefer to use as much as possible manual and organic techniques . Leaving natural grass cover, removing buds and leaves from the vines, preserving biodiversity around the vineyard: olive, almond and cypress trees, wild rosemary and capers.
In the spirit of respecting traditional techniques and the best elements of modern technology, cellar manager Andrew Hall and his winemaker son Romain Hall take family traditions very seriously.
When making our wines, the Muscat de Beaumes de Venise plays a central role and requires great care. After picking the grapes by hand, we press them straightaway to ferment the juice without skins. We don’t add any yeasts and keep the alcoholic fermentation in check by temperature control. Vin Doux Naturel winemaking involves stopping fermentation to preserve the grapes’ natural sweetness. During vinification, we watch the vats day and night and add the fortifying spirit just at the right moment. At this stage, the wine’s final balance is at stake. The wine is then aged in stainless steel tanks for 6 months before bottling.
Review:
"Butterscotch and apricot jam aromas. A lighter vintage of this cuvée, but very fresh and drinkable, and the best Muscat of the vintage by far. 110g/L residual sugar. In conversion to organic. - Matt WALLS"
- Decanter (November 2024), 91 pts
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