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Rubus Pinot Noir 2017

ID No: 445947
Country:Italy
Region:Veneto
Winery:Rubus
Grape Type:Pinot Noir
Vintage:2017
Bottle Size:750 ml
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Rubus Pinot Noir 2018

The Rubus Project was created by Fran Kysela as a way to source & sell incredible wines at value prices. All wines in this international project are hand-selected by Fran Kysela. Rubus wines are fruit driven, true-to-type values that over deliver - a true representation of quality for the consumer at an excellent price.

Grapes are sourced from the Lessini hills in the Colli Berici, where the cold nights allow the aromatic compounds in the grapes to develop. The vines, 20 years old on average, are planted on calcareous soils of volcanic origin.

Nice garnet and red color. Expressive and charming on the nose with cherry and blackberry aromas. On the palate, the wine has a nice spicy note. The length to the finish is round and long.


Rubus Pinot Noir  is made from 100 percent Pinot Noir from Veneto Italy

Tasting notes: Nice garnet and red color. Expressive and charming on the nose with cherry and blackberry aromas. On the palate, the wine has a nice spicy note. The length to the finish is round and long.

Vineyards: 
The grapes are grown primarily on the hills south of Vicenza, the Colli Berici, where the hillside sites ensure lower yields and better ripeness of the grapes.
The vineyards are located in the hills and are south-west facing. The hillside sites experience cooler nights, allowing the aromatic compounds in the grapes to develop. The vines are trained using the Guyot system, planted on calcareous soils of volcanic origin.
Average age of the vines is around 20 years old.

Vinification: 
The grapes were harvested, destemmed, crushed and then cool soaked for 24 hours. Maceration on the skins took place before fermentation at temperatures of up to 22°C. Following malolactic fermentation, 30% of the wine was aged in oak for four to five months prior to bottling.

Winemaker: Alberto Marchisio
Acidity: 5.3 g/Liter
RS: 5.6 g/Liter
pH: 3.42

Nice with roasted or grilled beef, game and a very good companion for matured cheese.

DuMol Ryan Pinot Noir Jentoft Vineyard 2017

When we consider the potential of a piece of land to grow world-class wine, we immerse ourselves in the physical characteristics of soil type, depth, texture and drainage, slope aspect, sun exposure, et cetera—myriad complex details. On site potential alone, Jentoft likely sits at the top of our entire vineyard portfolio. 

The site’s coastal marine soils are remarkably shallow with underlying sandstone bedrock poking through the topsoil. Lean, “boney” soils generally yield low-vigor vines and powerful wines, and that’s what we have here. The potential is incredible, and now that these vines are mature, we’re seeing the promise realized.

Our new vintage of Jentoft Vineyard Ryan Pinot Noir is highly evocative of this steep hillside site high in the coastal mountains surrounded by the forest. To me, it represents the essence of coastal Russian River Pinot Noir: intensity, vibrancy, deeply pitched fruits with pulsating acidity and an incredible length of flavor. We’ve bottled Ryan Pinot Noir from several sites since 2002 , and this is the pinnacle of achievement for this wine so far.

The wine opens with a sense of tiny dark intense wild berries, tart and explosive, pine needle freshness and hints of cedar amplifying the aromas. The palate is sappy, dark and elevated with Rainier cherry, cassis and huckleberry fruits. There’s laser-like intensity to the wine’s driving flavors as they expand along the dry, firm palate, exotic floral, gravelly nuances extending the lingering finish. No need to decant. Drink between 2020 and 2027. 

Review:

A total knock-out, the 2017 Pinot Noir Ryan Jentoft Vineyard is a wine of real depth and intensity. Super-ripe dark cherry, plum, mocha, cloves, lavender and licorice give the Jentoft a real sense of brooding power. There is plenty of Russian River exuberance to match the potent tannins. Far from an easygoing supple Russian River Pinot, the 2017 needs time to soften. It is every bit as impressive today as it was last year.

-- Antonio Galloni Vinous 97 Points

 Vinous Antonio Galloni: 97
Ferren Pinot Noir Silver Eagle Vineyard 2017

Ferren Pinot Noir Silver Eagle Vineyard is made from 100 percent Pinot Noir.

Winemaker Matt Courtney learned what he knows of Pinot Noir on the Sonoma Coast during his eight-year apprenticeship with Helen Turley of Marcassin Vineyards. At Ferren he employs artisan methods crafting his wines in small lots from single-vineyard sources with native fermentation and without fining or filtration. | Falling Bright

Silver Eagle Vineyard rests atop Stoetz Ridge, the land mass that divides the remote Sonoma Coast from the Russian River Valley. This vineyard experiences both the cooling ocean breezes of the nearby Pacific, as well as the warmth of the interior valley. The wine made from this unique confluence of climates is extraordinary: the Pinot Noir a rare balance of explosive wild berry, mouthwatering acidity, and rich, polished tannins; the Chardonnay a fascinating juxtaposition of briny minerality and candied citrus. [ The late Ulises Valdez - brilliant vineyard manager and owner of this vineyard - built his family home on this spectacular site.] | Ferren

Review:

"Refined and elegant, with a lithe, creamy texture to the dried red fruit and berry flavors, lengthening out with forest forest floor notes. The fine-grained, minerally finish shows leafy accents and hints of sandalwood. Drink now through 2025.—K.M.”


- Wine Spectator Insider (March 18th 2020), 94 pts



 Wine Spectator: 94
Fullerton Bella Vida Pinot Noir 2017

Fullerton Three Otters Pinot Noir is made from 100% Pinot Noir - 40 years old

11 months in 25% new Oak and 75% neutral

Bella Vida Vineyard is perched high in the heart of the Dundee Hills. This picturesque site provides elegant fruit from the storied Jory soils of the AVA. LIVE certified.
 

Aromas of cherry and raspberry flow into finely-tuned layers of cedar, cocoa, licorice, and baking spices. The palate pulses with energy as the silky tannins and gorgeous mid-palate captivate your senses. A radiant and profound experience.

A co-fermentation of Dijon clones 113, 667, and 777, this wine expresses the volcanic soils of the Dundee Hills elegantly, yet powerfully. Upon arrival, the grapes were immediately de-stemmed into an open-top two-ton fermenter. Following a seven day cold soak, the wine started fermenting slowly at a cool temperature. To manage extraction, we utilized one to two punch-downs and one pump-over per day, with two rack-and-returns at the beginning and middle of fermentation. As fermentation neared the end, the must was heated to achieve a peak temperature of 94° F resulting in optimum extraction, and then we immediately chilled the wine to extend the time on the skins, while switching to one pump-over per day to limit harsh, seed-tannin extraction. After a total of 19 days on the skins, we drained and pressed the wine, keeping the free-run and press fractions separate. This bottling contains only the free run fraction. Following two days of settling, the wine was racked to barrel and aged for 11 months in 25% new French oak and one month in tank prior to being bottled unfined and unfiltered.


Laird Pinot Noir Ghost Ranch 2017

Laird Pinot Noir Ghost Ranch is made from 100 percent Pinot Noir

9 months in French Oak (60% new)

Vineyard workers have long reported seeing people between the rows and down by the creek, people who simply disappear when approached. Hence the name “Ghost Ranch”. This is our family’s seventh vintage of Pinot Noir.

Tasting Notes: With enticing garnet hues, that leads way to aromas of fresh raspberries, toasty oak, Bing cherries and baking spice. With a medium body and a balanced smooth palate that opens to distinct layers of wild strawberry, vanilla & sweet cherry compote.

Easily paired with a variety of cuisine including Pasta Puttanesca, cedar plank salmon or Paella.

Loring Cooper Jaxon Pinot Noir 2017

Loring Cooper Jaxon Pinot Noir is made from 100% Pinot Noir

Aged 10 Months in French Oak (15% New)

A special blend in honor of Cooper Jaxon Loring - the next generation of Loring. We don't limit the wine to any
specific AVA, but rather look for a blend that is big, bold, and super tasty!

Juicy and vibrant, with aromas of raspberry puree, blackberry and spring flowers.

Vines are planted on Arroyo Seco Sandy Loam soils on the following vineyard sites: Rancho La Viña, Kessler-Haak, Clos Pepe, John Sebastiano, Aubaine, Rosella's and Sierra Mar.
Vinification is traditionnal with minimal intervention.
Wine went thought Malo-Lactic fermentation and was bottled without filtration.

pH 3.61
Clones: Pisoni, 113, 115, 667, 777, 23

Pairs well with steak and lamb, spicy foods & mild cheeses.

Review:

"This fun and whimsical label from Brian Loring delivers his rich style of Pinot Noir at an affordable price, offering aromas of black cherry, forest herbs, damp sage and crushed slate. The palate is earthy, offering flavors of dark berry, fennel frond, roasted meat and clove. Matt Kettmann"
- Wine Enthusiast (June 2019), 92 pts - Editors' Choice




 Wine Enthusiast: 92
Product Description

Vintage information: The 2017 vintage was characterized by a cold winter with abundant rainfall. At the end of April, there was a period of frost. For this reason, blossom only began to appear towards the end of May, with an earlier start on the lower slopes. Sunny weather followed, however, frost and drought eventually meant that this was a relatively challenging vintage in terms of quantity. Nevertheless, the grapes were harvested in good condition.


Rubus Pinot Noir  is made from 100 percent Pinot Noir from Veneto Italy

Tasting notes: Nice garnet and red color. Expressive and charming on the nose with cherry and blackberry aromas. On the palate, the wine has a nice spicy note. The length to the finish is round and long.

Vineyards: 
The grapes are grown primarily on the hills south of Vicenza, the Colli Berici, where the hillside sites ensure lower yields and better ripeness of the grapes.
The vineyards are located in the hills and are south-west facing. The hillside sites experience cooler nights, allowing the aromatic compounds in the grapes to develop. The vines are trained using the Guyot system, planted on calcareous soils of volcanic origin.
Average age of the vines is around 20 years old.

Vinification: 
The grapes were harvested, destemmed, crushed and then cool soaked for 24 hours. Maceration on the skins took place before fermentation at temperatures of up to 22°C. Following malolactic fermentation, 30% of the wine was aged in oak for four to five months prior to bottling.

Winemaker: Alberto Marchisio
Acidity: 5.3 g/Liter
RS: 5.6 g/Liter
pH: 3.42

Nice with roasted or grilled beef, game and a very good companion for matured cheese.

Winery: Rubus

The Rubus Concept
Rubus wines are a private label created and used by Kysela Pere et Fils, LTD in order to buy, bottle and market wine found at incredible quality/price ratio. All Rubus wines are selected by Fran Kysela MS.

It was first used for a superb batch of 1,200 cases of Amador county Zinfandel back in 1997.  The wine sold in a few days and the Rubus brand was not used since then.

During a trip in California in 2009, when Fran Kysela tasted some incredible wines (available in bottle but without label), he decided to help resurrect the brand creating an outstanding  Cabernet Sauvignon from Stag's Leaps district in Napa Valley (California) , followed by an excellent Chardonnay from Russian River Valley (California)

We then developed the Rubus Zinfandel from Lodi (California).

In 2011, we added a Shiraz/Viognier blend from the Barossa in Australia.

For 2012, the newest addition to the Rubus line is a Chardonnay from Colchagua Valley in Chile.

Rubus is now its own brand representing quality for the consumer and an incredible price along the way.

Rubus Meaning
The name RUBUS means "raspberry" in Latin and it is the name given to the genus of flowering plants in the rose family. For instance, here are some famous fruit from the Rubus family with their latin names:

Rubus fruticosus agg. – Blackberry
Rubus idaeus – European Red Raspberry
Rubus occidentalis – Black Raspberry
Rubus pensilvanicus – Pennsylvania Blackberry
Rubus strigosus – American Red Raspberry

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Rubus Chardonnay Colchagua Valley 2019

Rubus Chardonnay Colchagua Valley is made from 100 percent Chardonnay.

Attractive yellow color with some green tones. Its intense varietal character reminds one ripe fruits like pineapple, with notes of melon and honey well harmonized with oak. In the mouth it is full, rich and buttery.

Grapes are harvested in the morning in order to avoid high temperatures.

At the winery, the grapes are gently pressed.
Alcoholic fermentation is held between 15º and 16º Celsius.
Then, 25% of the wine goes into American Oak barrels for 3 months.
After this, the blend is made, clarified, cold stabilized and filtered. Right before bottling, the wine goes through an on-line filtration system (plate and sterile membrane) to ensure microbiological stability

As far as the food pairing, it is delicious with pasta, fish, seafood and mild cheeses. It is also delicious on its own as an aperitif.

El Ganador Malbec 2016

El Ganador Malbec is made from 100% Malbec, hand-harvested vineyards.
10% aged for 6 months in new French oak; then 6 months in the bottle.
The wine boasts is a rich ruby-purple color, and displays elegant flavors of black berries, ripe plum and robust spices with good balance and structure.

Maipe Cabernet Sauvignon 2018

Maipe Cabernet Sauvignon is made from 100% Cabernet Sauvignon, 35 years old vines.

Maipe was the Lord of the Winds for the ancient Andean Indians. He is still called upon to clear the skies after heavy rain, or to temper the summer heat.

This Cabernet Sauvignon has an intense ruby red color with aromas and flavors of ripe blackcurrant, red pepper, mint, chocolate and vanilla hints.

35 years old vines. 14 day fermentation with selected yeasts at 26-28°C; 5 days post fermentative maceration; 1 day delestage; malolactic fermentation.

The fruit and tannins are perfectly balanced to give a wine of excellent structure making it ideal for grilled meats, game, pasta or pizza.

Kynsi Pinot Noir Bien Nacido Vineyard 2012

Displays a compelling bouquet of strawberry, summer wildflowers, white rock, cola and the renowned Santa Maria Spice. Tender, lithe flavors of tree ripened cherry, dried herbs and hibiscus tea follow, with a mouthfeel made of pure silk.

The Bien Nacido Vineyard is located in the Santa Maria Valley on the South Central Coast of California, just east of Santa Maria. The topography of the valley features transverse ranges with an east/west orientation, opening up to the Pacific Ocean. The climate is strongly influenced by the ocean providing ideal temperate growing conditions for Pinot Noir. Early spring warming, mild summer temperatures and late arriving cold fall temperatures provide a long growing season for the development of rich color along with concentrated and complex flavors.

 


Review:

An intricately layered nose of sagebrush, blood, pencil lead, soy, beef jerky, lilac, violet, lavender and tight cranberries shows on this stunning wine from the historic vineyard. The palate offers rounded red fruits and cherry tomatoes that tighten around a sagebrush core, bolstered by lots of oregano, black pepper, dried basil and eucalyptus.

-Wine Enthusiast 94 Points

 Wine Enthusiast: 94
Finca Sobreno Ildefonso Toro 2014

Finca Sobreno Ildefonso Toro  is made from 100% Tinta de Toro
Very Old Vines (Minimum 80 years of age)
Aged in 100% new French Oak Barrels for 18 months + 12 months in the bottle

The wine is produced in very limited quantity from the estate's oldest vineyards (80 years old vines) and is fermented in 2,000-liter open-top fermentation vats. Our winemaker punches down the cap by hand three times a day using the traditional pigeage method to ensure optimal extraction.

The name of the wine is the surname of the San Ildefonso family, father Roberto and daughter Paloma, and represents the apex of their winemaking tradition.

Tasting notes
Deep cherry color.
Very expressive, elegant and complex with ripe fruit, mineral notes, sweet spices, chocolate aromas and intense toasts.
Powerful, tasty, round and very smooth. We find again black berries, mineral notes, chocolates with roasted aromas. Very long after taste.

Soil types:
The soil is formed by sediments of sand, clay and limestone, which produce a dark lime-bearing topsoil, with fine and coarse sands.
This year we had low rain falls getting very healthy bunches. Besides, cool nights and not very hot days at the end of the cycle were excellent for a complete ripening of the grapes, full of nuances.

Winemaking and aging
The fruit is manually selected and picked in small cases. After destemming the grapes are stored in 2.000 liter open fermenter tanks and cold maceration at 8ºC during 8 days. Three times a day the cap of the skins is submerged manually (pigeage) and after the alcoholic fermentation is finished at a controlled temperature, the wine is macerated until the wine maker determines the appropriate extraction polyphenols. The malolactic fermentation is carried out in new French oak barrels. The wine was aged in new French oak barrels for 16 months, followed by another 12 months minimum in the bottle.

Ideal for red meats, lamb, roasted meat and strong cheeses

Review:

"The 2014 Finca Sobreño Ildefonso is a Tinta de Toro selection from 60-year-old vineyards fermented with indigenous yeasts and matured in oak barrels for 18 months with rackings every six months. It's serious and combines power and elegance, it shows very good balance and freshness and fine-grained tannins. Great showing. 50,000 bottles were filled in May 2018. - Luis Gutierrez"
- Robert Parker's Wine Advocate (Issue #238, August 31st 2018), 91 pts

"The tiny production 2014 Ildefonso Toro is also all Tempranillo that spent 16 months in new French oak followed by a year in bottle before being released. It has more black and blue fruits, with subtle violet and chocolate notes, medium to full body, a stacked mid-palate, and a big finish. It’s a rich, powerful wine that has loads to love. It too should easily keep for 10-15 years."
- Jeb Dunnuck (March 2019), 91 pts

 Wine Advocate: 91 91 Points
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