New oak stands out in toast and caramelized wood sweetness on this Cab, overshining to some degree the underlying blackberry, cherry and black currant fruit. It’s quite a fashionable, delectable young wine, and will probably be consumed too early by many people who buy it, but it’s really a cellar candidate. Made with a few drops of Petit Verdot and Cabernet Franc, it should develop for 12–15 years. *Cellar Selection*
Complex aromas of fresh leather, currant, spice, tobacco, black licorice and plum lead to a ripe, rich, full-bodied palate, elegantly proportioned and stylish, firming on the finish where this picks up a touch of mineral and crushed rock.
Dominated by tannins at first, this yields little beyond coffee-scented richness until it reveals bold, juicy fruit after a day of air. It's a sweet, rich vintage of Rubicon, needing several years to mellow and develop complexity. For seared steak.
The flagship wine, the 2007 Rubicon (94% Cabernet Sauvignon, 4% Petit Verdot, and 2% Cabernet Franc) has a nose of burning embers, subtle smoke, black currants, and sweet cherries. It is clearly the best of these wines. Medium-bodied, elegant, and meant for immediate consumption, it has enough stuffing and overall balance to evolve for 10, or possibly even 12-15 years in a very cold cellar. (RP)
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