RU3 Vertical

$1,069.00

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Tasting Notes

Each 2023 holiday gift set is presented in a signature St. Supéry gift box.

2015

Dark and intense in color, RU3 showcases aromas of dark fruits. Blackberry, black cherry and plum mingle with espresso, dark chocolate, anise and toasted French oak. Black plum and black cherry continue through to the palate where they complement the dark cocoa and mocha flavors. This is a dense and refined wine with fine-grained tannins and a silky finish that lingers.

2016

Deep hues of dark red illustrate the density of this wine. Tight black currant and plum encompass nuances of mocha, slight clove, and toasted vanillin oak and a hint of dust. Sweet ripe blackberry and black cherry dominate with integrations of raspberry and chocolate, and toasted vanillin oak. This is a centered wine with tremendous depth and round tannin.

2017

Deep hues of dark red illustrate the density of this wine. Tight black currant and plum encompass nuances of mocha, slight clove, and toasted vanillin oak and a hint of dust. Sweet ripe blackberry and black cherry dominate with integrations of raspberry and chocolate, and toasted vanillin oak. This is a centered wine with tremendous depth and round tannin.

2018

A deep, dark red and purple hued wine with classic aromatics of blackberry, dark chocolate, and hints of tobacco with ribbons of black licorice, dried blueberries, and fragrant violets. Rich notes of blackberry, anise, black plum, and espresso fill the palate with a long, lingering finish. A wine of great strength and nuance highlighting super fine grain tannin that is elegantly textured.

Winemaking

Each 2023 holiday gift set is presented in a signature St. Supéry gift box.

2015

In the cool morning hours, the grapes were harvested by hand and brought to the winery where they were hand sorted. 50% of the sorted berries were placed directly into new French Oak barrels where they went through natural fermentation. The barrels were hand rolled six times a day to encourage cap maceration and extraction from the berries. After fermentation, the wine remained on the skins for an extended maceration and barrel integration. Once complete, the wine was drained and the skins removed. The drained wine then returned to the same barrel to age for 19 months.

2016

The fruit was hand-harvested in the cool morning hours and brought

to the winery in half ton bins. Upon receipt at the winery, the clusters were sorted by hand. The fruit then ran through a small destemmer prior to the individual berries being sorted to ensure that the most ideal grapes were chosen. These berries were delivered to a fermenter where there was a period of resting on skins. Warm fermentation temperatures along with gentle cap maceration achieved the desired color and structure for the wine before an extended maceration time on skins prior to final pressing. The wine was transferred directly to barrel to age for 19 months. Fifty percent of the sorted berries used in this blend were fermented in French Oak barrels to add layers of complexity to the wine. After fermentation, the wine remained in those same barrels for aging.

2017

The fruit was hand-harvested in the cool morning hours and brought

to the winery in half ton bins. Upon receipt at the winery, the clusters were sorted by hand. The fruit then ran through a small destemmer prior to the individual berries being sorted to ensure that the most ideal grapes were chosen. These berries were delivered to a fermenter where there was a period of resting on skins. Warm fermentation temperatures along with gentle cap maceration achieved the desired color and structure for the wine before an extended maceration time on skins prior to final pressing. The wine was transferred directly to barrel to age for 20 months. Seventy-eight percent of the sorted berries used in this blend were fermented in French Oak barrels to add layers of complexity to the wine. After fermentation, the wine remained in those same barrels for aging.

2018

The fruit was hand-harvested in the cool morning hours. The clusters were brought to the winery and sorted, first, by hand, then run through a small de-stemmer to ensure that the ideal berries were chosen. Warm fermentation temperatures were encouraged along with gentle cap maceration to achieve the desired color before an extended maceration time on skins prior to final pressing. The wine was then transferred to barrel for 20 months of maturation.

Ninety eight percent of the blend was fermented in wood. Seventy two percent of the berries were fermented in small French oak tanks, twenty five percent in French oak barrels, and three percent were fermented in concrete, adding layers of complexity in the blend.

Pairings have not yet been configured for this product.

Accolades

2015

96 Points, James Suckling

2016

95 points, James Suckling

92 Points, The Wine Advocate

2017

94 Points, James Suckling

94 Points, Jeb Dunnuck

92 Points, The Wine Advocate

2018

96+ Points, Jeb Dunnuck

95 Points, James Suckling

93 points, The Wine Spectator

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