Rutherford Reds Four Pack

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Tasting Notes

2017 RU3

Deep hues of dark red illustrate the density of this wine. Dark blackberry and black plum encompass nuances of espresso, dark chocolate and toasted vanillin oak along with a hint of dusty terroir. Cassis, black plum, and blackberry dominate with integrations of dark chocolate and toasted oak. This is a dark, centered wine of tremendous length with a structured core and fine-grained tannin.

2018 Rutherford Estate Vineyard Cabernet Sauvignon

Deep hues of purple and red illustrate the density of this wine. Red cherry, plum, and rasberry, and goji berries encompass nuances of coffee, black pepper, a hint of graphite, and toasted oak. Sweet ripe blackberry and plum dominate with integrations of anise and charred oak. This is a centered wine with nice texture.

2018 Rutherford Estate Vineyard Merlot

A burgundy shade of red commence this wine. Aromas of black plum and black cherry combine with graphite, milk chocolate, and black pepper with a subtle thread of vanilla from the toasted oak. This is a generous merlot with nice freshness on the palate show casing juicy blackberry and toasted oak.  There is a cocoa powder texture with smooth tannins and a long finish.

Winemaking

2017 RU3

The fruit was hand-harvested in the cool morning hours and brought to the winery in half-ton bins. At the winery, the clusters were sorted using a double sorting system. First, the clusters
were sorted by hand. The fruit then ran through a small de-stemmer that removed stems from the grapes before the individual berries being sorted to ensure that the ideal grapes were chosen. These berries were delivered to a fermenter where there was a period of resting on skins.

Warm fermentation temperatures were encouraged along with gentle cap maceration to achieve 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 for 20 months of maturation. Seventy-eight percent of the sorted berries used in this blend was 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 Rutherford Estate Vineyard Cabernet Sauvignon

The fruit was hand-harvested in the cool morning hours and brought to the winery in half-ton bins. At the winery, the clusters were sorted using a double sorting system. First, the clusters were sorted by hand. The fruit then ran through a small de-stemmer that removed stems from the grapes before the individual berries being sorted to ensure that the ideal grapes were chosen. These berries were delivered to a fermenter where there was a period of resting on skins. Warm fermentation temperatures were encouraged along with gentle cap maceration to achieve the desired color and structure for the wine before an extended maceration time on skins prior final pressing. The wine was transferred directly to barrel for 19 months of maturation.

Thirty five percent of the sorted berries used in this blend was fermented in small French tanks, thirty one percent of the sorted berries were fermented in small concrete tanks, and nineteen percent of the berries were fermented in new French oak barrels, all to add layers of complexity to the wine.

2018 Rutherford Estate Vineyard Merlot

 The fruit was hand-harvested in the cool morning hours and brought to the winery in half-ton bins. Clusters were sorted using a double sorting system: First, the clusters were sorted by hand then the individual berries were sorted to ensure that only the ideal grapes were chosen.  These grapes were delivered to a fermenter for a period of resting on skins. Warm fermentation temperatures were encouraged along with gentle cap maceration to achieve the desired color and structure before an extended maceration time on skins prior to final pressing.  The wine was transferred directly to barrel where it aged for 19 months. Sixty five percent of the berries used in this blend were fermented then aged in French Oak barrels for added layers of complexity.

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Accolades

2017 RU3

94 Points, James Suckling

94 Points, Jeb Dunnuck

92 Points, The Wine Advocate

2018 Rutherford Estate Vineyard Cabernet Sauvignon

92 Points, Jeb Dunnuck

92 Points, Wine Spectator

2018 Rutherford Estate Vineyard Merlot

94 Points, James Suckling

94 Points, Somm’s Journal

92 Points, Jeb Dunnuck

90 Points, Wine Spectator

 

 

 

 

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