Nose
boasting lush black cherry and plum fruit aromas with complex supporting scents of roasted earth, leather, licorice spice and mineral.
Palate
In the mouth, the wine is round, smooth and fruitful, with mouthfilling cherry, plum and mocha flavors that extend into a long, savory, black-cherry-and-spice finish
Growing Conditions
2010 was the latest in a string of cool growing seasons in California’s North Coast. The year began with substantial rainfall, which pushed back bud break, flowering and grape set by several weeks. After an unusually cool summer, heat spikes in late August kick-started full ripening. Cooler temperatures returned in early September, but classic Indian summer weather yielded grapes with mature, concentrated flavors. The result was a bevy of rich, elegant, beautifully balanced red wines, of which Rubáiyat is a prime example.
Winemaking
Each year, our winemaker, Julianne Laks, expertly blends multiple small lots of separately harvested, fermented and aged red varietals to create Rubáiyat, a smooth, fruitful red that beautifully accompanies a broad range of casual meals. Julianne and her team ferment the components of North Coast Rubáiyat in small, open-top, stainless steel tanks, using manual punchdowns to gently macerate the juice and skins and extract optimal color and flavor. The goal is to craft a medium-bodied, juicy red wine with vibrant acidity and supple tannins that’s delicious to drink on release. In 2010, the individual lots comprising Rubáiyat aged 14 months in French oak barrels, 20% new, and then were blended just before bottling to preserve the wine’s wonderfully fruit-forward aromas and flavors.
Food Pairing
including grilled burgers and steaks, barbecued ribs and chicken, spicy sausages and rich, tomato-based pastas.
