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2005 Rudd - Oakville Estate Red Bordeaux Blend - USA - California - Napa - Oakville - Red

USA - California - Napa - Oakville

Red Bordeaux Blend
Producer Notes

Leslie Rudd, manager of Standard Beverage Corporation and Chairman of Dean & DeLuca, turned his attention to making his mark in the wine industry in 1996. He purchased a 55-acre estate in Oakville and put his substantial resources behind replanting the site, raising the bar of quality at every turn. Joining Rudd in this endeavor are Charles Thomas, former winemaker at Mondovi and Cardinale, and... More »

Score
93
IWC 90(+?)?
WA 94
WS 89-91
Drink Dates
Comm: 2008-2018 WA: 2007-2027
Buy from Vinfolio
750ml $79.95
Bid
2 for sale
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IWC 90(+?)?
Source International Wine Cellar
Issue Issue 138

($125; a Bordeaux blend based on 77% cabernet sauvignon) Bright, deep ruby. Cabernet-dominated aromas of cassis, graphite, bitter chocolate and violet. Tight and closed in the mouth, with a distinctly firm edge and some streaky acidity currently dominating the dark berry and mineral flavors. Will this show more breadth with bottle age? Finishes with major, drying tannins.

Professional content appears courtesy of Vinfolio
WA 94
Source Wine Advocate
Issue 174
Drink Dates 2007-2027

The 2005 Oakville Estate Proprietary Red turned out to be a final blend of 75% Cabernet Sauvignon, 11% Cabernet Franc, and the rest Malbec, Merlot, and Petit Verdot. There are around 2,300+ cases of this wine, which has a deep ruby/purple color and a beautifully sweet nose of blueberry and blackberry fruit intermixed with some burning embers, spring flowers, cedar, and subtle wood. It is full-bodied and dense, with hints of espresso roast and chocolate in the mouth. Precise, pure, and rich, it is a beauty that I think will age for at least two or more decades.

Professional content appears courtesy of Vinfolio
WS 89-91
Source Wine Spectator

This wine features a complex mix of ripe currant, black cherry and plum fruit with a spicy cedar and smoky oak overlay. Ends with crisp acidity and tannins.

Professional content appears courtesy of Vinfolio
Author tommy
Site / Blog   Trust Rating 97.381%
Tasted On 10/12/2013
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Comments
Author Anon
Site / Blog Trust Rating 91.69%
Tasted On 08/20/2013
Drink Dates 2007-2027

The 2005 Oakville Estate Proprietary Red turned out to be a final blend of 75% Cabernet Sauvignon, 11% Cabernet Franc, and the rest Malbec, Merlot, and Petit Verdot. There are around 2,300+ cases of this wine, which has a deep ruby/purple color and a beautifully sweet nose of blueberry and blackberry fruit intermixed with some burning embers, spring flowers, cedar, and subtle wood. It is full-bodied and dense, with hints of espresso roast and chocolate in the mouth. Precise, pure, and rich, it is a beauty that I think will age for at least two or more decades. A totally new viticultural and wine-making team is in place at Rudd, including viticultural manager, Bill Vyenielo, as well as superstars David Abreu and Michel Rolland. The new winemaker in addition to Rebekah Wineburg is Pat Sullivan. I think all of this reflects the meticulous perfectionism of proprietor Leslie Rudd, who wants to push this winery, with its fabulous source of vineyards (including the home estate right across the street from Screaming Eagle and down the slope from Dalla Valle), into the superstar stratum of Napa.

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Comments
Author rdalehite
Site / Blog   Trust Rating 91.69%
Tasted On 06/20/2013
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Author Leftymtb
Site / Blog   Trust Rating 92.941%
Tasted On 09/11/2011
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Author Southbound Union
Site / Blog www.myspace.com/southboundunion  Trust Rating 92.832%
Tasted On 11/10/2010

Good wine but not so good QPR. Really good nose but mouthfeel and finish were just "ok" (givn the price)

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Author DelanoP
Site / Blog   Trust Rating
Tasted On 09/17/2010
Drink Dates 2010

Incredible wine. Decanted for several hours, drank very smooth.

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Author Anon
Site / Blog Trust Rating 86.275%
Tasted On 07/23/2010

Fantastic wine

0 of 1 people found this useful
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A flawed bottle may be affected by cork taint, heat (maderized), oxidation, or excessive sulfur. Additionally, some people consider wines tainted by Brettanomyces (Brett), a non-spore forming genus of yeast, a flaw although there is much controversy surrounding the subject.
 
 
 
 
 
 
 
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