(2003 Vintage) All Rubicon Estate vineyards are harvested by hand in the early morning. The grapes arrive at the winery in small bins and the fruit is hand-sorted before crushing. A second sorting of the must removes any remaining leaves or pieces of broken stems. The must is allowed to ‘cold soak’ for three to five days prior to the onset of natural fermentation. Depending on the age of the vineyard and quality of the tannins, macerations may vary from one to three weeks. Rubicon is fermented in wooden Taransa...
Robert Parker(2010 Vintage) Rating: 90/100 - As reviewed by Robert Parker on 12/12/2012
Wine & Spirits(2005 Vintage) Rating: 96/100 - As reviewed by Wine & Spirits Magazine on 06/08
Wine Spectator(2009 Vintage) Rating: 93/100 - As reviewed by Wine Spectator on 02/06/2013