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Rudd Cabernet Sauvignon Oakville Estate Grown 2003

Winemaker's Notes:

The 2003 Rudd Oakville Cabernet Sauvignon is the third vintage produced from the newly re-planted vineyards of our benchland site in Oakville. The vineyard is planted in very rocky, red volcanic soils using low-vigor rootstock, in a high-density, 4’ x 4’ vine spacing. The Cabernet Sauvignon for this wine came from the highly regarded Bordeaux clone #337 and two intensely-flavored, historic California clones, #4 and #15. The Cabernet Franc is clone #1, the Merlot is clone #181, the Petit Verdot is clone #400, and the Malbec is from clones #9 and #595. All of these low-yielding clones were planted because they consistently give high quality and are very effective at expressing our Oakville terroir. The 2003 growing season began several days later than normal and, as the result of a variably cool spring, was about a week behind by bloom in late May. Alternately cool and hot weather during bloom brought a flowering that promoted even ripening with slightly below average crop levels. Harvest began ten days later than normal, with Merlot on September 11 and 15, followed by Malbec on September 18 and 22, Cabernet Franc on September 19 and 20, and Petit Verdot on September 25. The Cabernet Sauvignon was harvested between September 30 and October 22. The weather during harvest was dry, with moderate temperatures bracketed by early September and mid-October heat spikes - allowing for full ripening. As a result, this wine has concentrated, fruitforward aromatics with a deep, rich mid-palate and a well-integrated finish. After 16 to 25 days on the skins, the wine went into barrel for twenty months. It was fined in-barrel with fresh egg whites and bottled unfiltered in June 2005. Blend: 76%Cabernet Sauvignon, 7%Cabernet Franc, 6 % Petit Verdot, 6 % Malbec, 5 % Merlot Appellation: Oakville Fermentation: Native yeast and natural malolactic Aging: 20 months in French oak; 80% new Cases produced: 2,450

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Rudd Estate:
In 1996, food and wine entrepreneur Leslie Rudd realized his 30-year dream of owning a winery in Napa Valley when he purchased a 55-acre estate in Oakville, an appellation recognized for outstanding Cabernet Sauvignon and Bordeaux blends. Today the red, rocky soils have been replanted and a stone winery with 22,000 square feet of subterranean caves has been built. This picturesque site is flan... Read more
In 1996, food and wine entrepreneur Leslie Rudd realized his 30-year dream of owning a winery in Napa Valley when he purchased a 55-acre estate in Oakville, an appellation recognized for outstanding Cabernet Sauvignon and Bordeaux blends. Today the red, rocky soils have been replanted and a stone winery with 22,000 square feet of subterranean caves has been built. This picturesque site is flanked by the renowned vineyards of Dalla Valle, Plumpjack, Harlan Estate's Bond, St. Eden Vineyard, Screaming Eagle, and Phelps Backus. Leslie Rudd hails from Wichita, Kansas. In addition to managing Standard Beverage Corporation, his home state's largest wine and spirits wholesaler, Leslie has forged a career in handcrafted luxury items and fine food, most notably as Chairman of Dean & DeLuca, the upscale nationwide purveyor of specialty foods, housewares and California wines. At Rudd Vineyards & Winery, the vintner has focused his love of fine-tuned artisanal tradition to create the first and only venture bearing his family's name. It will be a lasting legacy for his daughter and for many generations come. A quest for excellence and the financial resources to support it is what makes Rudd Oakville's most exciting up-and-coming winery. To make the best use of the winery's outstanding resources, David Abreu continues to consult as vineyard manager and Patrick Sullivan has joined the Rudd team as winemaker for the upcoming 2008 harvest season. Patrick returns home to the Rudd family after working with Randy Lewis as his winemaker and most recently as associate winemaker at the renowned Paul Hobbs Winery. Patrick shares Leslie’s vision of making the best wine from our Oakville Estate. Beginning with the 2000 vintage, Rudd is producing a cabernet family blend from the re-planted Oakville estate. Rudd also has close ties with a number of small, high-end growers allowing Rudd to produce small quantities of Sauvignon Blanc from the Napa Valley and Chardonnay from the Bacigalupi Vineyard in the Russian River Valley. Read less

Member Reviews for Rudd Cabernet Sauvignon Oakville Estate Grown

Add your review
Snooth User: 97mjr
339902,159
0.00 5
03/04/2009

Started a little oaky, dark fruit, settle down a little with over time, but probably would not purchase


Snooth User: Mackey
3670468
4.50 5
11/29/2007

Four and a half glasses


External Reviews for Rudd Cabernet Sauvignon Oakville Estate Grown

External Review
Source: JJ Buckley Fine Wines
09/22/2010

The 2003 Cabernet Sauvignon Estate Grown (76% Cabernet Sauvignon and the rest Cabernet Franc, Petit Verdot, and Malbec) exhibits a dense ruby/purple color, firm tannin, and an enticing nose of black currants, espresso roast, charcoal, and cedar wood.... Robert Parker's Wine Advocate. A Cabernet Sauvignon wine from California in USA. 2003 Rudd Estate Cabernet Sauvignon Estate Grown 1500ml


External Review
Source: NapaCabs.com
08/14/2012

The 2003 Cabernet Sauvignon Estate Grown (76% Cabernet Sauvignon and the rest Cabernet Franc, Petit Verdot, and Malbec) exhibits a dense ruby/purple color, firm tannin, and an enticing nose of black currants, espresso roast, charcoal, and cedar wood.



The 2003 Rudd Oakville Cabernet Sauvignon is the third vintage produced from the newly re-planted vineyards of our benchland site in Oakville. The vineyard is planted in very rocky, red volcanic soils using low-vigor rootstock, in a high-density, 4’ x 4’ vine spacing. The Cabernet Sauvignon for this wine came from the highly regarded Bordeaux clone #337 and two intensely-flavored, historic California clones, #4 and #15. The Cabernet Franc is clone #1, the Merlot is clone #181, the Petit Verdot is clone #400, and the Malbec is from clones #9 and #595. All of these low-yielding clones were planted because they consistently give high quality and are very effective at expressing our Oakville terroir. The 2003 growing season began several days later than normal and, as the result of a variably cool spring, was about a week behind by bloom in late May. Alternately cool and hot weather during bloom brought a flowering that promoted even ripening with slightly below average crop levels. Harvest began ten days later than normal, with Merlot on September 11 and 15, followed by Malbec on September 18 and 22, Cabernet Franc on September 19 and 20, and Petit Verdot on September 25. The Cabernet Sauvignon was harvested between September 30 and October 22. The weather during harvest was dry, with moderate temperatures bracketed by early September and mid-October heat spikes - allowing for full ripening. As a result, this wine has concentrated, fruitforward aromatics with a deep, rich mid-palate and a well-integrated finish. After 16 to 25 days on the skins, the wine went into barrel for twenty months. It was fined in-barrel with fresh egg whites and bottled unfiltered in June 2005. Blend: 76%Cabernet Sauvignon, 7%Cabernet Franc, 6 % Petit Verdot, 6 % Malbec, 5 % Merlot Appellation: Oakville Fermentation: Native yeast and natural malolactic Aging: 20 months in French oak; 80% new Cases produced: 2,450

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