Winery - Rudd
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* Expert NoteJanuary 12, 2012
Wow, what a fantastic wine. Bursts open with scads of fine French oak, cedar and char, with a rôti quality riding high over the cherries, cassis and white chocolate. So good, it’s scary. Rich, long, powerful in cassis and cherry fruit, yet wonderfully firm and tannic, this wine is fabulous now, but will easily improve through 2015 and possible beyond.
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* Expert NoteJanuary 12, 2012
92–94 Very young and tannic, and crisp with acids as well as heavily oaked. Rich, sweet core of black cherry, mocha and cassis fruit. Thick, huge, should age very well.
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* Expert NoteJanuary 12, 2012
Classic Oakville, detailed and refined, powerful in fruit and tannins; assertive and authoritative, yet manages to be graceful and elegant. A fulfilling wine, balanced and harmonious. Clearly has the stuffing to enjoy a ripe old age. Drink now through 2015.
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* Expert NoteJanuary 12, 2012
A notable success for the vintage, Rudd’s Estate offering does display slightly herbal characteristics, but amply compensates for that with plenty of lush, rich fruit. Oak-imparted toast and supple tannins frame ripe berry flavors that extend through the finish. Drink now–2010.
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Rudd Red Blend - 2000
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* Expert NoteJanuary 12, 2012
Some very appealing apple, asian pear, mint, smoke and toast notes mark the nose of this even, medium-weight wine. It has fine fruit-to-acid balance and offers apple-peach flavors with a mild but evident butterscotch element. The tangy oak that’s present from the start shows most prominently on the spicy finish.
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Rudd Chardonnay - 1998
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* Expert NoteJanuary 12, 2012
The fragrant and flavorful nose’s butter, lychee and banana aromas create an alluring opening. Pink grapefruit and tropical fruit flavors accent a sweetly spicy, baked-apple mouth that has medium weight and a nice texture. The wine finishes dry and nutty, with moderate length. Smoky and lush, it’s ready to drink tonight.
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Rudd Chardonnay - 1998
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* Expert NoteJanuary 12, 2012
An oaky, hearty wine that in many ways wants to be Chardonnay. The nose exudes fresh-cut wood, while the flavor profile is all about buttered toast, apple and peach. Stylistically, it’s California all the way, yet there’s enough acid and natural flavor to help it from being too heavy.
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* Expert NoteJanuary 12, 2012
Made in a very ripe, almost in-your-face style, with flamboyant blackberry pie and cassis flavors veering into rum-soaked raisins and prunes. Defines size and power rather than elegance; a brawny, slightly hot wine that nonetheless is compellingly good to drink.
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* Expert NoteJanuary 12, 2012
Smooth and velvety, with rich aromas and flavors of toast and cassis that glide elegantly across the palate. The tannins are soft and the acids seem low, making it attractive to drink now
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