"The estate's 2009 Proprietary Red Rudd Estate wraps around the palate with silky dark fruit. Layered, sweet and sensual, the 2009 is laced with attractive scents of mocha, cloves and violets, all of which add complexity to the dark fruit. The 2009 needs a few years to soften, but ultimately it stands out for its textured personality and terrific balance. This undeniably appealing wine is likely to be at its best over the next 10-15 years, give or take. Anticipated maturity: 2014-2029." -– Antonio Galloni, Wine Advocate #204, Dec 2012
"The finest Rudd Estate Proprietary Red Rudd has yet made is the 2008… The soaring aromatics are followed by a wine with fabulous concentration, a seamless integration of acidity, tannin, alcohol and wood, a brilliant texture, a fabulous personality and loads of complexity as well as full-bodied richness." -– Robert Parker, Wine Advocate #192, Dec 2010, 99 Pts
"The best red I’ve tasted from Rudd, this is pure, deep, rich and concentrated, with firm, spicy currant and creamy mocha-laced oak. Firms nicely on the finish, where the tannins are grainy and add traction. Cabernet Sauvignon, Cabernet Franc, Petit Verdot and Malbec. Best from 2014 through 2028." — James Laube, Wine Spectator, 94 Pts
The 2007 harvest was a near ideal harvest across the whole Northern Bay Area for wine growing with a mild spring followed by a warm summer. The harvest season was close to perfect with no rain until mid October. Almost all of our fruit was picked prior to this and came into the winery under perfect conditions. We practiced the most severe fruit thinning to ensure that the fruit reached its maximum ripeness before picking.
"A prodigious effort, it boasts a dense purple color along with gorgeously complex aromatics reminiscent of a hypothetical blend of a first-growth Pauillac and a top Graves. Notes of burning embers, forest floor, creme de cassis, blackberries, espresso, and a hint of chocolate soar from the glass of this full-bodied, well-delineated, structured wine with tremendous depth and texture. This awesome red is a future legend in the making. Give it 4-5 years of bottle age, and drink it over the following 30-35 years." -Robert Parker, Wine Advocate #186, Dec 2009, 98+ Pts
The 2006 growing season was remarkable in many ways. Heavy winter and spring rains led to an unusually late bud break. The summer was warm and pleasant with very few heat spikes. Bloom occurred during near ideal weather conditions resulting in proper fruit set. The relatively cool summer allowed for the fruit to ripen slowly resulting in deep dark colors and intense flavors.
"The brilliant 2006 Proprietary Red Oakville Estate is a 1,890-case blend of 77% Cabernet Sauvignon, 11% Cabernet Franc, and the rest Merlot, Malbec, and Petit Verdot. Its dense purple color is followed by a sweet nose of charcoal, scorched earth, blackberries, blueberries, cigar tobacco, and cedar. Full-bodied with a sumptuous mouthfeel as well as ripe, noble tannins, this gorgeous red can be drunk now or cellared for two decades or more." -Robert Parker, Wine Advocate #180, Dec 2008, 95 Pts
Heavy winter rains in 2005 that continued into April and May fully recharged the vineyard soils. The summer remained generally mild with no heat spikes and our vineyard crew worked overtime aggressively thinning the large crop load to avoid diluted flavors in the grapes. Outstanding weather in September and October allowed for perfect ripening, with full flavor development.
"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." -Robert Parker, Wine Advocate #174, Dec 2007, 94 Pts
The 2004 growing season was warm in the beginning and warm at the end, punctuated by cooler-than-normal nights, and even an uncharacteristic June hailstorm. Challenging, yes, but the reward was an outstanding vintage layered with intensity and depth.
"The 2004 Oakville Estate Proprietary Red was aged 20 months in French wood. It exhibits a deep ruby/purple color followed by scents of licorice, black currants, underbrush, charcoal, and spice characteristics. With terrific fruit as well as an opulent texture, it should drink well for 12-15 years." -Robert Parker, Wine Advocate #168, Dec 2006, 94 Pts,
"A dense, rich, loamy style, with deep, concentrated currant, anise, sage and herb flavors that are focused and distinctive, fleshing out on the finish, where the flavors are persistent. Best from 2009 through 2013." -James Laube, Wine Spectator, Oct 2007, 91 Pts
"This opaque purple-colored 2003 offers sweet aromas of scorched earth, tobacco leaf, blackberries, and currants. Layered, beautifully-textured, broad, elegant, and refreshing, this well-structured, superb effort should be consumed between 2008-2020." -Robert Parker, Wine Advocate #162, Dec 2005, 93+ Pts
"A superb although closed offering is the 2002 Proprietary Estate wine from Oakville...this dark ruby/purple-colored wine displays a distinctive perfume reminiscent of a top-notch Graves. Aromas of scorched earth, tobacco leaf, black currants, and blueberries are accompanied by a striking minerality, high tannins and a certain austerity, which suggest considerable aging potential for this wine, which is concentrated with a certain exuberance and unctuosity but firm structure. Anticipated maturity: 2010-2025." -Robert Parker, Wine Advocate #157, Feb 2005, 95 Pts
"The 2001 Oakville Estate Proprietary Red exhibits an inky/purple/black color. This huge, powerful, deep, rich 2001 reveals telltale, big, sweet, chocolatey, espresso, blackberry, cassis aromas as well as massive flavors that ooze across the palate with great richness, purity, and equilibrium. The wine’s wonderful sweetness is due to the full phenolic ripeness and elevated glycerin. High tannin is well-concealed by the extravagant richness of this brilliant effort." -Robert Parker, Wine Advocate #150, Dec 2003, 95 Pts
"Supple, with complex currant, anise, mineral, herb and sage flavors that are well-defined, adding hints of espresso and fresh earth. The tannins are ripe and fine-grained and the finish reveals extra dimensions of depth and complexity. Drink now through 2012."- James Laube, Wine Spectator, Nov 2004, 91 Pts
"The opaque purple-colored 2000 Oakville Estate Proprietary Red reveals a gorgeous perfume of melted licorice, lead pencil shavings, black currants, white flowers, and truffles. Spicy and rich, with low acidity as well as a surprisingly sexy, deep mid-palate, it is one of the finest efforts of this difficult vintage..." -Robert Parker, Wine Advocate #150, Dec 2003, 93 pts
"An intense and deeply flavorful wine with a broad range of flavors that take in coffee, currant, black cherry and blackberry fruit and turns supple and polished, finishing with a long, rich aftertaste brimming with flavors." –James Laube, Wine Spectator, Dec 2003, 92 pts