• From the vineyards, we’re honored to share the much anticipated 2010 vintage that encompasses a striking combination of finesse and strength in wine. The backbone of strong tannins that round out over time and give longevity to wine, combined with a broad range and subtlety of flavor, make this vintage a beautiful example of the evolution of the wines from our estate. Each day we learn more about how our red, rocky volcanic soil perfectly complements our micro-climate and Bordeaux varietals planted in the heart of Oakville.

    After three dry years, 2010 began cool and wet, delaying bud break and flowering. We observed a two-week delay in the growing season at our Oakville Estate. Anticipating a cooler growing season, great care was taken with the use of vineyard cover-crops and strategic canopy maintenance with extensive leafing and shoot pulling that allowed airflow through the canopy to reduce the risk of mildew. By significantly reducing crop levels, we maintained vine balance to assure even ripening for harvest. A surprise heat spike early into veraison accelerated phenolic maturation producing fruit with exceptional color and rich, supple tannins. The cooler season allowed the fruit to maintain acidity and held brix down, producing fresh wine with aromatic purity and finesse.

    REVIEWS

    “More serious, substantial and complex is the 2010 Oakville Estate, a blend of 63% Cabernet Sauvignon, 22% Cabernet Franc and the rest Petite Verdot and Malbec. This 1,000+-blend was aged in 100% new oak. It exhibits attractive notes of spring flowers, forest floor, licorice, black currants and graphite as well as medium to full-bodied, seriously endowed, beautifully pure and textured fruit notes offered in this stylish, classy, noble wine. It can be enjoyed for two decades. Drink: 2013-2033.” – Robert Parker, Wine Advocate #209, October 2013

    “The 2010 Rudd Oakville Estate Red marks a major departure from the 2008 and 2009. Gorgeous inner perfume, finessed tannins and fabulous overall balance, all the product of a late harvest, are the signatures of this super-silky, layered wine. The 2010 exudes intensity and sheer class. There is a purity to the fruit and a finesse to the tannin that is not found in either the 2008 or the 2009. Few spots in Napa Valley are as privileged as this one. It will be fascinating to see what develops here over the coming years. The 2010 is 63% Cabernet Sauvignon, 22% Cabernet Franc, 7% Malbec and 8% Petite Verdot. Drink: 2015-2025.” – Antonio Galloni, VinousMedia, November 2013

    Appellation
    Oakville, 100% Estate Grown
    Soil Type
    Volcanic Stony Clay Loam with Soil Series Perkins and Cortina
    Blend
    63% Cabernet Sauvignon, 22% Cabernet Franc, 8% Petite Verdot, 7% Malbec
    Cooperage
    26 months in 100% New French Oak
    Harvest Dates
    September 23rd– October 13th
  • The 2009 vintage celebrates 10 years of producing the Rudd Estate Red from our vineyards in Oakville. A mild Spring and early bud break, along with several inches of rain in May recharged the vineyards, allowing the plants to develop full canopies. A classic California summer ensued with a pattern of several hot days followed by several cool days with foggy mornings. Ideal fall weather gave us long warm days that allowed for an even, slow ripening of our different varietals. Because of this, we were able to pick these varietals together and co-ferment upon harvest. The Cabernet Sauvignon was co-fermented with Cabernet Franc, Malbec and Petite Verdot. We could not be more pleased with the result of this co-fermentation and the unique lot that is more than the sum of its parts.

    REVIEWS

    "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

    Appellation
    Oakville, 100% Estate Grown
    Soil Type
    Volcanic Stony Clay Loam with Soil Series Perkins and Cortina
    Blend
    55% Cabernet Sauvignon, 27% Cabernet Franc, 9% Malbec, 9% Petite Verdot
    Cooperage
    26 months in 98% new French Oak
    Harvest Dates
    September 23rd– October 12th
  • The 9th release from the Rudd Estate on the Eastern Oakville Bench is a blockbuster. This is one of the rare vintages when all aspects of weather, farming and soils worked harmoniously. This is a wine with plenty of charm and elegance and also has the structure to age gracefully for decades.

    REVIEWS

    "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

    Appellation
    Oakville, 100% Estate Grown
    Soil Type
    Volcanic Stony Clay Loam with Soil Series Perkins and Cortina
    Blend
    59% Cabernet Sauvignon, 23% Cabernet Franc, 9% Petite Verdot, 9% Malbec
    Cooperage
    26 months in 100% new French Oak
    Harvest Dates
    September 17th – October 14th
  • 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.

    REVIEWS

    "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

    Appellation
    Oakville
    Harvest Dates
    September 20th – October 25th
    Blend
    76% Cabernet Sauvignon, 9% Cabernet Franc, 9% Merlot, 4% Malbec, 2% Petite Verdot
    Fermentation
    100% Native Yeast
    Aging
    22 months in 100% New French Oak
    Production
    1300 Cases
  • 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.

    REVIEWS

    "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

    Appellation
    Oakville
    Harvest Dates
    September 22nd – October 25th
    Blend
    80% Cabernet Sauvignon, 9% Cabernet Franc, 7 % Malbec, 3% Petit Verdot, 1% Merlot
    Fermentation
    Native Yeast
    Aging
    20 months in 100% New French Oak
  • 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.

    REVIEWS

    "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

    Appellation
    Oakville
    Harvest Dates
    September 22nd – October 31st
    Blend
    77% Cabernet Sauvignon, 11% Cabernet Franc, 4% Petit Verdot, 4% Merlot, 4% Malbec
    Fermentation
    Native Yeast
    Aging
    20 Months in 93% New French Oak
  • 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.

    REVIEWS

    "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

    Appellation
    Oakville
    Harvest Dates
    September 1th – September 16th
    Blend
    83% Cabernet Sauvignon, 8% Petit Verdot, 8% Merlot and 1% Cabernet Franc
    Fermentation
    Native yeast and natural malolactic
    Aging
    19 months in 86% New French Oak
    Production
    2497 Cases
  • The 2003 growing season oscillated between cooler-than-normal and hotter-than-normal weather spells. The season began a few days later than normal, with a cold April and a warm late May, which caused bloom to occur approximately one week late. Hot weather during bloom caused some flower “shatter,” resulting in a slightly below average crop yield of berries that were small with intense flavor and color.

    REVIEWS

    "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

    Appellation
    Oakville
    Harvest Dates
    September 4th – September 26th
    Blend
    79% Cabernet Sauvignon, 12% Petit Verdot, 3% Cabernet Franc, 3% Merlot and 3% Malbec
    Fermentation
    Native yeast and natural malolactic
    Aging
    19 months in 90% New French Oak
    Production
    1700 Cases
  • The 2002 growing season began almost a week later than normal, but with a warm spring, was back on track by bloom in late May. Alternately cool, then hot weather during bloom resulted in a flowering period that promoted even ripening with slightly below average crop levels. Though weather during harvest was dry, cool spells interspersed with two brief heat spikes ultimately allowed for ideal flavor development in the grapes.

    REVIEWS

    "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

    Appellation
    Oakville
    Harvest Dates
    September 4th – September 26th
    Blend
    79% Cabernet Sauvignon, 11% Cabernet Franc, 6% Petite Verdot, 3% Merlot, 1% Malbec
    Fermentation
    Native yeast and natural malolactic
    Aging
    20 months in 95% New French Oak
    Production
    2200 Cases
  • The 2000 Rudd Oakville Estate Red is the inaugural vintage from our vineyards that were replanted in 1996 to Bordeaux varietals. The vines were planted in our rocky, red volcanic soils to 4’x4’ spacing using low vigor rootstock to encourage smaller, highly concentrated fruit. The 2000 growing season was ideal with mild summer temperatures allowing for extended hang time that produced mature tannins in all three varietals.

    REVIEWS

    "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

    Appellation
    Oakville, 100% Estate Grown
    Soil Type
    Volcanic Stony Clay Loam with Soil Series Perkins and Cortina
    Blend
    86% Cabernet Sauvignon, 9% Cabernet Franc, and 5% Petite Verdot
    Cooperage
    18 months in French oak, 80% new
    Harvest Dates
    September 14th - September 20th
  • The 2001 growing season began a week earlier than normal but was back on track by early September. Warm-to-hot weather during bloom resulted in a short flowering period that promoted even ripening with slightly below average crop levels. The weather during harvest was dry and generally moderate except for two brief heat spikes, allowing for more than sufficient hang time resulting in highly concentrated fruit.

    REVIEWS

    "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

    Appellation
    Oakville
    Harvest Dates
    September 4th – October 13th
    Blend
    93% Cabernet Sauvignon, 3% Cabernet Franc, 3% Malbec, 1% Petite Verdot
    Fermentation
    Native yeast and natural malolactic
    Aging
    19 months in 90% New French Oak
    Production
    1950 Cases
Bottled un-fined and unfiltered, natural sediment may result over time.