SOIL TYPES The Cabernet Sauvignon is grown on low yielding, predominantly biotite partially decomposed granite gravel topsoil rich in quartz and feldspar to a depth of approximately 600mm with a loamy clay subsoil. The Merlot vineyards are planted on more clay rich, yet well drained soils to ensure moisture retention and availability to the vines roots right through the summer. There are considerable deposits of iron-rich Laterite in the Merlot vineyards which accentuates the fruit definition and mineral profile of the wine. The Cabernet Franc Vineyard is situated on very well drained, stony Vilafontes soil with approximately 20% clay which is ideal for this variety.
Viticulture All the vineyards were green harvested during veraison to reduce yield, increase concentration and fruit definition. The 2010 vintage was well suited to wines based on Cabernet Sauvignon. Good winter rains ensured sufficient soil moisture in our clay-rich soils, particularly important for Merlot. A good even start to spring to a warm, dry summer yielded perfectly ripe fruit. The crop was healthy due to the ever- present prevailing South Easterly sea breezes. The fruit from each vineyard was harvested in small lots and fermented separately to monitor vineyard expression.
Vinification The Cabernets were given quite lengthy macerations to ensure complete extraction of the perfectly ripe fruit, but the Merlot was given even longer post fermentation maceration to encourage complete polymerization of complex tannins and add a broad, juicy and silky texture to the blend as a whole. Malolactic fermentation was completed in barrel for 5 months before assessment and assemblage. The 2010 Rubicon is 62% Cabernet Sauvignon, 24% Merlot, 12% Cabernet Franc and 2% Petit Verdot. The wine spent a total of 21 months in 60 % new French Nevers oak with 40 % 2nd fill Nevers and Alliers barrels.
Tasting notes The 2010 Rubicon is a classic vintage of this iconic Cape wine. Very deep, youthful colour, and intense almost purple hue. Very classic Rubicon nose with violets, ripe plum, cedar wood and intense spiciness. A typical liquorice note also evident on the nose. Still young and intense, promising further maturation potential. The palate is full bodied, structured but packed with fresh dark fruit and rounded, linear tannins.
Analysis: Residual Sugar: 2.9g/l pH: 3.5 Total acidity 6.2g/l Alcohol: 14.5%
Cellaring: 20 – 25 years, provided wine is stored in ideal cellar conditions 18°C – 20°C