“An invitingly youthful, opulent nose bursting with blueberry pie, vanilla pod spice, violets, cedar wood and polished mahogany. Very impressive with lifted black currant and raisined cranberry notes, the complexity of this wine is mesmerising. The palate is wonderfully suave, fleshy and elegant, showing superb harmony and balance combined with Cabernet Sauvignon backbone, power and breadth. There are lashings of delicious sweet cassis, black currant pastille, blueberries, and seductive creamy oak vanillins. Such a polished example, finely tuned, and positively oozes with class and pedigree. This impressive 2014 should drink well now and for another 25+ years if well cellared. Bravo Hannes Myburgh and winemaker Chris Williams.”
(Wine Safari Score: 94+/100 Greg Sherwood MW)
2017 SAWi Awards – Platinum
Decanter World Wine Awards 2013 – Commended Medal
scored 92 by Neil Martin from The Wine Advocate (eRobertParker.com) December 2012
The 2014 Rubicon displays the restraint and elegance of the cooler vintage. Still showing a very deep, youthful colour, and intense almost purple hue. Beautifully perfumed and floral nose with violets, ripe plum, cedar wood and intense spiciness. A typical liquorice note and stony minerality also evident on the nose. Still youthful and intense, promising further maturation potential. The palate is medium bodied, structured by beautifully sleek, ripe tannins which restrain the vibrant delicate fruit typical of this vintage, giving the wine an opulent texture which is kept focused by the linear acidity. The wine lingers on the palate with creamy fruit mouthfiilling tannins
15 – 20 years, provided wine is stored in ideal cellar conditions.
67% Cabernet Sauvignon, 14% Merlot, 12% Cabernet Franc and 7% Petit Verdot
Ideally served at 18°C – 20°C.
In The Vineyard
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.
The Petit Verdot is on Oakleaf 3 soils
All the vineyards were green harvested during veraison to reduce yield, increase concentration and fruit definition. The cold winter and mild spring were ideal to promote very even canopy development and good fruit set. Good winter rains in 2012 ensured sufficient soil moisture in our clay-rich soils, particularly important for Merlot. 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.
About The Harvest
Due to uneven ripening, we had to be very selective during harvest, discarding and bunches which were not perfectly ripe and having shorter macerations on the Cabernet. The Merlot, however, was the standout variety in the season and was beautifully and consistently ripe, although harvested a bit later. Malolactic fermentation was completed in barrel for 7 months before assessment and assemblage. The 2014 Rubicon is composed of 67% Cabernet Sauvignon, 14% Merlot, 12% Cabernet Franc and 7% Petit Verdot, this variety now really starting to assert itself as an important component of Rubicon The wine spent a total of 20 months in 67 % new French Nevers oak with 33 % 2nd fill Nevers and Alliers barrels.
In The Cellar
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 7 months before assessment and assemblage. The 2013 Rubicon is 67% Cabernet Sauvignon, 14% Merlot, 12% Cabernet Franc and 7% Petit Verdot, this variety now really starting to assert itself as an important component of Rubicon The wine spent a total of 19 months in 65 % new French Nevers oak with 35 % 2nd fill Nevers and Alliers barrels.
Winemaker – Chris Williams
Main Variety – Cabernet Sauvignon
Alcohol – 14.1 %vol
pH – 3.51
RS – 2.2 g/l
Total Acid – 5.91 g/l
Appellation – Stellenbosch