98% Shiraz, 2% Viognier
Barossa Valley, Austraila
The Viognier was co-fermented (50/50) with Shiraz and then back blended with Shiraz before filling to oak. Fermentation was cool for the Shiraz Viognier parcel (20 deg C) and slightly warmer for the Shiraz parcels (26-28 deg C). We used a yeast called RX60 which was originally isolated from Barossa vineyards but is now commercially produced.
Malo-lactic fermentation was carried out at the same time as alcoholic fermentation. By the time the parcels were pressed they were ready to be locked up and put to bed in oak. We used some A grade material to bolster the Rubus blend. (Read 15 % Premium Shiraz) These parcels saw very sexy American oak that was coopered in France – they are a toned down version of American oak and require much more time to blossom. It might just be in my head but the American oak coopered in France is much more delicate and the tannins it gives to the wine are more elegant and long.
The remaining wine saw American oak coopered in America, most of the oak was sourced from the Appalachian mountain range. The coopers say that these barrels add a spicy nose and creamy mid palate (almost like lemon cream). They tend to have less sweet oak character and therefore helps retain the perception of acid line.
Smooth and succulent, tempering its rich cherry compote flavors with hints of tobacco and pepper.
Finishes with a long echo of licorice. Drink now through 2020. 2,000 cases made. –HS”
– Wine Spectator (June 15th 2014), 90 pts
Bar none, this is an excellent wine for its price point. Standing up well to R Wines, Some Young Punks, Redheads Studio, and others, the 2012 Rubus Shiraz is simply wonderful. We think Rubus Shiraz is a winner, and at sub-$20, it’s a steal. Compare this to Redheads Studio, R Wines First Class, and Mollydooker’s The Boxer.
Average Price: $15
Find it at WineTransit.com