plentiful black cherry and dark fruit aromas with earthy spice box and chocolate tones.
The palate is full and weighty with concentrated dark cherry, ripe berry and blackcurrant flavors, firm, but supple tannins and a long, zesty finish
The 2009 growing season was “cool” in all respects. Spring rains replenished the water table, deferring the need for irrigation, which kept berry sizes small. Summer saw consistently below-average temperatures, resulting in the slow, parallel development of grape sugars and flavors. This allowed the fruit to reach peak maturity at lower sugar levels, fostering rich, balanced wines.
Our goal with Rubáiyat is to produce a lighter-style red wine with moderate body and fresh, ripe fruit flavors. By separately harvesting, fermenting and aging multiple small lots of wine, winemaker Julianne Laks creates a blend showcasing delicate aromas, fruit-rich flavors, soft tannins and a supple texture. We ferment each component of North Coast Rubáiyat in small, open-top tanks with manual punchdowns of the cap to gently macerate the juice and skins and extract optimal color and flavor. In 2009, the North Coast Rubáiyat lots aged seven months in French oak barrels, 36% new, before blending. The finished wine spent another seven months in barrel prior to bottling.
14 months in French oak, 36% new
barbecued ribs and chicken, grilled burgers and steaks, and spicy sausages.