The much anticipated 2012 was a return not only to classic ripeness and quality, but also to a generous vintage in terms of quantity. Blending was a joy, with many excellent lots to choose from to craft our final wine. The 2012 was a vintage that merited extensive use of barrel fermentation-better integrating tannin structure and wood notes, and gently extracting color and flavor throughout the fermentation process.
Dark color with violet aspect at the center suggests concentrated freshness, while the nose immediately offers both floral (violet) and fruit (blackberries and cherries) notes. The 2012 Rudd Oakville Estate Red presents a balanced texture of integrated acid with soft, fleshy tannins. Persistence and freshness are remarkable for the wine's density and ripe aromatics. With aeration, cedar and dry rosemary aromatics become more evident, balanced by floral and fruit notes. A refined, fresh finish is accompanied by a suggestion of warm tobacco smoke and cocoa powder.
Indeed, the promise of a great vintage early in the growing season delivers in tasting the 2012. While the 2012 has the material for aging many years as a classic vintage and will gain in complexity and depth, the vintage is already very pleasing now with its refined texture and will benefit from decanting.
The 2012 Oakville Estate reveals lovely notes of crème de cassis, spring flowers, forest floor, dusty, loamy soil undertones, and a touch of licorice, medium to full body, moderate tannins and beautiful concentration. This should turn out to be a brilliant effort from Leslie Rudd, but it requires 4-5 years of cellaring. It should keep for 20-25 years.