2005 Rudd Oakville Estate Red: Two-Word Review

Posted on: October 3rd, 2012 by

2005 Rudd Oakville Estate Red“Thanks, Mom.” After drinking the 2005 Rudd Oakville Estate Red, those are the two words best describe my feelings about this wine. It had been a while since I had such a memorable red from Napa Valley, so I owe a debt of gratitude to my Napa Valley-loving mother, who was nice enough to let me open it. I’d say something like “It restored my faith in Napa Valley,” but that would imply that I had lost it or it was holding on by a thread. Not so! Though I understand if you find I have a tendency towards a rosécentric world (wine) view. So it’s nice to shift gears. But I will say the Rudd has what I look for in a wine: balance. This was no stereotypical oaky, tannic Napa wine. It was silky smooth and gorgeous. I’d be curious to see where this wine is going to be in another 5 years. Luckily my Mom has a couple more bottles in her wine fridge. (Hopefully I can put my name on one of them. To share with her, of course. Thanks in advance, Mom?)

The 2005 Rudd Oakville Estate Red is a blend of 77% Cabernet Sauvignon, 11% Cabernet Franc, 4% Petit Verdot, 4% Merlot, and 4% Malbec. Don’t bug my Mom for a bottle. Or at least be prepared to buy pizza for us.


4 Responses

  1. rob b. says:

    geeze, jameson, I would hope that any wine coming in at $100 clams would be good…

    • Jameson says:


      Definitely a luxury wine, but I will say I’ve had plenty of wines at that price that were disappointing. This is one to recruit a few friends to go in on a bottle. Or let me know the next time you’re in Reno. I’ll put in a good word for you. ;


  2. sippitysup says:

    I’m confused. I get the idea of balance. But the best “pink” wines have amazing balance, and are not oaked. Rosé currently has a terrible image problem, I know, I know, I know. But really the lightest, pinkest wines– make me happy. Am I wrong? GREG

    • Jameson says:


      I am a tremendous fan of rosé. TREMENDOUS. I think both light and heavy wines can be unbalanced. Light wines, for example, can be too acidic and bigger wines can have too much oak influence (smells, tastes like vanilla extract). I think wines are best when all the elements are working in harmony, and one component does not dominate to the detriment of others. If I had an ounce of cleverness in me, I’d probably make some kind of music analogy.


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