2018 Rubus - Cabernet Sauvignon California

The Rubus Project, helmed by renowned Master Sommelier Fran Kysela, is built around a single, consumer-first philosophy: find premier grape growers, bottle excellent fruit, and offer it at a price point that over-delivers. This 2018 California Cabernet Sauvignon is the epitome of that mission. Composed of 85% Cabernet Sauvignon bolstered by 15% Petite Sirah for added color and mid-palate depth, this wine was sourced from 15-year-old vines picked at optimal ripeness. Aged for five months in a blend of French and American oak, it is a smooth, fruit-forward, and remarkably approachable California red that punches well above its weight class.

Tasting Profile

• Aroma: Forward, juicy, and expressive. The wine opens with vibrant aromas of ripe black currants, sweet black cherries, and dark plum, backed by comforting notes of oaked vanilla, warm baking spices, and a subtle, refreshing lift of eucalyptus and fresh mint.

• Palate: Medium-bodied, supple, and generous. The palate leans into its crowd-pleasing, fruity nature, offering a plush mouthful of blackberry jam and dark cherry. The addition of Petite Sirah lends a rich, deep purple hue and a velvety weight to the center of the palate.

• Finish: Silky, smooth, and clean. Unlike aggressive, highly tannic cellaring Cabernets, the tannins here are intentionally soft, integrated, and refined. It glides into an easygoing finish accented by sweet tobacco, toasted oak, and a touch of mocha.

Wine Specifications

Serving Tip: This is an open-and-pour everyday Cabernet that requires zero decanting time. It’s a fantastic, versatile option to open for casual weeknight dinners, backyard barbecues, or large gatherings where you need a red that absolutely everyone will love.

Best Food Pairings

With its plush fruit profile and gentle tannins, this Cabernet is incredibly versatile and shines alongside hearty, comfort-food classics:

• Grilled burgers, wood-fired pizzas, or BBQ tri-tip steak.

• Slow-braised beef pot roast, pot pie, or Osso Buco.

• Rich pasta dishes like baked ziti or spaghetti and meatballs.

• Sharp cheddar, Gouda, or simple charcuterie boards.