As summer casts its warmth on our lovely vineyard, we welcome you to take a moment to see the beauty of this season on our vines. Each morning, the fresh leaves are illuminated with sunlight. Growth so far this year has been rapid and productive.
Not long ago, our vines went through their blossoming stage, like the Cabernet Sauvignon cluster pictured above. Our springtime conditions were ideal for flowering.
During the blossoming stage, we had gorgeous sunny days that weren’t hot or windy leading to vibrant growth.
This year started with an abundance of water, fueling fantastic greenery as well as laying a foundation of groundwater in the soil. This saturation will come in handy with any heat waves to come.
As the berries begin to grow, the fruit set stage is initiated. The shape of the clusters emerges, giving us a hint of the harvest to come.
Our winemaker Jesse has commented that we are seeing a phenomenal fruit set, one of the best in years. Our vines are happy and healthy!
At this stage, the grapes are small and green. Clusters like this young Sangiovese will not turn their characteristic shade of magenta until the next stage, veraison.
Soon, the long branching vines will have some pruning and be organized into neat rows. Until then, the vines are free to branch across each row, creating a miniature jungle in our productive vineyard blocks.
Beneath the verdant canopy, you can catch a peek of the wild abundance of young fruit.
This cluster of Barbera expresses the beauty of this stage and foreshadows the beauty of the season to come as the vineyard matures over the next few months.
These tall vines are still in their growing stage, expanding upward and outward.
Well-laden vines foreshadow a likely high-yield vintage when we harvest later this year.
The vineyard continues to show promise and beauty. Welcome, summer.
If you wish to soak in the sights firsthand, come visit Rubino Etsates for wine tasting or go into the vineyard on a Duck tour!
This Sunday is Father's Day! As always, we’re looking forward to spending a little bit of time with our dads and celebrating all the supportive father figures in our lives.
Below, we are sharing a simple and absolutely delicious recipe for a flat iron steak with a luscious Cabernet sauce. Our critically acclaimed Riserva Cabernet Sauvignon is more than the ideal pairing for steak, it’s also the perfect wine to elevate your dish. When you cook with wine you love, it opens doors to depth of flavor you can’t get anywhere else. With this recipe, you can give Dad a break from manning the grill and make a meal that you’ll want to savor together again and again.
We are using our 2018 Rubino Estates Cabernet Sauvignon. It doesn’t take much of an excuse to open a bottle of this Bordeaux-inspired classic! Awarded both Editor’s choice and 94 points from Wine Enthusiast, this vintage boasts a seductive aroma and flavor profile, enticing the senses with rich black fruits and subtle notes of spice. Dense flavors of blackberry, cocoa, black cherry, and toasted oak are wrapped up in a warm blanket of fine-grained tannins. A very smooth suede-like texture delights the palate with this full-bodied yet balanced wine. It's the perfect wine for a well-seasoned steak like this one. Pour yourself a glass while you cook!
Flat Iron Steak with Cabernet Sauce
- 1 (1 1/2-pound) flat iron steak
- 1 cup beef broth
- 1 cup Cabernet Sauvignon (we recommend 2018 Rubino Estates Riserva Cabernet)
- 3 tablespoons canola oil
- 1 tablespoon grill seasoning
- 1 shallot, diced
- 4 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper
- Take the steak out of the refrigerator 20 minutes before you are ready to cook it so that it can come to room temperature. This will help it cook more evenly.
- In a small pot over high heat, add the broth and wine and simmer until reduced by half, about 10 minutes.
- Heat oil in a cast iron skillet over medium-high heat until it is very hot. Season the steak with the grill seasoning and put it in the skillet. Cook about 3 minutes per side for medium-rare. Remove it from the pan, cover it with foil, and let it rest for 5 minutes while you finish the sauce.
- Reduce the heat under the skillet to medium and add the shallot. Cook until they begin to soften, about 3 minutes. Add the reduced broth and wine mixture and cook until thickened, about for about 5 minutes. Stir in the butter and cook until the butter is melted and incorporated into the sauce. Taste and adjust the seasoning with salt and pepper, if needed.
- Slice the steak against the grain into thin slices, arrange them on a serving platter and serve with the sauce on the side or poured over top.
recipe via Food Network
We hope you enjoy celebrating all the father figures who support and champion us!
Not close enough to see Dad this week? Send him a gift like a bottle of Rubino Estates Cab, or opt for our Salute Rose and Sparkling Wine which are perfect for summertime sipping and are both on sale now!
Salute Rosé is our wine of the month for June, and there’s no better time to celebrate this refreshing beauty!
Notes of ripe strawberry, watermelon candy, and vanilla are framed by enticing floral character and a hint of cucumber. With a bright, coppery-pink tone, this dry Rosé crafted from Sangiovese is especially delicious in the summer and for sharing with friends. This week, we are sharing our favorite info and pairings so you can enjoy this wine and other tasty Rosé wines to the fullest this summer!
Rosé is just as sophisticated and refined as red and white wines. Once you find one you like, another world is opened up to you! Enjoy the best of what wine has to offer: the cool crisp freshness of a white wine alongside the aroma, flavor, and gracefulness of a red wine. Our Salute Rosé is made from 100% Sangiovese grapes, a classic red Italian wine varietal. Rosé made from Sangiovese is harder to find in our region, but it results in a fruity Rosé with a sparkling, coppery color, bursting with fresh flavors without being too sweet.
Just as red or white wines differ from one another based on varietal, so do Rosé wines. Color, dominant flavor notes, and ideal food pairings change from one Rosé to another.
In most cases, the color of a Rosé is determined by how long the skins of the grapes are left in contact with the juice after pressing. This contact can be as short as 2 hours or as long as 20. Because of this, different Rosé wines will have different shades of pink depending on their source varietal. Here at Rubino Estates we use this method, known as “maceration,” to create the coppery pink hue of the Salute Rosé.
Most Rosé wines have rose petal aromas and pleasant minerality, though every varietal has its own expression. Rosé wines are made to capitalize on the delicate aromas and fresh, fruity flavors of their varietals, best captured by fermenting the wine at a lower temperature and enjoying the wine while it is still fairly young. With our Salute Rosé, look for flavors characteristic to Sangiovese Rosé, namely Strawberry, fresh raspberry, wild cherry, vanilla, watermelon, cranberry, rose petals, herbs, and minerals.
Our Salute Rosé is especially suited for pairing with fresh flavors like an antipasti salad or alongside a charcuterie board, since salty cured meats and both soft and hard cheeses make this wine shine!