Have you ever had a wine that was made just for you? With the Rubino Estates Wine Club, you have a chance to explore delicious one-of-a-kind wines handcrafted with our members in mind. Our Famiglia collection features 4 red wine blends exclusive to our wine club. We dive into the stories behind these wines and their names below!
Our Ferrario blend is named in honor of Ernest Ferrario, the proprietor of the Estate Vineyard from 1921-1975. Ferrario was an Italian immigrant and brought a flair and persistence to the estate. During Prohibition, from 1920-1933, the winery continued to operate under Ferrario’s leadership for the purpose of producing sacramental wines. By the mid-twentieth century, the Ferrario family was well-known for their quality wines, especially their Zinfandel. This blend honors Ferrario’s by marrying Barbera--an Italian varietal, and Zinfandel--Ferrario’s specialty.
Our Tuscano is named in honor of all things Tuscan! This region is famous for magnificent wines, unbeatable food, and breathtaking views. We like to enjoy all these things right here in the Livermore valley! Our Tuscano Blend takes a page out of the book of “Super Tuscans,” wines that bolster traditional Italian varietals with influence from the Bordeaux legion of France. Barbera and Sangiovese accompany Cabernet Sauvignon and Petit Verdot for a very well-rounded wine.
The name of this wine finds its roots in the expression “Cent’anni,” an Italian word used to toast to 100 years of health and prosperity. “Rosso,” meaning red, commemorates the gorgeous ruby hue of this blend. One of the most challenging balances in all of our blends, a rich harmony of specially selected Sangiovese and Zinfandel composes the Centanni Rosso. Here’s to many years of good wine!
“Amuleto'' is the Italian word for amulet. Amulets themselves are surrounded by folklore--good luck charms that provide some kind of protection against harm. These charms could be ornaments, trinkets, or small pieces of jewelry with personal value. Our Amuleto is a blend of our two most popular Italian varietals, the good luck charms of the Estate: Sangiovese and Barbera. After all, it’s easy to feel lucky when you’re holding a glass of your favorite wine.
Members, do you have a favorite club wine? We'd love to hear from you @rubinoestates!
What can you expect from a crisp, cool glass of rosé? Only good things, especially on a sweltering July day! Full fruit flavors and unique profiles make this an exciting genre of wine.
The basics of Rosé wine:
Any red wine grape can be made into a rosé. Here at Rubino Estates we use the most popular method, known as “maceration.” In this process, the grapes are crushed right after harvesting, then the juice remains in contact with the color-rich skins. 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.
The other types of rosé creation, bled or blended, are much less common. When a rosé is bled, it involves siphoning a small percentage of juice away from a red wine early in its production to craft a rosé. Blending involves mixing white wine with a small amount of red, often not more than 5%. To some, this method does not create a true rosé, so it may also be referred to as a blush wine.
The flavors of Rosé wine:
Because rosé can come from any red varietal, the profiles and flavors can differ wildly. Overall however, there are a few aroma and flavor families you can know to look for. Key notes will likely include some kind of red fruit, such as strawberry, raspberry, or cherry. Tart red fruits like cranberries and pomegranates may also make an appearance. Other fruits, like honeydew melon, lychee, stone fruit like white peaches, or citrus also feature in rosé. For advanced noses and palates, Look for crisp hints of green, especially on the finish of some rosés, reminiscent of rhubarb, cucumber, or even celery. Floral notes of rose petal (fittingly), hibiscus, and citrus blossoms may frame these flavors as well.
Rosé wines at Rubino Estates:
Our 2020 Salute Rosé is Italian flair in a bottle! With a bright, coppery-pink tone, this dry rosé crafted from Sangiovese is especially delicious in the summer and for sharing with friends. This wine is a excellent companion for charcuterie lovers because salty cured meats and both soft and hard cheeses make this wine shine! Enjoy strawberry, pink gooseberry, and early raspberries followed by delicate rhubarb and floral notes.
We have a 2018 Rosé crafted from Nebbiolo grapes, a rare, exquisite Italian varietal for true connoisseurs. This Rosé has a more deep purple-pink tone and boasts fresh flavors of strawberry, cranberry, gold raspberry, and pomegranate. We like this wine with tapas and even alongside spicy foods. With a medium body and amazing tartness, this dry wine is food friendly, versatile, and deserves a spot in the wine fridge!
How to serve Rosé wine:
This is the easy part! Just make sure your rosé has shilled in the fridge for at least an hour (aim for 50-60°F) and then open the bottle, pour, and enjoy.
Every morning on the Estate, a quiet miracle spreads itself over the acres of vines that grow here: sunrise. Light, warmth, and birdsong grace each row, and we can’t help but try to capture these moments. The innocence of dawn shows natural beauty here, somehow both simple and breathtaking. We invite you to look at these photos to see what we see at first sunlight on a day like this.
Our fruit is very young, boasting a youthful green all over the vineyard. Once mature, the clusters on this vine will become red wine grapes, with dark skins bursting with sweet juice.
The clusters themselves are in a growing stage. This large Sangiovese cluster has a long way to go before harvest, but is wasting no time chasing its full potential.
As the sun continues to rise, light twinkles all over the vineyard. The Livermore Valley sunshine shows itself in all of our wines as one of the most essential features of both growth and maturation for our vines.
When white wine grapes have finished growing and begin the ripening process, they will become more transparent and their skins will take on a more yellow hue. Right now, they remain a vibrant opaque green—but not for long.
Some vines, like the Sauvignon Blanc pictured above that makes our delicious Fumé Blanc, are exposed to the sun by the removal of more leaves than other varietals so the sun can create the beautiful golden aromas we know and love.
Not all of the clusters that grow in the vineyard now will be harvested in the fall. In order to concentrate flavor in our grapes, we will “drop fruit” which involves removing excess clusters from vines so the remaining grapes can be appropriately nourished by the vine.
Welcome, July! We look forward to a month of sunshine, grilling, and all things summer. We expect great things from our vines and eagerly anticipate that euphoric feeling of enjoying cool, refreshing wines on warm days. In the spirit of 4th of July cookouts and festive americana, we’ve put together a few options for your next outdoor party—with wine pairings, of course!
Balanced Bacon Baked Beans - pair with Primitivo
The baked beans bring in a dream team of sweet, savory, salty, and tangy. This flavor packed side dish might just take center stage.
Recipe by Laura Rege for the Kitchn
Light & Easy Grilled Zucchini - pair with Trebbiano
For all our veggie lovers, we’ve picked a simple recipe for grilled zucchini. Just the right amount of char, enticing grill marks, and a mouthwatering garnish of herbs and cheese!
Recipe by Maria Lichty at Two Peas & Their Pod
Savory Grilled Corn on the Cob - pair with Chardonnay
Yes, corn can (and should) make its way to the grill too! Topped with either barbecue butter or herb butter, these cobs couldn’t be more delicious.
Recipe by Bobby Flay for Food Network
Hearty Burgers, Beef or Bean - pair with Cabernet Sauvignon
Whether you like your burgers meaty or meat-free, there’s a spot on the grill for you. This ubiquitous favorite is too classic to skip!
Recipes from Toni Dash at Boulder Locavore and from Minimalist Baker
Crisp and Chewy Grilled Pizza - pair with Barbera
You can count on us to add a little Italian flair to our barbecue! If you want to try something new and delicious, then grilled pizza is right for you.
Recipe from Lauren Allen at Tastes Better from Scratch
A Jazzy Cabbage Slaw - pair with Fumé Blanc
There’s just something so perfect about a fresh, crisp slaw with dynamic flavors and bright color. Best served on a summer day!
Recipe by Carla Perez-Gallardo & Hannah Black for BonAppetit
Patriotic Apple Pie Bars - pair with Sparkling Wine
We love a good touch of americana, and apple pie is an extra tasty way to bring that to the table! These apple pie bars are great for feeding a crowd.
Recipe from Makinze Gore for Delish
As the coals are dying down, it’s time to bust out the marshmallows and make another American classic: s’mores. We like to tuck in dark chocolate and berries for a little twist!
Recipe from Kaleigh at lively Table
Now it's time to gather some family and friends, bust out the grill, and enjoy some foods and wines while celebrating the stars and stripes! If you enjoy our wines, tag us on social media @rubinoestates for a chance to be featured!
How much do you know about Trebbiano? Brought to California’s soil by Italian immigrants, this shy white wine varietal is grown in only a few places in the US. If you are curious about what makes this little-known grape unique, then read on!
Trebbiano vines are vigorous and adaptable, with late-ripening clusters that take on a green-gold hue. The overall profile of Trebbiano is fresh and fruity, but the region and climate in which the vines are grown will have a distinct say in the final outcome of the wine. Fortunately for us, Trebbiano grapes love sunshine!
Heritage and Spread
Though incredibly rare in the United States, Trebbiano grows widely throughout Italy, France, and even maintains a presence in Australia. This varietal’s heritage is rooted in Italy, where records show Trebbiano was established as far back as the Roman Empire. Now, Trebbiano is primarily used in blends of both white and red wines to bring bright freshness.
One of the characteristic strengths of Trebbiano is its crisp, refreshing acidity. This is vital to its use in both France and Australia, where it is most popular for the production of brandy and Cognac. In France, Trebbiano grows under the name Ugni Blanc, while in Australia it is referred to as White Hermitage. The bright, crisp nature brings low sugar, high acid, all in a disease resistant grape—ideal qualities for distillation.
Profile and Pairing
Trebbiano’s welcoming profile is best enjoyed with company. The flavor is a bit timid, never overpowering, making it excellent alongside a range of foods. We like hard Italian cheeses, truffle risotto white pizzas, spaghetti carbonara or a light pesto, or fruit salad. If you want something for simple, easy, summertime sipping, then this varietal is perfect for you!
It’s Magnum Month here at Rubino Estates, where we celebrate the beauty of big bottles. Magnums hold the equivalent of 2 standard bottles of wine, offering better aging, impressive girth, and most importantly, more wine. Some of the Magnums we feature are a blast from the past, containing past vintages that can no longer be acquired in standard format. Below, we’re profiling 7 of these gorgeous wines so you can take your pick and enjoy the very best!
2012 Riserva Sangiovese Magnum
Many of Italy’s famed reds are made from the amazing Sangiovese grape, which we have been bottling here for over a decade. This vintage included a touch of Cabernet Sauvignon for balance, and swirls with notes of wild strawberry, sandalwood and spice. Undertones of leather, raspberry and tobacco add to the complexity. Moderate to high acidity with soft but moderate tannins result in a richness and lingering liveliness.
2016 Centanni Rosso Magnum
This vintage of Centanni Rosso boasts a vivacious bouquet of plum, cherry, and jam with a splash of strawberry near the end. The rich body emphasizes wild strawberry notes, accented by oakiness and the presence of baking spice. The balanced acidity of this 50-50 Sangiovese and Zinfandel blend speaks to the complex interplay of these two varietals, making a mélange of light red fruit and deeper jammy notes.
2016 Ferrario Magnum
The 2016 vintage of this beloved red blend married Barbera and Zinfandel, balanced by accents of Merlot and Petit Verdot. The result of this marriage is a rich, brooding nose with sultry notes of chocolate, red fruit, plum, and fig. The flavors shine on the palate with a big mouthfeel and smooth tannins which have only become more luxurious with time. As the wine continues to open, savor notes of luscious red fruit and a warm spice blend.
2017 Amuleto Magnum
Two quintessential Italian varietals coalesce in this vintage of our Amuleto Club Blend. Barbera and Sangiovese co-star in this craveable, vibrant, and refreshing wine. Bright notes of ripe strawberry, sweet cherry, raspberry, and fruit leather express themselves on the nose. Thrills of red fruit swirl on the palate. The mouthfeel is medium and acidity refreshing, making way for a long, satisfying finish.
2017 Tuscano Magnum
Modeled after the well-loved “Super Tuscans” of the modern world, this wine is a Cal-Ital icon, with Cabernet Sauvignon balanced by Barbera, Petit Verdot, Sangiovese, and Merlot. Big aromas of red fruit, rich with cherry and strawberry lead into dynamic flavors of brandied cherries, strawberry jam, violet, and plum. The tannins are ideal for aging (or for magnum format) and the finish is delicately floral.
2017 Landmark Sangiovese Magnum
Each step of the process of making our Landmark wines is filled with careful, painstaking effort to produce the highest quality attainable. This particular vintage, awarded 90 points by wine enthusiasts, boasts vibrant red fruit notes with strawberry, black cherry, and hints of vanilla and spice character. Soft tannins and a full mouthfeel reminiscent of a Cabernet meet food-friendly acidity in this remarkable handcrafted Sangiovese.
2017 Landmark Barbera Magnum
Aged for over 30 months before finding a new home in these grand bottles, this Barbera is like no other. Crafted to age gracefully, this wine presents rich, elegant notes of lush red fruit on the nose. Elegant swirls of raspberry, cherry, and strawberry meet oaky vanilla and a spicy hint of black pepper and clove on each sip. A large, flavorful mouthfeel is complemented by velvety tannins and finishes with a flourish of fruity vanilla essence.
Best news of all: Each of these magnums is on sale! This month, save big on big bottles.
Each of these magnums is made in very limited quantity. Call us to learn more and buy now!
With the warm weather comes some of the best fruit of the year, luxuriously plump and bursting with flavor. Farm-fresh cherries, peaches, melons, and more are summer staples and just another perk of life in the Livermore Valley. This week we are celebrating National Cherry Tart Day, a sweet celebration of one of the warm season’s first fruits. Choose the ripest cherries you can find, whether tart or sweet, and try your hand at making a rustic cherry tart (if you manage to not eat them all fresh, of course). You can even make miniature tarts for the perfect personal portion!
- For the Crust:
- 1 and 1/2 cup all purpose flour
- 3/4 tsp salt
- 2 T sugar
- 1/2 cup shortening
- 1/4 cup ice cold water
- For the Filling:
- 4 cups pitted sweet cherries
- 3 T sugar
- 1 and 1/2 tsp cornstarch
- 1 egg beaten
- In a medium bowl, mix together the flour, salt and sugar. Cut in shortening with a pastry blender until pea sized crumbs.
- Sprinkle the cold water over the mixture, lightly stirring with a fork until dough forms into a ball. Chill the dough for at least an hour. This makes it much easier to handle.
- Preheat oven to 400 F. Mix the cherries with the sugar and cornstarch.
- If making a full size galette-style tart, roll out the dough into a rough circle until about 1/4 inch thick. If making mini tarts, divide the dough into fourths, then roll out each fourth into an 8 in round circle. Trim the edges a bit with a knife, if necessary.
- Fur full size, spoon the filling into the center, leaving a 2 inch border on the sides. For mini tarts, spoon a cup of the cherries into the middle of each circle, leaving about an inch and a half of crust around the edges.
- Gently fold the edge of the crust over the cherries, pleating as you go. Brush the crust with a beaten egg. Bake (45-50 minutes for full size or 25-30 minutes for mini) or until the crust is golden brown and the cherries are tender.
For an optional fancy topping, melt 1/4 cup butter in a small saucepan, then add ½ cup of sugar and 3 tablespoons of white wine (like our Trebbiano). Stir on low heat for 5 minutes or until thickened. Drizzle onto your cherry tart for a classy hint of sweetness!
We are always looking for delicious pairing opportunities, and this cherry tart is no exception. We recommend our Sparkling wine (on sale now!) for a perfect match for a summertime party.
Now that June is here, we feel the spirit of summer creeping into the estate! The beams of sunshine are bright and proud, and the vines are flourishing. Harvest is still months away, but the vineyards promise to rise to the challenge. In the meantime, we are paying extra attention to our favorite chilled wines: buttery Chardonnay, fruity Rosé, stylish Fumé Blanc, and more.
This month, we are celebrating the simple, rare beauty of our Trebbiano. Since we advocate all things Cal-Ital, our Trebbiano is a representation of this daring marriage of Californian terroir and Italian legacy. Though relatively obscure in the United States, Trebbiano is one of the most popular white wine grapes in Italy. With delicate aromas of melon and citrus mingling with light acidity and flavors of pear and apricot, this wine is everything we hope for on a summer evening.
Few things taste quite as perfect as cool, refreshing lemonade on a summer day. To kick off this season right, we wanted to combine our love of wine with the magic of lemonade, and voilà! This recipe is about as easy as it gets and can be prepared hours before serving in addition to being delightfully refreshing and versatile. Make it your own with summer fruits like peaches or strawberries, or play with the ratios!
Rubino Estates Trebbiano Lemonade
- 1 fresh Meyer lemon, sliced into rounds
- Up to 1 cup sliced fruits of choice (optional)
- 1 12-oz carton of Lemonade concentrate
- 1 bottle Rubino Estates Trebbiano
- 4 cups (24 oz) soda water
- Optional Garnishes: lemon wedges, mint sprigs, or sliced fruit
- In a large pitcher, combine all ingredients except soda water and mix. We encourage you to lightly muddle the lemon slices and sliced fruit (if using) together.
- If desired, refrigerate up to 12 hours and let the flavors steep.
- When ready to serve, pour in the soda water, stir, and taste. Feel free to add more soda water to your liking if you’d prefer your refreshment less sweet.
- Serve cold, over ice, with your desired garnishes!
The month of May is coming to an end, and we are delighted to see the growth that this season has brought in the Estate's Vineyard. After bud break back in early April, our vines began to send out shoots and create a thick carpet of green across our vineyard's acres. Now, we are witnessing the next stage: flowering.
Tiny, hairlike structures emerge from the little round buds allowing for fertilization. Once fertilized, small green "berries" will begin to form, which eventually develop into grapes.
The vineyard is at its greenest in the spring and summer, full of life and growing more and more each day.
The life cycle of your favorite wines comes from humble, verdant beginnings like these.
Our recently replanted block of Petite Sirah and Zinfandel is happily thriving in the Livermore Valley sunlight.
Every block of the vineyard is hard at work, even our late ripener, Barbera. Though this varietal is generally last to reach bud break, it has already begun its bloom.
Monitoring the vineyard is a winemaking discipline, but it is also a study in the beauty of nature. Every vein of every leaf on every vine is a work of art, especially if captured in the morning sunlight.
Moving forward, we hope for consistent warm, sunny days to allow our grapes to begin maturing into a bountiful harvest this fall.
Want to enjoy what these vines have offered in the past?
Visit our tasting room or take advantage of our Mixed Case sale!
Today is the Third Friday of May, which means it’s National Pizza Party Day! Here at Rubino Estates, we are always ready to get excited about good food, especially delicious Italian classics like pizza. In the spirit of celebration, we’ve found recipes for 8 different creative pizza combinations to pair with a few of our favorite Estate wines. Artisan pizza and fine wine truly is a cause for a party!
With White Wine or Rosé:
With Red Wine:
If you've picked your favorite pizza, don't forget to stock up on wines (after all, what's a party without it?) All of the wines featured in this blog are avalable in our mixed case sale. Chose from a selection of mixed white wines or mixed red wines, or take one of each!