Thu 3 Sep 2015
You know what they say about the miracle of turning water into wine? Well, Ron Rubin turned water into tea and tea into wine. Rubin, pictured below, went to work for his family’s wholesale wine and liquor business in Illinois in 1972, putting in 22 years managing distribution to 48 counties. In 1990, he started New Age Beverages, a company that was the master licensee for Clearly Canadian Sparkling Water in a 10-state area of the Southeast. Four years later, he sold the wholesale concern and bought The Republic of Tea, a young company based in Novato, Calif. The rest, as they say, is history, because you can find those distinctive cans of herbal, floral, black and green teas all across America — in tea bags and loose — to the tune of more than 200 products. Rubin studied viticulture and enology at UC Davis and in 2011 purchased the River Road Family Vineyards and Winery, in the Green Valley appellation of Russian River Valley. (In May, Rubin passed the reins of the company to his son Todd B. Rubin, now president of The Republic of Tea; Ron Rubin remains as executive chairman and Minister of Tea.) Hence, the two wines under review today. Winemaker for The Rubin Family of Wines is Joe Freeman. I’m sorry to say that what occurs today, as we pick up this series after quite a hiatus, is what often — too often — happens in tasting chardonnay and pinot noir wines from the same producer: I like, even dote upon, the pinot noir and dislike the chardonnay. That’s the case here. These wines were samples for review.
The Ron Rubin Pinot Noir 2013, Russian River Valley, went through a gentle oak regimen of eight months in small French barriques, only 15 percent of which were new barrels. The wine is composed of grapes from estate vineyards plus grapes from five other vineyards in Russian River Valley. The color is a lovely transparent medium ruby-cranberry hue; scents of red currants and black cherries are permeated by gradually unfolding notes of cranberries and pomegranate, sassafras and sandalwood, briers and brambles and loam, all encompassed in an aura that feels deeply spiced and macerated yet fleet-footed, delicate and elegant. Super-satiny on the palate, this pinot noir displays surprising weight and texture for the finely-wrought nature of its bouquet; in fact, it’s saved from being sumptuous by a clean line of bright acidity and a fair amount of dusty tannic rigor, giving the wine a stones-and-bones structure upon which to drape delicious black cherry and plum flavors. The whole enterprise gains shading and darkness after some time in the glass, say, 30 minutes, lending an air of strangely graceful and somewhat enigmatic earthiness. 13.7 percent alcohol. Drink now through 2018 to 2020 with a roasted chicken, grilled lamb or veal chops. Excellent. About $25, a Remarkable Price for the quality, the depth and dimension.
I’m sorry that I cannot be as enthusiastic about the Ron Rubin Chardonnay 2013, Russian River Valley, as I am about its pinot noir stablemate. Like its cousin, this chardonnay was produced from estate vineyards and a selection of other vineyards in the Russian River appellation. It underwent 66 percent barrel-fermentation, in 15 percent new French oak barrels, and also saw complete malolactic or secondary fermentation; the other 34 percent was fermented in stainless steel tanks. Somehow that combination did not make a balanced or integrated chardonnay. The color is pale gold; aromas of roasted lemon and spiced pear, with hints of mango, clove and quince and high notes of lime peel, grapefruit and limestone, culminate in touches of jasmine and camellia; eminently attractive, yes, and so far so good, but a dried baking spice/spiced tea quality burgeons in the mouth and brings an element of stridency to a very dry, dense texture that feels hollowed out at mid-palate and leads to a grapefruit pith finish. 13.7 percent alcohol. Perhaps this imbalance will resolve itself in a year or two, but I wouldn’t take the risk, even at the price of $20.