Winemaker John Rittenhouse chose to take up winemaking after a 32-year career with Intel. Before hand-crafted beers were popular, he made some award-winning beers. He had dreamed of making wine also, but had no patience for the barrel aging process! In 2012, he and his wife bought a 74.62-acre parcel in the Fiddletown AVA of Amador County, California. They planted 5 acres of it in 5 varieties of grapes, never thinking of selling commercially, but now they are selling their wine! Rubidoux Barbera was awarded gold at the Foothill Wine Fest competition in 2023, and that was the beginning of their story!
2020 Rubidoux Ridge Barbera, Sierra Foothills
Tasting Notes
Our Barbera is a full-bodied red wine with a smooth mouth finish. It has raspberry and cherry flavors with a typical higher acidity and low tannins. Great when served with stews, red meats as short ribs, and tomato pastas.
Barbera Red Wine
If you’re a wine enthusiast, you’ve probably come across Barbera, a grape variety famous for producing a captivating type of wine. Barbera is known for its deep roots in Italian winemaking traditions. It offers a range of flavors that appeal to a wide spectrum of wine drinkers-from those who love light, fruity wines to those who crave robust, full-bodied reds.
A Brief History of Barbera Wines
Originating from the rolling hills of Piedmont, Italy, Barbera is one of Italy’s oldest and most cherished grape varieties. Traditionally known for producing full-bodied reds, Barbera has gained worldwide recognition for its signature characteristics: high acidity, low tannins, and a burst of rich red fruit flavors.
Why Choose Barbera Wines
Barbera wines offer a delightful combination of complexity, flavor, and versatility, making them ideal for wine enthusiasts at every level. Compared to other Italian wines, Barbera often offers high quality at an affordable price, giving you great value for your money and pairs eloquently with Italian entrées.
Specs
Appellation: Sierra Foothills
Alcohol: 14%
pH: 3.3
TA: 6.7
RS: 2.0
Varietal: 100% Barbera
Production: 150 cases
2020 Rubidoux Ridge Sangiovese, Fiddletown, Amador County
Tasting Notes
Our Sangiovese is an Italian-style-medium-bodied red wine. It has notes of red fruit and cocoa. The typical higher acidity allows it to complement cheesy pastas and pizzas as well as any beef or chicken dish.
Sangiovese is a heavily planted grape variety in Italy, primarily in Tuscany. Our 2100-foot elevation in the foothills is very similar to Italy’s wine region, which is one of the reasons that we chose to plant Italian varieties. It is a nice food wine due to its medium body, high-acid wine with predominantly bright black cherry flavors. It is paired well with herby tomato pasta dishes and roasted or BBQ meats.
A Brief History of Sangiovese Red Wine
Sangiovese has an ancient Italian origin. It is believed to be a cross from the Ciligiolo and Calabrese di Montenuovo grapes, dating back to the Etruscan period in Italy, roughly between the 8th to the 3rd century BCE in Tuscany. It is the primary grape in a Chianti wine blend. Its name is supposed to be derived from “ Sanguis Jovis” (Jupiter’s blood) for its bright color.
Why Choose Sangiovese Wine
Sangiovese is known as a very versatile wine with the ability to pair well with a wide range of food dishes, and you can never go wrong with it, whether it is a roasted pork, a lamb stew, or a tomato pasta dish!
Specs
Appellation: Fiddletown, Amador County
Alcohol: 14.2%
pH: 3.5
TA: 6.1
RS: 0.9
Varietal: 100% Sangiovese
Production: 70 cases
What’s Included
4-bottles:
2x 2020 Rubidoux Ridge Barbera, Sierra Foothills
2x 2020 Rubidoux Ridge Sangiovese, Fiddletown, Amador County Case:
6x 2020 Rubidoux Ridge Barbera, Sierra Foothills
6x 2020 Rubidoux Ridge Sangiovese, Fiddletown, Amador County
We have been farming our vineyard and developing our land for the last 10 years and know what it takes to produce good fruit for wine. Let us share with you! Between our uniquely crafted wine selection and our beautiful vineyard grounds, you’re sure to enjoy a break from city life. We agree with A.D. Posey – everyday that we farm, we must “take a deep breath. Inhale peace. Exhale happiness.”
We bought the 75 acres of land that Rubidoux Ridge Vineyard is situated on after my father passed away. The name Rubidoux came from the founder of St. Joseph, Missouri, where my father met my mother during WWII. The Rubidoux Hotel in St. Joe had a treasure chest for children that ate all their chicken pot pie. Forever this place stuck with me.
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IL, IN, IA, KS, KY, LA, ME, MD, MA, MI, MN, MO, MT, NE, NV, NH, NJ, NM, NY, NC, ND, OH, OK, OR, PA, RI, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
How much more are you saving by buying a full case?
(Note: tax and shipping are not included in savings calculations.)
Rubidoux Ridge Barbera & Sangiovese - $60 = 26.66%
@kaolis We entered these in the Amador County Fair as well as young wines in 2022, and the Sangiovese was awarded a gold, the Barbera a silver. These wines have benefited from time in the bottle.
As the first wines that we released when we opened our on-site tasting room at the vineyard in 2022, we crafted these wines to be easy drinking while maintaining varietal characteristics. We wanted these wines to be enjoyable on their own or when paired with food.
Looking at the labs in general I noticed somewhat lower pH and higher TA in both of these that caught my interest, in a good way.
The second Rat commented on tart/sharp.
Could those be contributing to that tasting note?
@RubidouxRidge Excellent winery name. My family is all from (and some still in) St. Joe, and while i didn’t grow up there myself, it was the first thing i through about when i saw “Rubidoux”.
We had a busy day and threw a quick dinner together after work from stuff in the fridge- prime flat iron steak, Caesar salad, and some leftover Pedroncelli Cheesy Tomato dip.
This is a pretty wine in the glass and I could smell a brambly bouquet as soon as I popped the cork. Red fruit and lots of herbs. It’s similar on the palate. Pretty big structure, so it held up really well to the rich steak. Good acidity, so was great with the salad and the dip. Not super fruit forward, lots of savory, slight tomato, tons of herbs. I didn’t get chocolate in my note but my wife and I agreed it paired great with a dark chocolate bar we sampled for dessert.
Super flexible wine, very food friendly, and, to be honest, the bottle was gone maybe the fastest of any in recent memory. It was just gone- maybe we got a 375ml? lol.
We have a wedding coming up and this would be perfect- I wish it was a whole case of the Sangio, but the Barbera is probably also tasty. I might have to get two cases for the wedding so we have a case of each. Definitely in on this one at the case price.
@InFrom@wnance looks yummy, I mean with all of that cheese how bad can it be right… trying to figure how to dumb down the recipe to something reasonable for two people… not sure we need an entire skillet of that ha!
@kaolis Two thoughts on that- 1. Dinner party appetizer, although you might not make it to the main course once people get started on this (ask me how I know…). 2. It reheats well.
Sorry for the late posting – traveling and unforeseen complications (all fine now).
Also, many thanks to Terry for re-routing the shipment of these wines (yes, both!) to the east coast for us!
We tasted the Barbera and Sangiovese over several days with the friends and family we were visiting. There was no time to rest and both were opened within a few hours of arriving. Unfortunately, on first opening, we weren’t super impressed by either of the wines.
On the first day, the Barbera presented with almost no nose, and the palate felt somewhat thin and sharp. However, the next day it was quite enjoyable, just not a lot of depth. Bright, smooth, and food friendly. We saved a small taste for the third day but it didn’t hold up well. Granted, it was just corked on the counter. Two found it quite good, two found it pleasant but unremarkable, and one was not impressed at all.
The Sangiovese started off a bit challenging. The first day showed a full-bodied nose, but the palate was thin, mildly tannic, quite tart/sharp, and an almost bitter like quality (is that tomato?) that most of us found too much for easy drinking. By the second day, it softened and the earthy, herby flavors paired nicely with a cheeseboard, though it remained slightly edgy when consumed on its own. Four liked it, preferring it to the Barbera; one enjoyed both equally, remarking that they were not comparable; and one found the earthiness and tannins to be way too much. Like the Barbera, the remnants by the third day were not showing well.
Overall, we loved the opportunity to try these and enjoyed them both. I’m not sure any of us were convinced enough to purchase but that may not be the fault of the wine. Even so, there may be some new casemates members to come out of this. Thanks again!
@birdbrains The typically higher acid in these varietals could be part of this, although that should not make them hard to drink without pairing with food. Some will be more sensitive to this than others. Possibly the wine was subjected to heat during shipping. I am not sure how the samples got shipped or how long it took.
Our experience has been that the wines are best on the first day and will be fine another day if the air is evacuated from the bottle. Storing them cool is better as that slows any oxidation.
About the numbers. both wines are of a single varietal, but from two vineyards. The final numbers were calculated from the labs on the individual wines blended pre-bottling. This should be fairly accurate for most of the numbers, although pH is hard to predict exactly.
I think a few more years. They were not specifically made with longer term aging in mind, although the higher acidity certainly helps. The cork manufacturer claims the corks are good for about 7 years of aging, they are 1+1’s.
Just a few more comments.
The Barbera has always been our best seller.
Sangiovese has been one of my favorite varietals. I almost always consume it with food.
Random comment, I’m guessing if you are expecting Scott Harvey styled Barbera (which I admittedly have only had a handful of bottles minus a couple of fingers) this appears to be in a different lane …
Hey peeps - I have a concern about a particular vintage of Ped that I posted over at the August tasting discussion - if you get a chance, please weigh in. Thanks!
I am impressed with this mountain top vineyard and have been buying grapes from them for the last 5 years. Our Barbera Rose we still have in tank comes from them. This vineyard has been the base for our Vermentino since we started making it. Their wines are well made showing the firm tannin structure that prevails with high elevation grape growing. These wines are a great representation of the mountainous Fiddletown terroir.
2020 Rubidoux Ridge Barbera, Sierra Foothills
Tasting Notes
Barbera Red Wine
A Brief History of Barbera Wines
Why Choose Barbera Wines
Specs
2020 Rubidoux Ridge Sangiovese, Fiddletown, Amador County
Tasting Notes
A Brief History of Sangiovese Red Wine
Why Choose Sangiovese Wine
Specs
What’s Included
4-bottles:
Case:
Price Comparison
$302.40/Case for 6x 2020 Rubidoux Ridge Barbera, Sierra Foothills + 6x 2020 Rubidoux Ridge Sangiovese, Fiddletown, Amador County at Rubidoux Ridge Vineyard
About The Winery
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IL, IN, IA, KS, KY, LA, ME, MD, MA, MI, MN, MO, MT, NE, NV, NH, NJ, NM, NY, NC, ND, OH, OK, OR, PA, RI, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
Estimated Delivery
Monday, Sep 15 - Tuesday, Sep 16
Rubidoux Ridge Barbera & Sangiovese
4 bottles for $74.99 $18.75/bottle + $2/bottle shipping
Case of 12 for $164.99 $13.75/bottle + $1/bottle shipping
2020 Rubidoux Ridge Barbera
2020 Rubidoux Ridge Sangiovese
How much more are you saving by buying a full case?
(Note: tax and shipping are not included in savings calculations.)
Rubidoux Ridge Barbera & Sangiovese - $60 = 26.66%
@winedavid59
sure hoping we have producer participation on this one
lab rat here - sorry for the late posting. on the road and having some technical difficulties. will post reviews shortly
Cursory look at the interwebs reveals only that the Barbera was awarded a Gold Medal from the 2023 Foothill Winefest Competition…
fwiw
@kaolis We entered these in the Amador County Fair as well as young wines in 2022, and the Sangiovese was awarded a gold, the Barbera a silver. These wines have benefited from time in the bottle.
@RubidouxRidge not necessarily a fan of pro reviews, but they can be an interesting, and sometimes head scratching, reference point
As the first wines that we released when we opened our on-site tasting room at the vineyard in 2022, we crafted these wines to be easy drinking while maintaining varietal characteristics. We wanted these wines to be enjoyable on their own or when paired with food.
@RubidouxRidge
Welcome!
Looking at the labs in general I noticed somewhat lower pH and higher TA in both of these that caught my interest, in a good way.
The second Rat commented on tart/sharp.
Could those be contributing to that tasting note?
@RubidouxRidge Excellent winery name.
My family is all from (and some still in) St. Joe, and while i didn’t grow up there myself, it was the first thing i through about when i saw “Rubidoux”.
Labrat reporting in!
I received a bottle of the 2020 Sangiovese:
We had a busy day and threw a quick dinner together after work from stuff in the fridge- prime flat iron steak, Caesar salad, and some leftover Pedroncelli Cheesy Tomato dip.
This is a pretty wine in the glass and I could smell a brambly bouquet as soon as I popped the cork. Red fruit and lots of herbs. It’s similar on the palate. Pretty big structure, so it held up really well to the rich steak. Good acidity, so was great with the salad and the dip. Not super fruit forward, lots of savory, slight tomato, tons of herbs. I didn’t get chocolate in my note but my wife and I agreed it paired great with a dark chocolate bar we sampled for dessert.
Super flexible wine, very food friendly, and, to be honest, the bottle was gone maybe the fastest of any in recent memory. It was just gone- maybe we got a 375ml? lol.
We have a wedding coming up and this would be perfect- I wish it was a whole case of the Sangio, but the Barbera is probably also tasty. I might have to get two cases for the wedding so we have a case of each. Definitely in on this one at the case price.
Thanks for the rat and for the delicious wine!
Pedroncelli Cheesy Tomato Dip
You’re welcome…
@wnance I was curious, thanks!
Yep, that looks cheesy all right. Aptly named.
@InFrom @wnance looks yummy, I mean with all of that cheese how bad can it be right… trying to figure how to dumb down the recipe to something reasonable for two people… not sure we need an entire skillet of that ha!
@kaolis Two thoughts on that- 1. Dinner party appetizer, although you might not make it to the main course once people get started on this (ask me how I know…). 2. It reheats well.
WTH…2 of my fav varietals…I’m in for a case.
Sorry for the late posting – traveling and unforeseen complications (all fine now).
Also, many thanks to Terry for re-routing the shipment of these wines (yes, both!) to the east coast for us!
We tasted the Barbera and Sangiovese over several days with the friends and family we were visiting. There was no time to rest and both were opened within a few hours of arriving. Unfortunately, on first opening, we weren’t super impressed by either of the wines.
On the first day, the Barbera presented with almost no nose, and the palate felt somewhat thin and sharp. However, the next day it was quite enjoyable, just not a lot of depth. Bright, smooth, and food friendly. We saved a small taste for the third day but it didn’t hold up well. Granted, it was just corked on the counter. Two found it quite good, two found it pleasant but unremarkable, and one was not impressed at all.
The Sangiovese started off a bit challenging. The first day showed a full-bodied nose, but the palate was thin, mildly tannic, quite tart/sharp, and an almost bitter like quality (is that tomato?) that most of us found too much for easy drinking. By the second day, it softened and the earthy, herby flavors paired nicely with a cheeseboard, though it remained slightly edgy when consumed on its own. Four liked it, preferring it to the Barbera; one enjoyed both equally, remarking that they were not comparable; and one found the earthiness and tannins to be way too much. Like the Barbera, the remnants by the third day were not showing well.
Overall, we loved the opportunity to try these and enjoyed them both. I’m not sure any of us were convinced enough to purchase but that may not be the fault of the wine. Even so, there may be some new casemates members to come out of this. Thanks again!
@birdbrains
I’m wondering a couple of things.
On day three, were they just recorked, well under half full and at room temp, not in a fridge?
Overall, is it possible the somewhat lower pH and higher TA is the source of tart/sharp?
When I first the labs I noticed both of those numbers.
@birdbrains The typically higher acid in these varietals could be part of this, although that should not make them hard to drink without pairing with food. Some will be more sensitive to this than others. Possibly the wine was subjected to heat during shipping. I am not sure how the samples got shipped or how long it took.
Our experience has been that the wines are best on the first day and will be fine another day if the air is evacuated from the bottle. Storing them cool is better as that slows any oxidation.
About the numbers. both wines are of a single varietal, but from two vineyards. The final numbers were calculated from the labs on the individual wines blended pre-bottling. This should be fairly accurate for most of the numbers, although pH is hard to predict exactly.
@birdbrains @RubidouxRidge
Appreciate the reply, especially that you suggest heat may have been a factor; a plague for any summer shipping.
With almost any wine, particularly with fairly recent vintage bottles, I almost always find them improved on the 2nd or 3rd day when stored chilled.
How long to you think these would properly cellar,
and, thanks again for joining us.
@rjquillin yes to all
@birdbrains @rjquillin
I think a few more years. They were not specifically made with longer term aging in mind, although the higher acidity certainly helps. The cork manufacturer claims the corks are good for about 7 years of aging, they are 1+1’s.
Just a few more comments.
The Barbera has always been our best seller.
Sangiovese has been one of my favorite varietals. I almost always consume it with food.
@RubidouxRidge
Good enough for me, especially with a nod from Scott.
Hope to see you here again.
drastic-independent-skink
Random comment, I’m guessing if you are expecting Scott Harvey styled Barbera (which I admittedly have only had a handful of bottles minus a couple of fingers) this appears to be in a different lane …
Hey peeps - I have a concern about a particular vintage of Ped that I posted over at the August tasting discussion - if you get a chance, please weigh in. Thanks!
I am impressed with this mountain top vineyard and have been buying grapes from them for the last 5 years. Our Barbera Rose we still have in tank comes from them. This vineyard has been the base for our Vermentino since we started making it. Their wines are well made showing the firm tannin structure that prevails with high elevation grape growing. These wines are a great representation of the mountainous Fiddletown terroir.