Rubired

Rubired is a Californian teinturier hybrid grape variety created through grapevine breeding by Dr. Harold Olmo in 1958, and was developed at the California Agricultural Experiment Station. This grape emerged from a carefully planned cross between two distinct varieties: Portugal’s Tinto Cão and Alicante Ganzin. Rubired is related to other teinturier grapes such as Alicante Bouschet, which is also valued for its deep color and blending qualities.

Dr. Harold Olmo was a renowned viticulturist at the UC Davis University, who spent nearly 50 years developing over 30 new grape varieties for California’s wine industry through his pioneering work in viticulture and grapevine breeding. At UC Davis, Dr. Olmo worked in the Department of Viticulture and Enology. The California Agricultural Experiment Station and UC Davis function as leading institutes for grape research. Throughout his career, Dr. Olmo’s viticultural research and work were instrumental in developing new grape varieties and advancing the field of grapevine breeding.

The grape was initially designed for producing fortified port-style wines, taking advantage of its intensely dark pigmentation and ability to thrive in California’s hot climate regions.

What Makes Rubired Unique

Rubired stands apart from most wine grapes due to its classification as a teinturier variety. While most red wine grapes have clear juice and derive their color from skin contact during fermentation, teinturier grapes possess both red skin and red flesh, producing naturally pigmented juice.

This unique characteristic stems from its genetic heritage. It contains genes from Vitis rupestris and Vitis vinifera, making it a hybrid that combines American and European grape species. Changes in the genetic makeup of Rubired, compared to other grapevines, result in its distinctive teinturier properties, setting it apart in pigment biosynthesis and berry coloration.

This genetic background contributes to several notable qualities:

• Disease resistance: The grape shows resistance to downy mildew and botrytis; the effects of its hybrid genetics enhance its resilience compared to many other grapevines.
• High yields: In the California Central Valley, it regularly yields 8 to 10 tons per acre
• Heat tolerance: Specifically bred to perform well in hot climates
• Intense color: Produces remarkably dark red to purple juice, with the effects of its genetic changes leading to greater color intensity than most other grapevines.

Most remarkably, Rubired is now the third most planted grape in California behind Cabernet Sauvignon and Chardonnay, yet it remains virtually unknown to the general wine-drinking public. Compared to other grapevines, Rubired’s unique combination of teinturier traits, hybrid vigor, and disease resistance makes it a distinct and valuable cultivar.

Where Rubired Grows in The World

California’s Dominance

Rubired is planted extensively in the San Joaquin Valley, which remains the grape’s primary growing region. The Central Valley’s hot climate provides ideal conditions for this heat-loving variety. As of 2016, California alone accounted for approximately 4,825 hectares of Rubired plantings.

International Presence

While California dominates production, Rubired has been tried in other wine regions:

• Australia: Small stocks in Australia covering about 90 hectares exist, though many experimental plantings have been grafted over in favor of higher-quality varieties. Some Australian producers have included Rubired in port-style wine blends.
• Mexico: Small plantings exist, though specific acreage data is limited.

The grape’s global footprint remains modest, with worldwide plantings totaling around 4,916 hectares as of 2016.

How Winemakers Use Rubired

The Mega Purple Connection

Rubired’s most famous—and infamous—application is as the source material for Mega Purple, a concentrated grape juice additive used extensively in the wine industry. The product has 68% sugar and sells for approximately $135 a gallon.

According to journal reports, as much as 20% of the total production of Mega Purple is related to the wine industry. Winemakers use this concentrate to:

• Deepen wine color
• Add sweetness and body
• Mask undesirable flavors like vegetalVegetal character in wine refers to arom… More notes or brett character
• Create consistency across vintages

The use of Mega Purple is widespread and controversial. Industry experts believe it’s commonly used in wines priced under $20, with some suggesting it appears in the majority of wines under $15 per bottle.

Traditional Winemaking Applications

Beyond concentrate production, Rubired serves several purposes:

1. Blending component: Added to red wine blends to intensify color
2. Rosé production: Used in inexpensive rosé wines
3. Grape juice: Produces non-alcoholic grape juice
4. Varietal wines: Rarely, some innovative winemakers produce 100% Rubired wines

Monte Rio Cellars has broken new ground by creating a varietal Rubired wine using whole cluster carbonic maceration, offering wine enthusiasts a rare opportunity to taste this grape on its own.

Tasting Notes and Red Wines Specifications

Color

Rubired produces wines with extraordinarily deep inky purple to a nearly black coloration. The intensity is so remarkable that just one or two drops of Mega Purple concentrate can turn a glass of water dark purple.

Aroma

Juicy dark berries and earthy savory notes characterize the aromatic profile. Wines display blackcurrant notes as a dominant characteristic. The carbonic maceration process used by some producers enhances fruity aromatics.

Flavor

As a varietal, Rubired produces a full-bodied wine with ripe berry fruit characteristics. The flavor profile centers on dark berry fruits with an earthy, slightly rustic character. Wines made from Rubired tend toward fruit-forward expressions rather than complex, nuanced profiles.

Structure

When used on its own, it produces full-bodied, inky-dark wines with ripe berry fruit and big, soft tannins. The wine is inky dark, but light on its feet, creating an interesting contrast between visual intensity and textural elegance. The grape’s natural sweetness contributes to a round, plush mouthfeel.

Aging

Rubired wines are generally designed for early consumption rather than extended aging. The simpler fruit-forward character usually does not benefit from long-term cellaring. Most varietal Rubired wines are aged in stainless steel or neutral vessels for 6 months or less before bottling.

Food Pairing

The wine’s full body and soft tannins make it versatile with food. Suggested pairings include:

• Grilled and barbecued meats: The robust fruit character stands up to charred flavors
• Lamb: The traditional pairing for richRich wine refers to wines that deliver a… More, dark red wines
• Casual gatherings: The approachable, fruit-forward style works well for relaxed dining

The wine’s intensity and relative sweetness make it better suited to heartier, flavorful dishes rather than delicate culinary preparations.

Today

Rubired occupies a curious position in the modern wine industry. Despite being the third most planted grape variety in California, it operates almost entirely behind the scenes. The vast majority of Rubired production is for grape concentrate and color additives rather than recognizable wines on retail shelves. It is rare to find Rubired used on its own in commercial wines, as most products are blends or used for their coloring properties. This article aims to shed light on Rubired’s unique role in the wine industry and its significance as a genetic resource for further research.

The Mega Purple Debate

The controversy surrounding Mega Purple and similar products has brought increased attention to Rubired. Wine purists argue that using such additives undermines the authentic expression of terroir and can make wines taste generic. Some regions have responded strongly—Oregon, for example, has banned Mega Purple and similar products because they’re made from teinturier grapes not grown in the state.

Rare Varietal Expressions

A small but growing number of innovative winemakers are exploring Rubired’s potential as a standalone variety. These experimental wines offer an unusual alternative to mainstream options, appealing to adventurous wine enthusiasts seeking unique tasting experiences.

The grape’s role in the industry seems unlikely to change dramatically. Its value lies primarily in its utility as a color source and blending component rather than as a premium varietal wine grape.

Should You Try It?

If you’re a curious wine enthusiast who enjoys exploring unusual varieties, seeking out a varietal Rubired wine is worth the effort—though it may require some hunting. These wines offer:

• A unique tasting experience: Few people have tasted Rubired as a standalone wine
• Historical interest: The chance to experience a grape created by one of California’s pioneering viticulturists
• Conversation value: An unusual wine that sparks discussion
• Approachable style: Fruit-forward, soft wines that don’t require specialized knowledge to enjoy

However, temper your expectations. Rubired won’t rival premium Cabernet Sauvignon or Pinot Noir in complexity or aging potential. Think of it more as a curiosity—a glimpse into California’s viticultural history and the behind-the-scenes workings of the wine industry.

For most wine drinkers, Rubired’s influence on their wine experiences will remain invisible, working quietly in the background to enhance the color and body of everyday wines.

Conclusion

Rubired represents a fascinating paradox in the wine world: a grape of enormous importance that almost no one knows. Created by Dr. Harold Olmo as part of his vision to develop varieties suited to California’s warm climate, Rubired succeeded beyond expectations—just not in the way originally intended.

While it hasn’t achieved recognition as a premium varietal wine, Rubired’s unique teinturier properties have made it indispensable to the modern wine industry. Whether in the form of Mega Purple concentrate or as a blending component, this grape touches millions of bottles annually, quietly shaping the appearance and taste of countless wines.

The handful of winemakers now producing varietal Rubired wines are offering something valuable: the chance to taste this influential grape on its own terms. These wines may not be sophisticated or age-worthy, but they provide an honest expression of a variety that has long operated in the shadows.

Understanding Rubired means understanding a crucial but often unacknowledged aspect of modern winemaking. Behind the romance of terroir and tradition lies a practical industry that sometimes uses tools like Rubired to meet consumer expectations for color, consistency, and approachability. Whether that bothers you or not is a matter of personal philosophy about wine—but either way, Rubired’s story is worth knowing.