Robert Mondavi Napa Valley Cabernet Sauvignon

Robert Mondavi established his namesake winery in 1966 with a vision to create Napa Valley wines that would stand in the company of the world’s finest. He chose To Kalon Vineyard in the heart of the Napa Valley as the home for Robert Mondavi Winery. It is said that the wines produced here. Taste wine from the region of Bordeaux in France compared to one.

This first-growth vineyard, located in Oakville, California, is renowned for producing some of the finest Cabernet Sauvignon wines in the world, as well as for its Sauvignon Blanc grapes. ( 985% Cabernet Sauvignon, 7% Petit Verdot, 5% Merlot, 3% Cabernet Franc)

A classic Napa Valley Cabernet Sauvignon, Dark fruits of black cherry, plum and blackberry are layered seamlessly with sweet spice, herbal, dark earth and a touch of sweet tobacco and accompany the rich concentration, silky tannins and long finish.

VINEYARD NOTES :

Fruit for our Napa Valley Cabernet includes two of the valley’s most renowned sub-appellations and vineyards: our historic To Kalon vineyard in Oakville located on the well-drained alluvial bench surrounding the winery; and a smaller percentage from our Wappo Hill Vineyard in the Stag’s Leap district. The varying mesoclimates and soils of these two vineyards elicit a wonderfully concentrated, expressive, and classic Napa Valley Cabernet Sauvignon and are combined with fruit from a number of the area’s finest vineyards for the perfect expression of the region.

WINEMAKER NOTES :

(85% Cabernet Sauvignon, 7% Petit Verdot, 5% Merlot, 3% Cabernet Franc)
The grapes were hand harvested into small bins and carefully sorted in our gravity-flow cellar. The clusters were gently de-stemmed directly into traditional oak tanks for cold soak, fermentation and extended maceration-a total of 24 days of wine to skin contact--maximizing the extraction of varietal character and complexity while keeping the tannins fleshy and supple. The new wine was drained and gently pressed into French oak barrels (19% new) for malolactic fermentation, assuring seamless integration of fruit and oak. The final blend was assembled through repeated tasting trials over the 17 months of barrel aging. The wine was bottled in May 2018.