2007 Cabernet Sauvignon Reserve
$250 (2021)
United States
Oakville
Napa
Red
94% Cabernet Sauvignon, 3% Cabernet Franc, 3% Petit Verdot (2021 vintage)
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2007
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2021
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Director of Winemaking Kurtis Ogasawara worked his way through the ranks at Robert Mondavi Winery. Today, he oversees a collection of wines that is increasingly focused on highlighting the many nuances of the winery’s significant holdings in To Kalon. I was deeply impressed with the wines I tasted. I see a new level of energy and vibrancy in the Mondavi wines that is compelling.
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2017
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2016
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2014
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Robert Mondavi Winery celebrated a special milestone this year with the fiftieth anniversary of the inauguration of the winery, a momentous achievement for Mondavi and Napa Valley more broadly. These new releases are strong across the board. Mondavi is naturally most associated with Oakville and the To Kalon Vineyard, but their Stags' Leap Cabernet continues to impress as the dark horse in this lineup.
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2013
2023 - 2043
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The Cabernets are the stars in this lineup from Robert Mondavi Winery. The straight Napa Valley Cabernet is a solid value and should be relatively easy to find given its large production. While the Oakville Cabernet rightly get most of the attention here, the Stags Leap Cabernet is once again the hidden jewel in the range. Like most of her colleagues, Genevieve Janssens, Mondavi's Director of Winemaking, describes 2013 as a vintage in which the wines extracted quickly. According to Janssens, the 2013s were born 'unbalanced' so much work was needed to finalize the blends. Drought conditions proved to be too much in 2013, so Mondavi did not bottle their I Block Fumé Blanc.
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2010
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2010
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This is a strong set of releases from Robert Mondavi Winery. Head of Winemaking Genevieve Janssens approached 2011 with shorter macerations and a bit gentler winemaking than normal given the fragility of the skins. Production was down as much as 50% in some spots because of poor flowering and the severe sorting that was required to deal with rot. Quality across the board is solid. The 2010 Cabernet Sauvignons are terrific. Late season heat spikes appear to have given the 2010s a little more richness than normal. Janssens and her team are doing remarkable work at Robert Mondavi. Quality is high, something that is all the more remarkable given the production levels of these wines. For more, readers might enjoy this short video shot with Janssens in To-Kalon during the 2013 harvest.
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2010
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2007
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2007
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2007
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2007
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Imagine my surprise when I inquired as to the alcohol level in the winery's unusually powerful and slightly warm 2006 Stag's Leap cabernet and was told by director of winemaking Genevieve Janssens that it was 16% on the label. This from a winery that not many years ago was criticized by some for bottling understated and even undernourished cabernets. In fact, said Janssens, even though the vine leaves had turned yellow during cool September and October weather, and some viticulturalists were saying "it's over," Mondavi waited to pick. In the end, the grape skins benefited from pronounced day/night temperature variation during early fall without dehydrating. Two thousand seven was another dry year, but warmer than 2006, according to Janssens. A heatwave during the end of August and first few days of September helped to bring the pinot noir and merlot to maximum ripeness. "Usually the harvest for these two varieties is squeezed between the sauvignon blanc and the bad weather, but not in 2007," she reported. Incidentally, Mondavi's basic chardonnay, sauvignon blanc, pinot noir and cabernet bottlings are prime examples of widely available California wines that offer excellent value.
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2006
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2006
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Imagine my surprise when I inquired as to the alcohol level in the winery's unusually powerful and slightly warm 2006 Stag's Leap cabernet and was told by director of winemaking Genevieve Janssens that it was 16% on the label. This from a winery that not many years ago was criticized by some for bottling understated and even undernourished cabernets. In fact, said Janssens, even though the vine leaves had turned yellow during cool September and October weather, and some viticulturalists were saying "it's over," Mondavi waited to pick. In the end, the grape skins benefited from pronounced day/night temperature variation during early fall without dehydrating. Two thousand seven was another dry year, but warmer than 2006, according to Janssens. A heatwave during the end of August and first few days of September helped to bring the pinot noir and merlot to maximum ripeness. "Usually the harvest for these two varieties is squeezed between the sauvignon blanc and the bad weather, but not in 2007," she reported. Incidentally, Mondavi's basic chardonnay, sauvignon blanc, pinot noir and cabernet bottlings are prime examples of widely available California wines that offer excellent value.
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2005
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Robert Mondavi Winery celebrated a special milestone this year with the fiftieth anniversary of the inauguration of the winery, a momentous achievement for Mondavi and Napa Valley more broadly. These new releases are strong across the board. Mondavi is naturally most associated with Oakville and the To Kalon Vineyard, but their Stags' Leap Cabernet continues to impress as the dark horse in this lineup.
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2005
2020 - 2035
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2005
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2005
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2005
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After making a number of changes in direction over the past decade, this winery has now had the same marketing director in place for the past four years, and winemaker Genevieve Janssens assured me that the team here has been given the "simple" task of making the best wines possible. Janssens told me she thought the young 2006 cabernets lacked a bit of substance in the middle palate, and in fact these wines came across as rather tannic when I tried them in early March. She noted, however, that the 2005s were also tannic early, but are more harmonious today.
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2004
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2004
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The Cabernets are the stars in this lineup from Robert Mondavi Winery. The straight Napa Valley Cabernet is a solid value and should be relatively easy to find given its large production. While the Oakville Cabernet rightly get most of the attention here, the Stags Leap Cabernet is once again the hidden jewel in the range. Like most of her colleagues, Genevieve Janssens, Mondavi's Director of Winemaking, describes 2013 as a vintage in which the wines extracted quickly. According to Janssens, the 2013s were born 'unbalanced' so much work was needed to finalize the blends. Drought conditions proved to be too much in 2013, so Mondavi did not bottle their I Block Fumé Blanc.
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2004
2016 - 2028
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2004
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According to associate winemaker Rich Arnold, the 2004 growing season was cooler than 2003 and 2002. "We had a wet spring, which led to more vigorous vines, and thus the ripeness took longer to come," said Arnold. "On the other hand, we had less dehydration of the fruit in September." For cabernet, Arnold added, "2005 is denser, broader and riper, with great sweetness."
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2003
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2003
2013 - 2023
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This is a strong set of releases from Robert Mondavi Winery. Head of Winemaking Genevieve Janssens approached 2011 with shorter macerations and a bit gentler winemaking than normal given the fragility of the skins. Production was down as much as 50% in some spots because of poor flowering and the severe sorting that was required to deal with rot. Quality across the board is solid. The 2010 Cabernet Sauvignons are terrific. Late season heat spikes appear to have given the 2010s a little more richness than normal. Janssens and her team are doing remarkable work at Robert Mondavi. Quality is high, something that is all the more remarkable given the production levels of these wines. For more, readers might enjoy this short video shot with Janssens in To-Kalon during the 2013 harvest.
00
2003
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According to winemaker Genevieve Janssens, 2004 is a gentle vintage, "with very mature, evolved tannins. "But Janssens added that 2004 was not the simplest year for harvesting. "When everything is so easy, it's not easy," is the way she put it. Many Bordeaux chateaux faced a similar challenge in 2005, when there was no rush to harvest and no threat of rot or rain.
00
2003
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Following the sale of this winery to Constellation Brands, Tim Mondavi is now serving as viticultural consultant, with Genevieve Janssens in charge of winemaking.Janssens elected to limit our tasting this year to the two varieties Mondavi has always done best:sauvignon blanc and cabernet sauvignon.I then convinced her to pour her current chardonnays too.Janssens noted that the past few Septembers have witnessed heat spikes accompanied by almost freakishly low humidity, which has caused significant dehydration to the vines, especially the merlot.There will be no separate To Kalon Vineyard bottlings in 2002 or 2003, but not because of any quality problems with this fruit.On the contrary, significant problems with dehydration in many of the lots that usually go into Mondavi's reserve bottling required the winery to use the To Kalon fruit to maintain the quality of the estate's flagship blend.Janssens describes the 2002 cabernets as very strong wines with structure and power.She says the 2003 cabernet was "whimsical" and she says she was afraid of the tannins early on."The tannins were extremely slow to evolve, but they've been getting silkier in recent months," she told me.She believes the wines will be very young upon release and age for a long time.
00
2002
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2002
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Following the sale of this winery to Constellation Brands, Tim Mondavi is now serving as viticultural consultant, with Genevieve Janssens in charge of winemaking.Janssens elected to limit our tasting this year to the two varieties Mondavi has always done best:sauvignon blanc and cabernet sauvignon.I then convinced her to pour her current chardonnays too.Janssens noted that the past few Septembers have witnessed heat spikes accompanied by almost freakishly low humidity, which has caused significant dehydration to the vines, especially the merlot.There will be no separate To Kalon Vineyard bottlings in 2002 or 2003, but not because of any quality problems with this fruit.On the contrary, significant problems with dehydration in many of the lots that usually go into Mondavi's reserve bottling required the winery to use the To Kalon fruit to maintain the quality of the estate's flagship blend.Janssens describes the 2002 cabernets as very strong wines with structure and power.She says the 2003 cabernet was "whimsical" and she says she was afraid of the tannins early on."The tannins were extremely slow to evolve, but they've been getting silkier in recent months," she told me.She believes the wines will be very young upon release and age for a long time.
00
2002
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My tasting at Mondavi began with a very strong collection of 2002 sauvignon blanc bottlings, from a vintage that Tim Mondavi said offered much higher acidity than 2001. Thanks in large part to the fresh acids, I was more impressed by the Mondavi pinot noirs than ever before, with the wines showing especially bright colors and vibrant floral, mineral and fruit aromas. But the stars of the tasting were the winery's cabernets, which are particularly strong in 2001 as well as 2002. Compared to this winery's cabernets in the lean years of '98 and '99, the new vintages are altogether richer and riper. They also give the impression of coming from lower crop levels. Tim Mondavi, energized after taking a sabbatical in early 2003, says the 2001 cabernets offer a great balance of fruit and tannins. The 2002s, he notes, show more exuberant fruit and considerable, but sweeter, tannins.
00
2001
2018 - 2030
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2001
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My tasting at Mondavi began with a very strong collection of 2002 sauvignon blanc bottlings, from a vintage that Tim Mondavi said offered much higher acidity than 2001. Thanks in large part to the fresh acids, I was more impressed by the Mondavi pinot noirs than ever before, with the wines showing especially bright colors and vibrant floral, mineral and fruit aromas. But the stars of the tasting were the winery's cabernets, which are particularly strong in 2001 as well as 2002. Compared to this winery's cabernets in the lean years of '98 and '99, the new vintages are altogether richer and riper. They also give the impression of coming from lower crop levels. Tim Mondavi, energized after taking a sabbatical in early 2003, says the 2001 cabernets offer a great balance of fruit and tannins. The 2002s, he notes, show more exuberant fruit and considerable, but sweeter, tannins.
00
2001
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Despite the recent widely publicized layoffs of 10% of their work force in response to the most difficult conditions in years for the California wine industry, Mondavi's top bottlings are classier than ever before. One promising development here: Michel Rolland has been brought in to help Mondavi improve its merlot bottlings, which in the past have never been up to the level of its cabernets. Rolland's positive influence can already be felt in the 2001s.
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2000
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Despite the recent widely publicized layoffs of 10% of their work force in response to the most difficult conditions in years for the California wine industry, Mondavi's top bottlings are classier than ever before. One promising development here: Michel Rolland has been brought in to help Mondavi improve its merlot bottlings, which in the past have never been up to the level of its cabernets. Rolland's positive influence can already be felt in the 2001s.
00
2000
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Tim Mondavi has drawn criticism, some of it surprisingly harsh, for his campaign to craft wines that can more easily be consumed with a meal, as opposed to the increasingly common high-alcohol, heavily oaked blunderbusses that he feels lack restraint and elegance. While I find it difficult to fault Mondavi's objectives, I am not yet convinced that the Napa Valley can consistently achieve thoroughly ripe skin components at moderate grape sugars. I also wonder whether the market will be willing to pay today's steep California wine prices for bottles that don't whack them upside the head just to get their attention. While Mondavi's 1999 and 2000 cabernet-based wines are undeniably stylish and well-made, there is an endless supply of food-friendly red wine made around the world and available in the retail market for $20 or less. Mondavi described the 2000 vintage, especially in the winery's outstanding To-Kalon Vineyard, as riper, rounder and softer, with a larger crop that needed thinning. 1999, he said, has more acidity but boasts very good density.
00
1999
2019 - 2029
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1999
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1999
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Tim Mondavi has drawn criticism, some of it surprisingly harsh, for his campaign to craft wines that can more easily be consumed with a meal, as opposed to the increasingly common high-alcohol, heavily oaked blunderbusses that he feels lack restraint and elegance. While I find it difficult to fault Mondavi's objectives, I am not yet convinced that the Napa Valley can consistently achieve thoroughly ripe skin components at moderate grape sugars. I also wonder whether the market will be willing to pay today's steep California wine prices for bottles that don't whack them upside the head just to get their attention. While Mondavi's 1999 and 2000 cabernet-based wines are undeniably stylish and well-made, there is an endless supply of food-friendly red wine made around the world and available in the retail market for $20 or less. Mondavi described the 2000 vintage, especially in the winery's outstanding To-Kalon Vineyard, as riper, rounder and softer, with a larger crop that needed thinning. 1999, he said, has more acidity but boasts very good density.
00
1999
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"Today, a less sophisticated form of winemaking is what honored in California," Tim Mondavi told me in early March. "What we need is to balance the fruit to the site, and the winemaking to the fruit. I think we're just a little farther along the path toward honoring the site." Mondavi is intentionally crafting wines that can be consumed with dinner, as opposed to high-alcohol, heavily oaked monsters that are more appropriate as meal substitutes. Last summer the Mondavis installed 52 new Taransaud fermenters for their reserve program; a taste comparison between wine done in these vessels and the same juice vinified in stainless steel showed an altogether more sophisticated, mellow texture in the cask-fermented lots. In my extensive tasting of current and upcoming Mondavi wines, I found many of the 1998 reds a bit green and thin, but the 1999s offer a lovely combination of density of flavor and restraint.
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1998
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"Today, a less sophisticated form of winemaking is what honored in California," Tim Mondavi told me in early March. "What we need is to balance the fruit to the site, and the winemaking to the fruit. I think we're just a little farther along the path toward honoring the site." Mondavi is intentionally crafting wines that can be consumed with dinner, as opposed to high-alcohol, heavily oaked monsters that are more appropriate as meal substitutes. Last summer the Mondavis installed 52 new Taransaud fermenters for their reserve program; a taste comparison between wine done in these vessels and the same juice vinified in stainless steel showed an altogether more sophisticated, mellow texture in the cask-fermented lots. In my extensive tasting of current and upcoming Mondavi wines, I found many of the 1998 reds a bit green and thin, but the 1999s offer a lovely combination of density of flavor and restraint.
00
1998
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Mondavi's huge new winemaking facility for its growing program of reserve and district-designated wines will be finished in time for the 2000 vintage. The wines will be fermented in 56 new 5,000-gallon Taransaud oak tanks, and Mondavi will switch to gentler basket pressing, as at Opus One. On my recent visit, I focused on the bright '98 whites, picked on the early side with sound acids, and the ripe, pliant, very smooth '97 reds. Mondavi's great 450-acre To-Kalon Vineyard fared relatively well in the difficult 1998 vintage, even if the wines made from this year cannot match the '97s for sheer size and generosity of flavor.
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1997
2017 - 2029
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1997
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1997
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Mondavi's huge new winemaking facility for its growing program of reserve and district-designated wines will be finished in time for the 2000 vintage. The wines will be fermented in 56 new 5,000-gallon Taransaud oak tanks, and Mondavi will switch to gentler basket pressing, as at Opus One. On my recent visit, I focused on the bright '98 whites, picked on the early side with sound acids, and the ripe, pliant, very smooth '97 reds. Mondavi's great 450-acre To-Kalon Vineyard fared relatively well in the difficult 1998 vintage, even if the wines made from this year cannot match the '97s for sheer size and generosity of flavor.
00
1997
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The Mondavi winery was in the process of changing its director of winemaking during the '97 harvest, and, according to several Mondavi execs, the inmates were running the asylum at the time. From my early tastings of the '97s, they have done well. Mondavi cabernet-based wines, especially those entirely or largely from the great To-Kalon Vineyard, continue to the be standouts here, but the uncompromisingly dry and serious white wines are better balanced than ever before for development in bottle (no doubt the growing percentage of natural yeasts plays a role). This strikes me as a rather daring strategy, considering that many wine neophytes instinctively gravitate toward the Mondavi name on restaurant wine lists. But then the Mondavi operation has traditionally been ahead of the curve. The '97 chardonnays, including the Reserve, were all bottled before the '98 harvest to retain freshness and verve.
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1996
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1996
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The Mondavi winery was in the process of changing its director of winemaking during the '97 harvest, and, according to several Mondavi execs, the inmates were running the asylum at the time. From my early tastings of the '97s, they have done well. Mondavi cabernet-based wines, especially those entirely or largely from the great To-Kalon Vineyard, continue to the be standouts here, but the uncompromisingly dry and serious white wines are better balanced than ever before for development in bottle (no doubt the growing percentage of natural yeasts plays a role). This strikes me as a rather daring strategy, considering that many wine neophytes instinctively gravitate toward the Mondavi name on restaurant wine lists. But then the Mondavi operation has traditionally been ahead of the curve. The '97 chardonnays, including the Reserve, were all bottled before the '98 harvest to retain freshness and verve.
00
1996
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Among the thousands of acres of vineyards owned by this winery, the historic To-Kalon Vineyard remains the standout, as well as the foundation for the winery most renowned bottlings. But this 450-acre holding, 80% of which is currently under vine, has seen huge changes in recent years. To-Kalon's history dates back to 1868, and more than 400 grape varieties have been planted here at one time or another over the years. Much of the vineyard has been replanted recently, and another 100 acres are slated for replanting in 1998. From direct experience, the Mondavis have learned that these gravelly, well-drained soils in the benchland west of the Napa River in Oakville are not ideally suited for pinot noir or chardonnay. Thus, 60% of the vineyard will now be planted to the red Bordeaux varieties (mostly cabernet sauvignon), another 30% to sauvignon blanc, and the rest to zinfandel and sangiovese. Interestingly, despite the fact that the cabernet sauvignon from this vineyard was always elegant and vibrant, it was long felt to be too firm and high in acidity to make a complete wine without the addition of fruit from elsewhere. But by replanting at higher vine density and using vertical trellising to minimize shading of the fruit, the Mondavis are already producing rounder, softer wine on the same site. The '96 To-Kalon cabernet I tasted in early March was the first experiment with all-To-Kalon cabernet at Mondavi. The winery's objective here is to turn the cabernet sauvignon reserve into an all-To-Kalon wine, as the sauvignon blanc already is.
00
1995
2016 - 2025
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Based on my tastings this spring and last, Napa Valley’s 1995 Cabernets don’t quite match the ‘94s for their density, suavity of texture and overall balance. But the up-and-down 1995 growing season was nonetheless an outstanding vintage, having produced many aromatically complex and ageworthy wines.
00
1995
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Among the thousands of acres of vineyards owned by this winery, the historic To-Kalon Vineyard remains the standout, as well as the foundation for the winery most renowned bottlings. But this 450-acre holding, 80% of which is currently under vine, has seen huge changes in recent years. To-Kalon's history dates back to 1868, and more than 400 grape varieties have been planted here at one time or another over the years. Much of the vineyard has been replanted recently, and another 100 acres are slated for replanting in 1998. From direct experience, the Mondavis have learned that these gravelly, well-drained soils in the benchland west of the Napa River in Oakville are not ideally suited for pinot noir or chardonnay. Thus, 60% of the vineyard will now be planted to the red Bordeaux varieties (mostly cabernet sauvignon), another 30% to sauvignon blanc, and the rest to zinfandel and sangiovese. Interestingly, despite the fact that the cabernet sauvignon from this vineyard was always elegant and vibrant, it was long felt to be too firm and high in acidity to make a complete wine without the addition of fruit from elsewhere. But by replanting at higher vine density and using vertical trellising to minimize shading of the fruit, the Mondavis are already producing rounder, softer wine on the same site. The '96 To-Kalon cabernet I tasted in early March was the first experiment with all-To-Kalon cabernet at Mondavi. The winery's objective here is to turn the cabernet sauvignon reserve into an all-To-Kalon wine, as the sauvignon blanc already is.
00
1994
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1994
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1993
2023 - 2030
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1991
2018 - 2027
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1991
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1990
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1989
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1988
2024 - 2036
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1987
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1984
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1981
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1974
2024 - 2044
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1974
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1971
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