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  • Country ranking ?

    415
  • Producer ranking ?

    25
  • Decanting time

    1h30min
  • When to drink

    now to 2035
  • Food Pairing

    Game

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The Story

"The ultimate expression of terroir." Hand-selected fruit from the finest blocks within our vineyards are handled with the greatest care in our dedicated reserve fermentation cellar. These wines combine elegant complexity with density and structure, and demonstrate the art of winemaking. 

Our Cabernet Sauvignon Reserve is the wine which embodies Robert Mondavi’s philosophy of making wines that are powerful yet gentle. Each year the blend re...

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Wine Information

Napa Valley’s 1994 vintage, the longest and coolest growing season recorded here in the last decade, produced wines of extraordinary concentration, depth and balance. Winter and spring rains provided just 75-80% of average rainfall, but moderate temperatures kept the vines from becoming water-stressed. March was sunny and dry, resulting in slightly early budbreak. The following months were cooler than average, extending the growing season. Cab...

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Information

Origin

Oakville, Napa Valley

Vintage Quality

Outstanding

Value For Money

Good

Investment potential

No Potential

Fake factory

None

Glass time

1h

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Inside Information

VINEYARDS

The 1994 Cabernet Sauvignon Reserve captures the essence of the Oakville Appellation, with 63% of the grapes harvested from this region (51% from our To-Kalon Estate Vineyard). This historic vineyard has been continually planted to grapes for over 125 years and, for the last 50 years, has been the backbone of Robert Mondavi’s finest Cabernet Sauvignon. Located on the Oakville Bench, the well-drained soils allow deep rooting and the development of complex flavors in the grapes. Outstanding vineyards from south Napa and the Carneros, Stags Leap and Rutherford Districts added to the wine’s complexity. The grapes were picked at an average initial sugar of 23.1°Brix, 0.67% acid and 3.61 pH.

FERMENTATION AND AGING

At the winery, we gently destemmed the grapes and fermented the must with a combination of native and cultured yeasts for greater complexity. Extended skin contact naturally softened the grape tannins and enhanced varietal intensity. After pressing, the wine underwent a long malo-lactic fermentation – with native and cultured malo-lactic bacteria – for softness and depth on the palate. During more than 19 months in new chateau-style, French oak barrels, the wine was racked six times and lightly fined with fresh egg whites. These gentle winemaking techniques allowed us to bottle this Cabernet without filtration to fully retain its complex flavors and long aging potential. Skin contact: 30 days, time in French oak chateau barrels: 19 months (100% new oak).

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