2003 Robert Mondavi Oakville Cabernet Sauvignon

SKU #1030262 93 points Robert Parker's Wine Advocate

 Ratcheting up the level of concentration, structure, and intensity is the 2003 Cabernet Sauvignon Oakville. It offers a dense ruby/purple color as well as a perfume of creme de cassis, charcoal, smoky wood, spice box, and black tea. This medium to full-bodied, tightly-knit, moderately tannic Cabernet possesses a sweet mid-palate, and beautiful purity, texture, and depth. It should be at its finest between 2007-2020. I suppose it will always be difficult to comprehend that this winery is no longer being run by Robert Mondavi and his sons, Tim and Michael. However, their legacy of quality and their contribution to the appreciation of fine wine in the United States is irrefutable. These offerings, made by Tim Mondavi and his staff, are very impressive. (RP) 93+  (12/2005)

93 points Wine & Spirits

 An impressive performance from winemaker Genevieve Janssens, this shows none of the stewed fruit or hyperripeness so fashionable in Napa Valley today. Instead, it sits tight in its oak (fermented, as it is, in large oak uprights), and takes several days to work through the extreme tannin and wood extract before those tannins begin to yield. All the while, there's plenty of wine in evidence and it keeps improving, the dark scents morphing through black rose toward dark cherry and cherry blossom. As it opens and integrates, the tannins remain plentiful yet fine. A potent, expressive Cabernet that will be a classic in ten years.  (10/2006)

91 points Connoisseurs Guide

 Lots of solid, well-formed, distinctly curranty fruit is teamed up with just the right measure of rich oak in the involving aromas of this handsome young effort, and the wine follows through on the palate with deep, keenly varietal flavors that are long on incisive fruit. Moderately full-bodied, slightly fleshy in feel and fit with mildly grippy tannins that are appropriate to its age, this concentrated and composed Cabernet needs to be set aside for at least three or four years, but we expect that it will develop quite well for a decade or more.  (8/2006)

91 points Stephen Tanzer's International Wine Cellar

 Good ruby-red. Blackcurrant, blackberry, mocha, tobacco, menthol and loam on the nose. Smooth and broad in the mouth, with sweet currant, tobacco and loam flavors framed by ripe acidity. Finishes with fine tannins and noteworthy sweetness of fruit. (ST)  (5/2006)

90 points Wine Enthusiast

 Ripe, soft and oaky, this is a voluptuous style of Cab that’s complex and ageable but easy to like now. Shows sweet cassis flavors wrapped in finely ground tannins. This is a Cab of great interest.  (12/2006)

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Price: $69.99
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Cabernet Sauvignon and Blends

- Cabernet Sauvignon has come a long way from its role as a blending varietal, however dominant, in the wines of Bordeaux. Today it is the most planted red varietal in the world. Identified as a descendent of Cabernet Franc and Sauvignon Blanc, the late-ripening Cabernet Sauvignon needs to be planted in warmer climates to fully ripen. Its small berries can easily be identified for their distinctive blue color, thick skins and high tannins. And while the varietal has its own definitive characteristics: green pepper-like aromas and black currant flavors among them, it is perhaps most prized for its ability to convey terroir, vintage and winemaking. A relatively new varietal, Cabernet Sauvignon started making inroads into the wines of the Médoc and Graves in the late-18th century. Today it is also dominant in the up-and-coming Entre-Deux-Mers region of Bordeaux and can also be found in Southwest France. It is the companion varietal to Sangiovese in Italy's Super Tuscans and is planted all over Europe, stretching to lesser-known winegrowing regions like Russia and Lebanon. In the Americas Cabernet Sauvignon has found champions in every nook and cranny of California and among winemakers in Washington, where it complements plantings of Merlot. In South America, Cab thrives in Chile, but can also be found in smaller amounts in Argentina and even in Mexico.

United States

- When people consider domestic wine, they normally think about the state of California. The fine viticultural Region within California, including the Napa Valley, Sonoma, Santa Cruz Mountains, Mendocino and Santa Barbara, are capable of growing grapes of world-class quality. But there's plenty of fabulous wine coming from other states, too. Oregon, Washington and New York are also causing eyebrows (and glassware) to be raised around the world.


- With the explosive growth that California's wine industry has seen the past several years, it's easy to view winemaking and grape growing in the Golden State as a recent phenomenon. And while it's true that California's viticultural history is brief compared to several European countries, this state's roots date back well over 200 years. Due to the enormous response to California wine within the United States and worldwide, there are thousands of excellent and diverse wines being produced within the state each year.
Specific Appellation:

Napa Valley

- America's most famous wine region, which encompasses a varied geographical territory running about 20 miles long from the San Francisco Bay northward to the foot of Mount St. Helena. Napa's great diversity, both in terms of climate and terroir, has led to the creation of a number of smaller AVAs like Stags Leap District, Rutherford, Howell Mountain, Oakville and Mount Veeder, among others. Cabernet and chardonnay still reign supreme, but just about everything under the sun is grown in Napa Valley, in quality levels ranging from $2 jug wine to $500 a bottle California cab.
Alcohol Content (%): 14