Winemakers, Tony Coltrin & Rob Mondavi, set out to maximize fruit expression in our 2005 Oberon Sauvignon Blanc from Napa Valley. "With each vintage, we want Oberon Sauvignon Blanc to show bright acidity and fresh flavors. We also want an underlying richness that completes and balances the wine for a rounder mouth-feel" says Tony. "In 2005, we picked some of the fruit at the early stages of ripeness when the acidity was high and the flavors were leaning toward green apple and tart kiwi. To layer in flavors of melon and pear, we allowed some fruit to more fully ripen. We used both cold and barrel fermentation to maximize the overall fruit expression. Cold-fermentation helped us maintain natural fruit flavors and aromatics, and barrel fermentation added a subtle creaminess and length."