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M by Michael Mondavi Cabernet Sauvignon 2007

Cabernet Sauvignon from Napa Valley, California
  • RP94
  • WE92
14.3% ABV
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14.3% ABV

Winemaker Notes

The fruit's rich flavors, ripe tannins and balanced acidity enabled Michael to craft a Cabernet Sauvignon of unmatched richness, elegance and harmony. The wine's rich black fruit flavors and supple, sculpted tannins are fully married. This is a prestigious wine reflecting the animo, or "soul," of its maker: compelling, dynamic, and elegant.

Critical Acclaim

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RP 94
Robert Parker's Wine Advocate
The best wine to date that I have tasted under this label is the 2007 M by Michael Mondavi. With a production of 1,000 cases of 100% Cabernet Sauvignon, aged 20-22 months in French oak before bottling, it has the most opaque purple color of the group. The style seems like a Napa version of a Graves wine interwoven with one from St.Estephe. With plenty of distinct loamy soil, earth, and charcoal notes along with pure black currant and plum-like fruit, this wine is dense, full-bodied, still somewhat restrained, but displaying sweet, velvety tannins and impressive texture and length. This is a beauty that should be cellared for 3-4 years and drunk over the next 25-30.
Rating: 94+
WE 92
Wine Enthusiast
Rich and dramatic by any standards, this new release offers a blast of ripe blackberry, currant and mineral flavors. New oak adds the perfect touch of smoky caramel. It’s pretty tannic, yet drinkable now after a good decant. Should age well throughout the decade.
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M by Michael Mondavi

M by Michael Mondavi

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M by Michael Mondavi, Napa Valley, California
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Four generations of passion and experience have come together to create the winery and the wines. It started in 1919 when Michael Mondavi's grandfather, Cesare, was elected to find grapes and winemaking supplies for families to make wine legally during Prohibition. Thus, the Mondavi family began their foray into California winemaking. Michael Mondavi Family Estate embodies Michael's vision of a great, single vineyard, Napa Valley Cabernet Sauvignon, crafted from 100% estate grown fruit from high atop Atlas Peak on 15 acres of rocky, volcanic soil. It is stylistically reminiscent of the legendary Mondavi Cabernets that Michael made in the late 1960s and early 1970s - complex and subtle.

Napa Valley

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One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960s, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.

The Napa wine industry really took off in the 1980s, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Napa whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that claim specific characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those are the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth reds with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Wines from the mountain regions are often more structured and firm, benefiting from a lot of time in the bottle to evolve and soften.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is now the world's most planted grape variety. Inherently high in tannins and acidity, the best bottlings of Cabernet can age beautifully, with the ability to last fifty years or more. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region and forms the base of the Medoc reds, which are typically mostly Cabernet with Merlot and smaller amounts of some combination of Cabernet Franc, Malbec and Petit Verdot. (Enjoying a great deal of success in various regions around the world, this blend is now globally referred to as a Bordeaux Blend.) Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it is typically blended to soften tannins and add complexity. In warmer regions like California Washington, Argentina, Chile and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA profiling revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

PBC9071021_2007 Item# 112865