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Robert Mondavi Napa Valley Cabernet Sauvignon 2001

Cabernet Sauvignon from Napa Valley, California
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    Winemaker Notes

    "Good medium ruby. Smoky aromas of cassis, game and currant leaf. Very suave and fine in the mouth, with less obvious sweetness than the 2002 but perhaps more precision of flavor. Notes of currant, coffee, smoke and game linger impressively on the firm finish. Classy cabernet for the price."
    -International Wine Cellar

    Our Robert Mondavi Winery Cabernet Sauvignon has deep, expressive aromas and flavors of berry and black currant with nuances of mocha, violets and spice. The fruit envelops an elegant structure with firm, velvety tannins and excellent length. The wine's personality comes from the soils and climates of vineyards located in the geographic center of Napa Valley. Fermentation with both native and cultured yeast strains gives layers of nuance to the wine, and extended skin contact intensifies varietal complexity and softens tannins. We aged the wine in French oak château barrels and bottled it without filtration to capture the full flavor profile and lush texture.

    We selected the majority of the grapes from the center of Napa Valley, a region well known for producing intensely flavored Cabernet family grape varieties. The balance of sunny days and cool, foggy nights here is perfect for developing rich, complex flavors and velvety tannins in Cabernet Sauvignon. A range of deep, alluvial soils to lean volcanic ones contributes to the diverse flavors in this wine,. We chose 40% of the grapes from the Oakville American Viticultural Area (AVA) including 24% from Robert Mondavi's historic To Kalon Vineyard. We sourced the balance of the grapes primarily from vineyards in Rutherford and Stags Leap District AVAs.

    Critical Acclaim

    Robert Mondavi

    Robert Mondavi

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    Robert Mondavi, , California
    Robert Mondavi
    For more than 40 years, Robert Mondavi Winery has been the symbol of Napa Valley. Founded in 1966, it was the first major winery built in Napa Valley in the three decades following the repeal of Prohibition (1933), and went on to establish the foundation for modern California winemaking. Robert Mondavi Winery's mission-styled architecture, with the expansive archway and bell tower designed by Cliff May, has become an enduring landmark that honors California's history. With the philosophy that great wines reflect their origins, Robert Mondavi Winery pursues the fullest expression of the terroir of its Napa Valley vineyards: the historic To Kalon Vineyard in the Oakville American Viticultural Area (AVA), and the Wappo Hill Vineyard in the Stags Leap Vineyard AVA.

    Appreciated for superior wines made from indigenous varieties, Austria should be on the radar of anyone who loves bright, elegant wines. These food-friendly, cool-climate reds and whites are quintessentially European in style with racy acidity, moderate alcohol, and tart, fresh fruit flavors. Austrian wines are prized for their near-uniform dedication to excellence, and it is now difficult to find a bad bottle.

    Rather than joining in on the worldwide trend to plant international varieties, Austria has chosen to stake its reputation mainly on its native grapes. Grüner Veltliner, known for its racy acidity and vegetal and peppery aromatics, is the most important, comprising nearly a third of Austrian wines. Riesling in Austria is high in quality but not quantity, planted on less than 5% of the country’s vineyard land. Unlike their German counterparts, Austrian Rieslings are almost always dry, with higher alcohol, slightly lower acidity, and flavors that lean more toward the citrus end of the fruit spectrum. Field blends of these two grapes along with Pinot Blanc and other white varieties known as Gemischter Satz are popular for daily consumption in Vienna. Red wines include light, tart-fruited Zweigelt, juicy and spicy Blaufränkisch, and Pinot-Noir-like Saint Laurent.

    Gruner Veltliner

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    Difficult to pronounce yet delightfully easy to drink, Grüner Veltliner is indigenous to Austria, where it has long maintained its status as the nation’s most important white grape. It became trendy among America’s wine elite in the mid-twenty first century, and has since proven itself to be more than just a fad, becoming a mainstay on the shelves of wine shops and the pages of restaurant wine lists for those who enjoy a crisp and refreshing yet serious white wine. Grüner Veltliner performs well in cool climates, and is gaining ground in chillier pockets of California and New York’s Finger Lakes.

    In the Glass

    Crisp and refreshing with plenty of lively acidity, Grüner Veltliner is marked by telltale notes of white pepper and a slight vegetal quality reminiscent of green beans, as well as a streak of minerality. When less ripe, it leans toward the lemon/lime end of the fruit spectrum, while additional hangtime at harvest can lend notes of pink grapefruit and even stone fruit. A hint of spritz on the palate is not unusual.

    Perfect Pairings

    Grüner Veltliner is a wonderfully versatile wine—it can pair with just about any lighter fare, from seafood to poultry to complex salads. It even works with spicy foods, and can be a classic pairing with Asian dishes.

    Sommelier Secret

    When it comes to foods that are notoriously difficult to pair, Grüner Veltliner has been known to step in and save the day. The sulfur compounds naturally present in asparagus can imbue a wine with a highly unpleasant metallic taste, while artichokes’ cynarin compound typically cause the taste of a wine to turn unpalatably sweet. Grüner Veltliner not only manages to avoid these issues, but actually serves to complement these foods with its sharp, pungent, vegetal flavors.

    HPR618744_2001 Item# 76806

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