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Flat front label of wine

Robert Mondavi Oakville District Cabernet Sauvignon 1999

Cabernet Sauvignon from Napa Valley, California
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0% ABV
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Winemaker Notes

The Oakville District of Napa Valley has produced Napa Valley's most sought after Cabernet Sauvignons for 130 years. Perhaps the most famous of all the district's producers, Robert Mondavi has been producing Oakville District Cabernet Sauvignons for 50 years. Designated an American Viticultural Area (AVA) in 1993, the Oakville District region is noted for well-drained soils that allow deep rooting and the development of complex flavors in the grapes.

After grapes were gently destemmed and crushed, we fermented the must with a combination of native (wild) and cultured yeast for layers of complexity. To naturally soften the grape tannins and develop varietal complexity, we gave the wine 37 days of skin contact. A long malolactic fermentation conducted entirely in barrels enhanced the wine's depth and body. During 17 months in small French oak barrels (45% new oak), the wine was racked barrel-to-barrel several times and lightly fined with fresh egg whites. Between rackings, the wine was left undisturbed for optimal clarity. These gentle winemaking techniques allowed us to bottle this Cabernet Sauvignon without filtration to fully retain its complex flavors and long aging potential. This is a blend of 80% Cabernet Sauvignon, 14% Cabernet Franc, 5% Merlot and 1% Malbec.

Great with Rack of Lamb, Beef Tenderloin, and Grilled Flank Steak.

Critical Acclaim

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WS 91
Wine Spectator
Ripe, rich and plush, with complex currant, herb, tea and cedar notes supported by rich, loamy tannins and hints of mocha and berry on the finish. A gorgeous young Cabernet. Best from 2004 through 2011.
WE 90
Wine Enthusiast
A very nice wine that smells great. Opens with perfumed scents of black currant and oak. Quite soft in the mouth, with thoroughly melted tannins and low acids. Could use a little bit more structure, but it's seductive stuff.
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Robert Mondavi

Robert Mondavi

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Robert Mondavi, Napa Valley, California
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Robert Mondavi established his namesake winery in 1966 with a vision to create Napa Valley wines that would stand in the company of the world's finest. He chose To Kalon Vineyard in the heart of the Napa Valley as the home for Robert Mondavi Winery. This first-growth vineyard, located in Oakville, California, is renowned for producing some of the finest Cabernet Sauvignon wines in the world, as well as for its Sauvignon Blanc grapes, from which Mr. Mondavi crafted his signature wine, Fumé Blanc.

Along with To Kalon Vineyard, Robert Mondavi Winery sources grapes from some of Napa Valley's finest vineyards, including Stag's Leap (Cabernet Sauvignon and Sauvignon Blanc) and Carneros (Pinot Noir and Chardonnay).

Mr. Mondavi believed that wines should reflect their origins, that they are the product of the soil, the climate, and the careful stewardship of those precious resources. He also believed in combining the newest techniques and technology with time-honored winemaking traditions.

The Robert Mondavi winemaking and vineyard teams are proud to carry on their founder's mandate to always strive higher, to pursue Robert Mondavi's goal of excellence with the same passion and innovative spirit, moving forward with programs that break barriers and open new frontiers.

Leading this initiative is Geneviève Janssens, Director of Winemaking. Geneviève, whose relationship with the winery began in 1978, was selected Winemaker of the Year by Wine Enthusiast in 2010.

Napa Valley

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One of the world's most highly regarded regions for wine production and tourism, the Napa Valley is the AVA that brought worldwide recognition to California winemaking. The area was settled by a few choice wine families in the 1960's who bet that the wines of the area would grow and flourish. They were right. The Napa wine industry really took off in the 1980's, when vineyard lands were scooped up and vines were planted throughout the county. A number of wineries emerged, from large conglomerates to small boutiques to cult classics. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that lend even more character specifics to the wines. Furthest south is Carneros, followed by Yountville, Oakville & Rutherford. Above those two are St.-Helena and the valley's newest AVA, Calistoga. These areas are situated on the valley floor and are known for creating rich, smooth Cabernet Sauvignon, Merlot and Chardonnay. There are a few mountain regions as well, nestled on the slopes overlooking the valley AVAs. Those include Howell Mountain, Stags Leap District, and Mt. Veeder. Wines from the mountain regions are often more structured and firm, benefiting from more 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 sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, 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's typically blended to soften tannins and add complexity. In warmer regions like California 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 revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

SWS16809_1999 Item# 56376