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Robert Mondavi Reserve Cabernet Sauvignon (3 Liter Bottle) 2004

Cabernet Sauvignon from Napa Valley, California
  • WS95
  • RP92
  • WE92
0% ABV
  • RP95
  • JS96
  • WW95
  • RP95
  • TP95
  • WS95
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Winemaker Notes

Number 9 on Wine Spectator's Top 100 of 2007!

Critical Acclaim

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WS 95
Wine Spectator
Weaves together a complex array of ripe, rich currant, anise, smoky oak and black cherry. Dense, concentrated and persistent, with great depth and focus, ending with an amazingly long, richly flavored finish.
RP 92
Robert Parker's Wine Advocate
A blend of 86% Cabernet Sauvignon, 12% Cabernet Franc, and the rest Petit Verdot, the 2004 Cabernet Sauvignon Reserve, which mostly comes from To-Kalon, has a relatively small production in this vintage (7,500 cases). The wine has a dense purple color and a wonderful, sweet, almost St.-Julien like nose of licorice, red and black currants, cedar, and spice. Medium to full-bodied, elegant, but authoritatively flavored, this wine is still young, rich, and very fine.
WE 92
Wine Enthusiast
One of the ripest, highest alcohol Mondavi Reserve Cabs in memory, this wine is forward in cassis and cherry flavors, and while the tannins are pretty sturdy, it’s sweet and soft enough to drink now. It definitely has the rich mouthfeel you want in a pricey Napa Cab. But it’s young; cellar this one until at least 2010.
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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.

Sonoma County

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Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for nearly every wine lover. Physically twice as large as Napa, the region only produces about half the amount of wine, but what it lacks in quantity it makes up for in both quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River and Sonoma Valleys, Carneros, and Fort Ross-Seaview. Sauvignon Blanc, Merlot, and Syrah have also found a firm footing here.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

ENGRESDMG_2004 Item# 93004

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