80% Cabernet Sauvignon, 10% Cabernet Franc, 6% Petit Verdot, 2% Merlot, and 2% Malbec
An intriguingly deep color leads to highly fragrant aromas and fleshy dark fruits, sage, bay leaf, and a gentle touch of black pepper spice on the palate with a savory finish that all work seamlessly together. The lively freshness and good structure came easily with the cooler season and patient barrel maturation provided exactly what we love about Oakville cabernet sauvignon: its dense, rich mouth feel, complexity and long finish.
95 Points Beverage Dynamics, October 7, 2014
Dark in the glass, with plenty of dark fruit notes on the nose, the wine is rich, with hints of spice and herbs; an exceptionally long finish, with great balance.
90 Points Vinous, December 2014
Mondavi’s 2011 Cabernet Sauvignon Oakville is very pretty, especially within the context of the year. Plums, leather, tobacco, cedar, mint and pine are all bright and nicely focused in the glass. A wine of balance and energy, the 2011 impresses for its energy and sense of harmony. The tannins are a bit firm, but that just serves to support the fruit. Hints of sweet tobacco, savory herbs and cedar linger on the long, nuanced finish. This is a fabulous showing in a very challenging year. – Antonio Galloni
When Robert Mondavi chose the To Kalon Vineyard as the home for his new winery, in 1966, he remarked “It was a vineyard with a distinguished history and a magical nature. Ideal soils, sunlight, and rain—to my eye, the vineyard was a treasure.” Those sentiments were re-confirmed when the To Kalon Vineyard was named the Vineyard of the Year by the California State Farm Bureau in 2011. The To Kalon Vineyard lies on prime benchland in west Oakville. The low fertility, well-drained soils and optimal sun exposure yield rich, complex flavors and impeccable fruit maturity.
Appellation: 100% Oakville District, Napa Valley, 93% To Kalon Vineyard
The grapes were hand-harvested into small bins and carefully sorted in our gravity-flow cellar. The clusters were gently destemmed directly into traditional French oak tanks for cold soak, fermentation and extended maceration – a total of 38 days of wine to skin contact – maximizing the extraction of varietal character and complexity while keeping the tannins fleshy and supple. The new wine was drained and gently pressed into 92% new French-oak barrels for malolactic fermentation, assuring seamless integration of fruit and oak. The final blend was assembled through repeated tasting trials over the 20 months of barrel aging. The wine was bottled in September of 2013.