Attributes:
|
| Producer: |
Robert Mondavi Winery
|
| Region: |
Napa Valley, United States
|
| Varietal: |
Cabernet Sauvignon
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| Bottle Size: |
750 ML
|
2004: WineAdvocate Rating: 92
|
| Body: |
medium to full-bodied
|
| Complexity: |
rich
|
| Compliments: |
elegant
|
| Flavors: |
cedar, licorice, spice
|
| Fruit: |
sweet
|
2004: Tanzer Rating: 93
|
| Acidity: |
bright
|
| Complexity: |
complex
|
| Flavors: |
black cherry, graphite, gravel, licorice, minerally, minerals
|
| Fruit: |
ripe, sweet
|
| Texture: |
dense
|
2003: WineAdvocate Rating: 95
|
| Body: |
full-bodied
|
| Complexity: |
rich
|
2003: Tanzer Rating: 93
|
| Complexity: |
deep
|
| Flavors: |
blackberries, cedar, creme de cassis, graphite, toasty oak
|
| Fruit: |
huge
|
2003: CGCW Rating: 95
|
| Complexity: |
deep, supple
|
| Flavors: |
earth, oak
|
| Texture: |
strong
|
2003: WineSpectator Rating: 87
|
| Complexity: |
rich
|
| Flavors: |
currant, herb, mineral, mint, rosemary
|
| Fruit: |
austere, concentrated
|
| Texture: |
dense, tough
|
2003: WineAdvocate Rating: 94
|
| Body: |
medium to full-bodied
|
| Complexity: |
complex nose, rich
|
| Flavors: |
blackberry, creme de cassis, smoke, subtle oak
|
| Fruit: |
sweet
|
2002: Tanzer Rating: 92(+?)
|
| Acidity: |
bright, fat, lower acidity
|
| Complexity: |
deep, layered, rich
|
| Flavors: |
cassis, espresso, graphite, licorice, mineral, mocha, oak, sassafras
|
Food Matches:
|
| Cheese:
|
Blue Cheese, Brie, Provolone |
| Fish or Shellfish:
|
Sea Bass |
| Herbs & Spices:
|
Basil, Mint, Oregano, Rosemary, Thyme |
| Poultry & Eggs:
|
Game Birds |
| Red Meat:
|
Barbeque Pulled-Pork or Ribs, Game, Kidney, Roast Beef, Sausage, Variety Meats or Organ Meats, Veal Carpaccio |
| Sauces:
|
Red Wine Sauce |
| Vegetables:
|
Potatoes, Roasted Mixed Vegetables |
(cab er nay saw vee nyon)—This highly adaptable grape grows almost anywhere it is relatively warm, but the best wines come from the Burgundy region of France (where it is a noble variety), California, and Australia. It became famous through the red wines of the Médoc district of Bordeaux and is now grown in Washington, southern France, Italy, Australia, South Africa, Chile, and Argentina. Cabernet Sauvignon grapes make wines that are high in tannin and medium- to full-bodied. Usually identified as having black currant or cassis flavors, the grape can also possess vegetal tones when the grapes are less than ideally ripe. The best wines are rich and firm with great depth, and are often aged for fifteen years or more. Because it is highly tannic, Cabernet Sauvignon is often blended with other less-tannic grapes such as Merlot.
This tiny strip of land just north of San Francisco is home to America’s most prestigious wineries. Its climate is ideal for viticulture. Ironically, it was deemed too ideal for some vintners, who have moved their vineyards from the valley’s flat plain to the hills in the east and west, adhering to the idea that grapes that struggle to grow yield better wine. The climate, soil, and individual wineries are enormously varied, so it’s impossible to identify a singular trait of Napa wines. In addition, nearly every noble grape is grown here, although Chardonnay and Cabernet Sauvignon are the primary grapes. In the past, Napa’s wines have alternated between extremely fruity and fat to lean and subtle. Today the best Napa wines have achieved a balance between these extremes. Many are made to be drunk young and have abundant ripe fruit; others can be initially hard and tannic, but soften over four or five years to perfumed, cedary fruit. White Napa wines are excellent with fresh-grilled fish and chicken, but can also cope with more spicy and creamy flavors. Many Napa reds will overwhelm delicate cuisine, but rich red meat and cheeses do make good companions.
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