Mondavi Napa Oakville w/ grilled beef burgers & avocado
We grilled out beef burgers served with avocado, cheese and lettuce, on toasted sourdough bread for midweek dinner.
Robert Mondavi Napa Valley Oakville 2004
Only up researching this vintage label for this blogpost did I see that this is a Bordeaux Blend of 80% Cabernet Sauvignon, 15% Cabernet Franc, and 5% Petit Verdot. Seeing that, after the fact, I wished I had opened this with a more complex grilled beefsteak for a more upscale wine and food pairing experience. In any event, it was delightful!
More attention needs to paid to the Oakville Appellation designated label from this prolific producer of a half dozen different Cabernet labels, as this is sourced from vineyards on the Oakville bench, 64 percent from Mondavi's estate vines at the legendary To Kalon vineyard, the rest from Vine Hill Ranch and other Oakville vineyards
This and the Stags Leap bottling were aged in 50% to 75% new oak, while the Napa release gets just 25%.
https://unwindwine.blogspot.com/2017/02/robert-mondavi-oakville-napa-valley.html
Wine Spectator rated this release 93 points. Vinous and Wine and Spirits gave it 92 points, while Connoissure’s Guide gave it 91.
Vinous compared it to be “sweeter, longer, more concentrated version of the Napa Valley release.”
Robert Parker wrote in 2006, “It should drink well for 10-15 years.”
Winemaker Notes - “The 2004 Oakville Cabernet Sauvignon is a luxurious wine that captivates the eye with hues of deep blue and purple. Vivid aromas unfold with layers of blueberry, blackberry and black currant, complemented by hints of cocoa, vanilla, spice, cedar and exotic black tea. The big, juicy structure frames rich, generous flavors. Powerful and mouthfilling yet tightly knit, this youthful beauty will blossom with age.”
