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 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.

  • Dark fruits of black cherry, plum and blackberry are layered seamlessly with sweet spice, herbal, dark earth and a touch of sweet tobacco in our 2014 vintage, and accompany the rich concentration, silky tannins and long finish that we look forward to in our Napa Valley Cabernet Sauvignon each year.
  • 93 points Wine & Spirits: "Genevieve Janssens blends this sleek cabernet from Mondavi's To-Kalon Vineyard with small contributions from other Oakville bench sites. It's an impressive 2006, with curranty sweetness in the middle of the tannins that makes them feel rich and stony at once. It gains detail with air, the structure firm, massive and finely made. This is an elegant cabernet suited to five or six years of aging." 91 points Robert Parker: "The 2006 Cabernet Sauvignon Oakville reveals more licorice, spice, box, cedar, black cherries, and black currants in its complex, moderately intense aromatics. Full-bodied with outstanding concentration and moderate tannin, it displays the potential to improve for a decade, and last for 15-20 years thereafter." (12/08) 90 points Wine Spectator: "Elegant and stylish, with expansive layers of ripe currant, fresh earth, herb, red plum and black cherry. Full-bodied, gaining depth and structure on the finish. Drink now through 2016." (11/09)
  • This limited-release Cabernet Sauvignon blends the craftsmanship of California winemaking with the Southern tradition of Bourbon Whiskey aging. Our coastal California vineyards deliver deep flavors of black cherry and blackberry to the wine. The next step is to age the blend in Bourbon Whiskey barrels for at least three months, adding nuances of vanilla, brown sugar and toasty oak.
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