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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.3 pts. and median of 90 pts. in 25 notes) - hiding notes with no text | | | Tasted by Sanlucar on 4/9/2022 & rated 89 points: It's still alive, but not for very much longer. I expected a dried out and stale, mid-grade Napa Cab but it still manages a bit of dark fruit and spice, plus some dusty old tannins. The taste profile was entirely Cocoa powder... absolutely tons of cocoa powder! (922 views) | | | Tasted by Decanting Queen on 10/26/2019 & rated 91 points: Opened this after a flawed 1997 of the same wine. Unfortunately I could tell this one just wasn’t as good as the 1997 must have been (had it not been flawed)
That said, this was drinking beautifully. Dark fruits, tobacco, graphite. Tannins still present and structured. I love these aged Cali wines—tasted like a Cali-Bdx hybrid. (3501 views) | | | Tasted by RajivAyyangar on 2/18/2019 & rated 90 points: MNB: Old Wines II (Jesper's): (Blind)
Medium plus ruby to garnet rim. Some sediment.
Dark green bell pepper pyrazines.
13.5% alcohol. Medium plus acid. Medium plus melted tannins.
Final call: Left bank Bordeaux, 1996. A pyrazinic producer like sociando mallet. Or a St Julien.
Although... it is very clean / not Bretty, which suggests New World.
Actually: 1998 Oakville Robert Mondavi Cabernet 14.5%
Analysis: Lovely! Quite classic and green. I'm digging this. Only one person guessed California. (2651 views) | | | Tasted by Republic60224 on 12/19/2018 & rated 88 points: Once the cork was popped, it was a delightful bouquet of leather, pencil lead, and slight spice. The tannins are definitely integrated at this point and tertiary notes are taking hold. Since this is a magnum, the Oakville is still holding on, but it’s on the downward swing of its peak and will likely rapidly decline. Drink now while it’s still delightful! (2351 views) | | | Tasted by RCBAROLO on 5/2/2013 & rated 93 points: Rich opulent silky finish a winner in a tough vintage proof that Mondavi and Oakville are primo. Drank like a baby reserve or a To-Kalon (4899 views) | | | Tasted by JimKov on 1/8/2012 & rated 91 points: Aged beautifully. Drink it now..it's at its peak. Very well balanced. Full body was excellent with Korean spicy beef. (7068 views) | | | Tasted by gajalaa on 12/9/2011 & rated 86 points: Good but not great, maybe getting a bit old, dark purplish color, (6106 views) | | | Tasted by amateurwino on 1/1/2011 & rated 90 points: A wine that many would assume to be dead, this was far from it - lovely, well-made mature CA cabernet - showing tarry black olive notes that give away the age of this wine (together with the bricking on the rim), but also still vibrant, sweetish fruit. On day 2, the fruit recedes a bit, with tobacco flavors coming to the fore, and some slight crushed rock making an appearance as well. Identifiable as CA cab, but somewhat Bordeaux-leaning in style. That balance is tasting very well right now. Very well done. Overachieved for the $13 price that I paid for this. 89-91 (6896 views) | | | Tasted by chris_3 on 12/29/2010 & rated 89 points: Very good well melded wine beautifully mature. At this point brown around the edges and softened with time (6947 views) | | | Tasted by plasiter67 on 12/13/2008 & rated 90 points: Deep, dark inky purple. Gorgeous. Started out with a tight nose with hints of blueberry, blackberry and plum. As I drank this wine over 3 days, it got better and better with each passing day. Wow. This was a more full bodied wine than I was expecting, nice balance, tannins had been sufficiently resolved to let teh fruit shine through. Taste inclused gorgeous, explosinve blackberry, rosemary???, tobacco and dirt. Finish was well over 1 minute. Lingering blackberry flavors that were simply awesome. This was in great form, I wish I had more as this one definitely will hang in there for several more years. Would seek out again. (5850 views) | | | Tasted by RPerro on 11/1/2008 & rated 85 points: Decanted 30 min. A bit green, as expected from this vintage. Not a lot of flavor. Thin fruit, and not very enjoyable. Not a fan of the 1998 vintage Napa wines. Vacuum sealed and will try again tomorrow.
Day 2: Much more fruit evident both on the nose and palate. Some earthiness coming through, but still not anything special. A disappointing vintage from this consistently spectacular winery. (3433 views) | | | Tasted by Dr_Bob on 8/6/2008 & rated 89 points: drinking very nicely; only a hint of green 1998; very nice cab; for the price, i wish i had more.... (3484 views) | | | Tasted by decaturwinedude on 6/22/2008: This was a nice surprise for a mature Cab from the less than stellar '98s. Nose of pine and red fruit. Palate shows dark cherry, herbal notes, and earthiness. Smooth finish. Rather elegant over dinner. Not a knockout, but I have no complaints either. (3405 views) | | | Tasted by Mark on 8/9/2007 & rated 87 points: Decanted for one hour, but this wine was ready to go right from the start. Vanilla, oak, and a clear twiggy green element. The green notes continued throughout, but I didn’t really mind, it mixed with the oak well and balanced out. A short finish, with low tannins make this easy to drink, but not hugely memorable. Best within the first 1.5 hours. (3827 views) | | | Tasted by Elkiholic on 1/24/2007 & rated 80 points: Tired and green. But then again I like fruit in my wine.... (4024 views) | | | Tasted by awkiii on 9/2/2006 & rated 90 points: good stuff (4382 views) | | | Tasted by cbbrown3 on 7/31/2004 & rated 92 points: Deep, dark, opaque purple, almost black. Closed nose and palate at first showing just a touch of black fruit. After about an hour the wine exploded from the glass. On the nose was blackberries, tobacco, dried herbs, some earth and traces of tar and mint. Medium to full body with nice acidity and fairly stiff tannins. Mouthfilling tastes of blackberry, dried herbs, and earthy components. Very long, lingering aftertaste. The longer it was opened, the better it got. (3788 views) | | | Tasted by cbbrown3 on 2/8/2004 & rated 92 points: Deep, dark purple color. Nose full of crushed berries and spicy oak. Mouthfilling berries with persistant but smooth tannins. Nice lingering, fruity aftertaste with a hit of oak. Nice acidity. Several years of life left. Still have a bottle in the cellar. (3764 views) | | | Tasted by peternelson on 12/20/2003 & rated 93 points: Anita: Int. nose of deep rich blk dark berries, a little pruniness, mushrooms, dark sweet leather; super silky, full bod, leather and earth with great full t’s, med. a’s, long fin. (1516 views) | | | Tasted by peternelson on 5/28/2002 & rated 95 points: Winery: Plummier, fruitier, softer, bigger t’s than SLD CS; “choc, blk olives, warm licorice” (1650 views) |
| By Stephen Tanzer
Vinous, May/June 2000, IWC Issue #90
(Robert Mondavi Winery Cabernet Sauvignon Oakville District) Subscribe to see review text. | By Stephen Tanzer
Vinous, May/June 2000, IWC Issue #90
(Robert Mondavi Winery Cabernet Sauvignon Oakville District) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Robert Mondavi Winery Producer website
Producer websiteCabernet SauvignonCabernet Sauvignon is probably the most famous red wine grape variety on Earth. It is rivaled in this regard only by its Bordeaux stablemate Merlot, and its opposite number in Burgundy, Pinot Noir. From its origins in Bordeaux, Cabernet has successfully spread to almost every winegrowing country in the world. It is now the key grape variety in many first-rate New World wine regions, most notably Napa Valley, Coonawarra and Maipo Valley. Wherever they come from, Cabernet Sauvignon wines always seem to demonstrate a handful of common character traits: deep color, good tannin structure, moderate acidity and aromas of blackcurrant, tomato leaf, dark spices and cedarwood.
Used as frequently in blends as in varietal wines, Cabernet Sauvignon has a large number of common blending partners. Apart from the obvious Merlot and Cabernet Franc, the most prevalent of these are Malbec, Petit Verdot and Carmenere (the ingredients of a classic Bordeaux Blend), Shiraz (in Australia's favorite blend) and in Spain and South America, a Cabernet – Tempranillo blend is now commonplace. Even the bold Tannat-based wines of Madiran are now generally softened with Cabernet SauvignonUSAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Napa Valley Napa Valley Wineries and Wine (Napa Valley Vintners)Oakville |
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