Winery Robert MondaviTo Kalon Vineyard Reserve Cabernet Sauvignon
Red wine
This wine is a blend of 3 varietals which are the Cabernet franc, the Cabernet-Sauvignon and the Petit Verdot.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
The To Kalon Vineyard Reserve Cabernet Sauvignon of the Winery Robert Mondavi is in the top 70 of wines of Oakville.
Taste structure of the To Kalon Vineyard Reserve Cabernet Sauvignon from the Winery Robert Mondavi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the To Kalon Vineyard Reserve Cabernet Sauvignon of Winery Robert Mondavi in the region of California is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the To Kalon Vineyard Reserve Cabernet Sauvignon of Winery Robert Mondavi in the region of California often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or spices.
Food and wine pairings with To Kalon Vineyard Reserve Cabernet Sauvignon
Pairings that work perfectly with To Kalon Vineyard Reserve Cabernet Sauvignon
Original food and wine pairings with To Kalon Vineyard Reserve Cabernet Sauvignon
The To Kalon Vineyard Reserve Cabernet Sauvignon of Winery Robert Mondavi matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of navarin of the sea da gigi, braised lamb with peppers or rabbit with cream sauce anne's way.
Details and technical informations about Winery Robert Mondavi's To Kalon Vineyard Reserve Cabernet Sauvignon.
Discover the grape variety: Cabernet franc
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
Last vintages of this wine
The best vintages of To Kalon Vineyard Reserve Cabernet Sauvignon from Winery Robert Mondavi are 2017, 2015, 2010, 2016 and 2014.
Informations about the Winery Robert Mondavi
The Winery Robert Mondavi is one of of the world's greatest estates. It offers 144 wines for sale in the of Oakville to come and discover on site or to buy online.
The wine region of Oakville
The wine region of Oakville is located in the region of Napa Valley of California of United States. Wineries and vineyards like the Domaine Schrader or the Domaine Schrader produce mainly wines red, white and pink. The most planted grape varieties in the region of Oakville are Cabernet-Sauvignon, Merlot and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Oakville often reveals types of flavors of cherry, dried herbs or cigar and sometimes also flavors of bell pepper, green bell pepper or baking spice.
The wine region of California
California is the largest and most important wine region in the United States. It represents the southern two-thirds (850 miles or 1,370 kilometers) of the country's west coast. (Oregon and Washington make up the rest. ) The state also spans nearly 10 degrees of latitude.
The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
