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Mondavi Napa Reserve Cabernet 2008
Editorial Reviews for Mondavi Napa Reserve Cabernet
Ripe and full on the nose with cocoa and mocha top notes. Plenty of gently leafy black currant fruit and a touch of pickle barrel oak. Entering the mouth with a tea-like complexity, this is a touch soft and amply endowed with tannins but at the same time it delivers notable complexity with those tea-like tannins. Plenty of spice from the oak, fairly fresh red cherry, plum and blackberry fruit and a hint of eucalyptus on the back end and through the fairly long and spicy finish that end with some medicinal black cherry notes. Not my style, but this should prove to be very popular with the more is better crowd. 88pts
Tropical fruit, not too oaky. Fresh with just a touch of creaminess. Nothing overdone.
Deep fruity wine, solid napa cab. Enjoyed by both Carolyn and I
simply loved this wine. Guess it can easily stay in my cellar for another 5 years. Right?
I guess, I already reviewed this, but can not find my old comment. Loved it, but not brilliant.
The wine was flavorful. It seemed as if another year or two would be best.
External Reviews for Mondavi Napa Reserve Cabernet
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 15ndash;20 years thereafter.
Good deep ruby-red. Wild blueberry, coffee and menthol on the nose. Deeper and chewier than the Stags Leap bottling, with dense, concentrated flavors of cassis and chocolate. Finishes with substantial but fine-grained tannins and lingering flavors of crushed currant and chocolatey oak.
Good ruby-red. Blackcurrant, blackberry, mocha, tobacco, menthol and loam on the nose. Smooth and broad in the mouth, with sweet currant, tobacco and loam flavors framed by ripe acidity. Finishes with fine tannins and noteworthy sweetness of fruit.
Good full ruby-red. Very primary aromas of blueberry, violet, licorice, bitter chocolate and menthol; shows a distinctly medicinal austerity. Then almost shockingly supple and sweet in the middle palate, with a dominant flavor of black raspberry. Finishes with huge, building tannins that will almost certainly require a later-than-normal bottling. The 2003 Mondavi cabernets spent between 35 and 40 days on their skins, including substantial post-fermentation maceration.
Ruby-red. Pure but tight aromas of blackcurrant, licorice, minerals and graphite. Sweet, dense and rich, with enticing flavors of dark berries, licorice and chocolatey oak. This and the Stags Leap bottling are aged in 50% to 75% new oak, while the Napa release gets just 25%. This struck me as a sweeter, longer, more concentrated version of the Napa Valley release.
Ratcheting up the level of concentration, structure, and intensity is the 2003 Cabernet Sauvignon Oakville. It offers a dense ruby/purple color as well as a perfume of creme de cassis, charcoal, smoky wood, spice box, and black tea. This medium to full-bodied, tightly-knit, moderately tannic Cabernet possesses a sweet mid-palate, and beautiful purity, texture, and depth. It should be at its finest between 2007ndash;2020.
A classy wine thatrsquo;s rich and intense, with a concentrated mix of mineral, currant, blackberry, dusty herb and cedary oak flavors. Though deep and well-structured, this maintains a sense of elegance and grace, making it a good choice for near- and mid-term cellaring. Best from 2008 through 2014.
Food Pairings for Mondavi Napa Reserve Cabernet
This vivid and crisp Chardonnay draws orchard aromas of fresh Bosc pears and Gala apples against a backdrop of fleshy stone fruits and pineapple. A stripe of exotic spices, including notes of nutmeg and cinnamon, gives way to subtle aromas of panna cotta and warm hazelnuts. Persistent on the palate, this wine gracefully balances the toast of its well-integrated oak with bright fresh fruit flavors for a round, lingering finish that is typical of the Carneros terroir.
|Total Acidity: 6.2 grams per liter|
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