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Robert Mondavi Winery Johannisberg Riesling Monterey County Private Selection 2001

Winemaker's Notes:

egion/Origin: Napa Valley Residual Sugar: 0.09% Total Acid: 0.53% Alcohol: 13.5% Final pH: 3.58 Blend: 100% Pinot Noir Winemaker's Notes Robert Mondavi Winery 2001 Napa Valley Pinot Noir has opulent flavors and a silky, seductive texture from a vintage that provided exceptionally long hang-times. The prolonged growing season allowed Pinot Noir grapes time to develop optimum flavor and tannin maturity, giving the wine layer upon layer of dark red cherry, floral, cola and spice character. The mid-palate fruit expression is full and rich, with length on the finish. The vibrant character and elegant balance comes from many different clones of Pinot Noir grapes grown in the Los Carneros region of Napa Valley. Fermentation with wild yeast, aging in toasted Burgundian barrels and bottling without filtration enhanced and captured the complex flavor profile. Vintage The 2001 harvest was unique, with one of the longest bloom-to-harvest periods in recent history. We began crushing on August 8, it one of the earliest onsets of harvest in the last 20 years. Then the weather changed and the harvest became one of the longest in duration, with the last grapes picked at the end of October. Flavor maturity in the grapes lagged behind sugar accumulation (Brix) so we played a waiting game, delaying harvest until the flavor maturity caught up. We harvested Pinot Noir over a well-paced three-week period, beginning the second week of September and ending the first week of October. The long hang-time on the vine resulted in exceptional flavors, balance and tannin maturity in our Pinot Noir grapes. Vineyard We hand-selected 93% of the grapes for this wine from the Los Carneros region, which spans the southernmost tip of Napa and Sonoma Valleys. This region, designated an American Viticultural Area in 1983, has become famous for developing intensely-flavored Pinot Noir grapes that produce wines with vibrant fruit character. The Los Carneros AVA is known for its strong winds, nutrient-lean, clay loam soils and a nightly blanket of cold fog rolling off the San Francisco Bay. We harvested 45% of the grapes from Robert Mondavi Huichica Hills Vineyard, a site planted to more than 23 clones of Pinot Noir for flavor complexity in the wine. We have chosen these clones for their small, flavor-intense berries, looser clusters and color intensity. The balance of the wine comes from other cool climate vineyards with complementary flavors. Fermentation & Aging To capture vivid fruit flavors and beautiful balance, we hand-harvested the Pinot Noir grapes in the cool morning hours. We fermented the grapes with the wild yeast that occurs naturally on the grape skins to add layers of complexity and heighten vineyard expression. After an average of 17 days extended maceration to soften tannins, we transferred the wine to toasted Burgundian oak barrels for a long, native malolactic fermentation. Following nine months of barrel aging (25% new oak), the wine was lightly fined with fresh egg whites. Gentle handling through all phases of winemaking enabled us to bottle this wine without filtration.

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Robert Mondavi Winery:
  The Robert Mondavi Winery was founded in 1966 after a family split with the Charles Krug Winery, which had been founded by Robert’s father.  After heading out on his own, Robert settled on land in Napa valley, and in particular the famed To Kalon Vineyard in the Rutherford district. The original plot in To Kalon Vineyard was only 12 acres, but today there are 450 acres und... Read more
  The Robert Mondavi Winery was founded in 1966 after a family split with the Charles Krug Winery, which had been founded by Robert’s father.  After heading out on his own, Robert settled on land in Napa valley, and in particular the famed To Kalon Vineyard in the Rutherford district. The original plot in To Kalon Vineyard was only 12 acres, but today there are 450 acres under vine. The Robert Mondavi Winery also includes the Wappo Hill Vineyard, which is a 400 acre plot in the Stags Leap District of Napa Valley. Within a year of its inception, the Robert Mondavi Winery proved to be a true pioneer, not only with the establishment of his winery but also by introducing and popularizing the use of French oak barrels for wine, European wine techniques, and the bottling of varietal wines. Robert Mondavi Winery only uses French Oak barrels for storing wine, and his influence and success led to the practice’s prevalence. Among Mondavi’s greatest successes one would have to count the creation of the Fume Blanc moniker for Sauvignon Blanc as well as the introduction of his benchmark Napa Valley Reserve Cabernet. Today Robert Mondavi’s legacy is carried on under the watchful eye of his wife who works with the current winemakers Genevieve Janssens, Gustavo Gonzalez, and Richard Arnold to ensure that today’s Robert Mondavi wines deliver the elegance, appeal, and character that Robert had intended. Read less

Member Reviews for Robert Mondavi Winery Johannisberg Riesling Monterey County Private Selection

Add your review
Snooth User: xmasberry
327884
4.00 5
02/05/2008

Very refreshing. Smooth and dry.


Snooth User: Nobunaga73
19834728
3.50 5
06/19/2009

Three and a half glasses



egion/Origin: Napa Valley Residual Sugar: 0.09% Total Acid: 0.53% Alcohol: 13.5% Final pH: 3.58 Blend: 100% Pinot Noir Winemaker's Notes Robert Mondavi Winery 2001 Napa Valley Pinot Noir has opulent flavors and a silky, seductive texture from a vintage that provided exceptionally long hang-times. The prolonged growing season allowed Pinot Noir grapes time to develop optimum flavor and tannin maturity, giving the wine layer upon layer of dark red cherry, floral, cola and spice character. The mid-palate fruit expression is full and rich, with length on the finish. The vibrant character and elegant balance comes from many different clones of Pinot Noir grapes grown in the Los Carneros region of Napa Valley. Fermentation with wild yeast, aging in toasted Burgundian barrels and bottling without filtration enhanced and captured the complex flavor profile. Vintage The 2001 harvest was unique, with one of the longest bloom-to-harvest periods in recent history. We began crushing on August 8, it one of the earliest onsets of harvest in the last 20 years. Then the weather changed and the harvest became one of the longest in duration, with the last grapes picked at the end of October. Flavor maturity in the grapes lagged behind sugar accumulation (Brix) so we played a waiting game, delaying harvest until the flavor maturity caught up. We harvested Pinot Noir over a well-paced three-week period, beginning the second week of September and ending the first week of October. The long hang-time on the vine resulted in exceptional flavors, balance and tannin maturity in our Pinot Noir grapes. Vineyard We hand-selected 93% of the grapes for this wine from the Los Carneros region, which spans the southernmost tip of Napa and Sonoma Valleys. This region, designated an American Viticultural Area in 1983, has become famous for developing intensely-flavored Pinot Noir grapes that produce wines with vibrant fruit character. The Los Carneros AVA is known for its strong winds, nutrient-lean, clay loam soils and a nightly blanket of cold fog rolling off the San Francisco Bay. We harvested 45% of the grapes from Robert Mondavi Huichica Hills Vineyard, a site planted to more than 23 clones of Pinot Noir for flavor complexity in the wine. We have chosen these clones for their small, flavor-intense berries, looser clusters and color intensity. The balance of the wine comes from other cool climate vineyards with complementary flavors. Fermentation & Aging To capture vivid fruit flavors and beautiful balance, we hand-harvested the Pinot Noir grapes in the cool morning hours. We fermented the grapes with the wild yeast that occurs naturally on the grape skins to add layers of complexity and heighten vineyard expression. After an average of 17 days extended maceration to soften tannins, we transferred the wine to toasted Burgundian oak barrels for a long, native malolactic fermentation. Following nine months of barrel aging (25% new oak), the wine was lightly fined with fresh egg whites. Gentle handling through all phases of winemaking enabled us to bottle this wine without filtration.

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