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Robert Mondavi Winery The Reserve To Kalon Vineyard Cabernet Sauvignon 2019
  • Robert Mondavi Winery The Reserve To Kalon Vineyard Cabernet Sauvignon 2019
Robert Mondavi Winery The Reserve To Kalon Vineyard Cabernet Sauvignon 2019

Robert Mondavi Winery

Robert Mondavi Winery The Reserve To Kalon Vineyard Cabernet Sauvignon 2019

$350.00

When Robert Mondavi chose To Kalon Vineyard as the home for his new winery in 1966, he remarked, “It was a vineyard with a distinguished history. Ideal soils, sunlight, and rain. To my eye, the vineyard was a treasure.” Originally planted in 1868, it has become recognised as one of the finest vineyards in the world.

Aromas: Abundant black fruit, with notes of black tea, mint, juniper, and spice.

Flavours: Layers of dark fruit and luscious dark chocolate.

Body: Dense and concentrated, with fresh acidity and a smooth finish.

Vintage: 2019

ABV: 15.4%
Tasting Notes

The 2019 vintage was a winemaker's dream. A temperate spring and moderate summer produced smooth, even ripening through harvest – allowing us to pick each block at its ideal point of ripeness. Harvest extended through early November, during which the varietals were hand-harvested before ageing in French oak barrels (100% first use). The final blend was assembled through repeated tasting trials over 21 months of barrel ageing.
Vineyard Notes

To Kalon is situated on prime benchland in Oakville. The well-drained soils combine with ideal sun exposure to yield rich, complex flavours and flawless fruit maturity. The Reserve is blended from our finest blocks, meticulously crafted by keeping each block or sub-block separate through fermentation and ageing (100% To Kalon Vineyard).
Awards & Accolades

98 Pts. "Beautiful, elegance and poise… classic To Kalon opulence, ripe tannins and a great finish."
— Jeb Dunnuck, March 2022

97 Pts. "Expansive on the palate with energy and poise, showcasing red and black fruits, savoury herbs, brown spices, and a crushed stone salinity. ... a long spicy finish that builds with notes of chocolate and crushed."
— Jonathan Cristaldi, June 2022

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