2013 Robert Mondavi Winery Reserve To Kalon Vineyard Cabernet Sauvignon Oakville Napa Valley

95+ Pts. Robert Parker "“Robert Mondavi Winery: Focusing on the Greatest Vintage I've Tasted in 37 Years Visiting Northern California: 2013 – The Game Changer.” A beautifully polished wine, with a dense ruby/purple color, it is still tightly knit and showing high-quality oak. The wine is full-bodied and rich, with outstanding depth, ripeness, and purity. There is plenty of backbone and tannin for 25−30 years of cellaring. The wine shows notes of chocolate and plenty of blackcurrant fruit and blackberry. This is a beauty and certainly a great reserve and worthy homage to the legendary Robert Mondavi." - Robert Parker, The Wine Advocate, January 1, 2016

96 Pts. James Suckling "Aromas of black currants, violets, lavender, and stone follow through a full body, chewy tannins and toned muscular structure. This is a Mondavi reserve that harkens back to the great years of the 1970s. A tribute to the 50th anniversary of the winery. Try in 2022." - James Suckling, jamessuckling.com, November 23, 2016

95 Pts. Wine Enthusiast "Full bodied and robust, it's intense in bark, tar and black licorice, with dottings of coconut. Aromatically inviting, it's dusty and soft, with acres of complexity and structure." - Virginie Boone, Wine Enthusiast, January 2017

93 Pts. Wine & Spirits "A defining element of the greatness of Napa Valley's 2013 vintage is apparent in the wines that were not pushed and hyperextracted: They show their provenance with clarity. This wine does not lack for extract, but carries it with the effortless grace of a classic Oakville cabernet. Geneviève Janssens selected the fruit for this Reserve from her favored blocks at To Kalon, Mondavi's estate vineyard behind the winery in the western benchlands of Oakville; this vintage comes from blocks replanted between 1996 and 2000. The black plum fruit is almost tarry in its warm, smoky tannins, but there's a red core that emerges, a pungent center that darkens and deepens at the edges. Decant it if you open this now, to serve with dry-aged beef." - Wine & Spirits, November 15, 2016