Issue link: https://digital.copcomm.com/i/687399
74 / the tasting panel / june 2016 MILESTONES by Meridith May photos by Alexander Rubin Robert Mondavi brought Napa Valley wines onto the world stage by spending so much time learning about worldwide winery practices. He got to know the Rothschilds and the Frescobaldis; he visited with Pouilly-Fuissé producers and what he learned there inspired him to create a Sauvignon Blanc—which he ingeniously branded as Fumé Blanc—putting this varietal on the map domestically. "We are continuing Bob's vision, making great wines of the world here in Napa Valley," attests Mark de Vere, MW, Director of Education for Robert Mondavi Winery. Throughout the years, from 1966 to present, the wines display length, elegance, complexity and balance." Robert Mondavi not only made great wine, but he taught wine drinkers what wine is and how to integrate it into one's lifestyle. Back in Time with Robert Mondavi Cabernet Sauvignon Reserves A retrospective of Robert Mondavi Reserve Cabernet Sauvignon wines dat- ing back to 1968 was tasted by our group (the 1966 was tasted at the gala dinner). For the most part, the wines were still so alive and reflected the most revered terroir in Napa Valley: To Kalon Vineyard. The 1969 Robert Mondavi Cabernet in Napa Valley Robert Mondavi Director of Education Mark de Vere, MW overlooks a view of the iconic To Kalon Vineyard, the heart and soul of Robert Mondavi Winery's reserve Cabernet Sauvignon and Sauvignon Blanc programs. Fruit from this storied site contributes to Robert Mondavi's vision for "perfect wines: elegance and approachability." Genevieve Janssens, Director of Winemaking for Robert Mondavi Winery. "We continue to showcase the DNA of Mr. Mondavi in our wines today," Janssens announced reverently. Sauvignon (the wine was not labeled "Reserve" until the 1971 vintage) was supposedly the last bottle left in the col- lection, and our group committed its rose petal, cherry and tar-y notes to memory. Among the other older standout vintages was the 1971, with its maturity showing through beauti- fully: truly a moment in time—with a higher percentage of Cabernet Franc (40%) blended in with the Cabernet Sauvignon. From there, participants moved forward in time, tasting a number of exceptional vintages and experiencing great continuity of style to the present. The 1981 and 1983 vintages were extremely expressive. With 13.9% Merlot, the '81's espresso nose and wild cherry, high-acid palate kept its profile fresh. Cabernet Franc, which was more typically in use at the time, appeared in the 1983, with violets storming through the glass. With 100% French oak in the repertoire, Director of Winemaking Genevieve Janssens notes, "For a concert violinist, the Stradivarius is the ultimate expression of the instrument. For us, oak is our ultimate expression."