A very, very dark Cab, and not fluffed up by vanilla or cream. Blackberry aromas; sturdy black fruit feels even darker with drying tealike tannins that start midpalate and don't let up through the medium-long finish. A big slab of beef is the knee-jerk solution to making it more approachable; cellaring a year or two may also help.
Has oak and pepper aromas, with juicy plum, ink and dry oaky tannins on the palate. Finishes with a little sourness—like herbs or seeped tea—but it’s still a smooth, very good wine that can be enjoyed now.
From the Rosemount Estate-Robert Mondavi partnership, a tart, very citrusy Chard whose fruit is bright and vivid on the palate. High acids create a tingle from start to finish. The lemon and lime flavors drink bone dry, but there’s a creamy richness on the palate that makes the wine round and full-bodied.
Medium-bodied and pretty black on the nose and palate, this Cab is chock-full of black fruit, toasty oak and caramel. Smooth tannins show best on the finish. A solid choice, and moderately priced.
An easy-drinking wine with medium body and soft tannins, this Mondavi-Rosemount project has black and red fruit, earth and oak, plus a caramel or molasses note that also shows on the nose. Eucalyptus is another aromatic standout. Finishes with juicy, bouncy fruit.
Black fruit is fresh and bouncy in the mouth. There’s also a floral or colognelike note on the nose and in the mouth that may interest some, but wasn’t necessarily a bonus for me. Finishes with charry tannins.
Nose is at once smoky and herbal, with a twist of lime. Feels lean and wiry in the mouth, its fruit flavors veering more toward peach fuzz and citrus peel than juicy fruit flesh. Finishes tangy and fresh, with a hint of butter.
Bright cherry and herb aromas don’t prepare you for the palate’s darker characteristics. Chocolate sweetness is a major player here—think cordial candy. Straightforward and a little candied, but good.