Robert Mondavi Vint Private Selection Bourbon Barrel Cabernet Sauvignon 2022

Winery Background and History

Robert Mondavi Winery was founded in 1966 in Napa Valley by visionary vintner Robert Mondavi, who sought to elevate California wine and emphasize varietal integrity. Over decades, the brand expanded into multiple tiers and expression lines to reach both premium and accessible markets. The Private Selection / Vint line is one of its more consumer-friendly ranges, designed for wide distribution without sacrificing a sense of terroir or stylistic identity. The Bourbon Barrel series is a niche innovation within that range, marrying Cabernet tradition with American whiskey barrel character.

Producer and Wine Maker

This wine is produced under the Robert Mondavi Private Selection brand (now part of Constellation), managed by their winemaking team. The team sources Cabernet Sauvignon from Californian vineyards (notably Monterey / Central Coast) and segments part of the blend for finishing in repurposed bourbon barrels, combining conventional Cabernet vinification with a specialty aging program. The objective is to layer secondary flavors of oak, vanilla, and subtle bourbon-inspired notes over a core of dark fruit and structure.

Vineyards and Micro Climate

Fruit is sourced primarily from Monterey County in California’s Central Coast region, a zone with maritime influence, moderate temperatures, and fog intrusion that help preserve acidity and aromatic lift. The vineyards benefit from diurnal swings (warm days, cool nights), well-draining soils (sandy loam, alluvial components), and careful canopy management to balance exposure. These conditions aim to produce ripe, clean black fruit character without excessive overripe or jammy profiles.

Vinification & Aging Methods

After harvest, the grapes are destemmed and fermented in stainless steel tanks under temperature control to manage extraction and preserve aromatics. Malolactic fermentation follows. A portion of the wine is then aged (“finished”) in used bourbon barrels (from Kentucky distilleries) for a period (often around three months) to impart subtle notes of vanilla, brown sugar, oak toast, and light smokiness. The rest of the wine remains in conventional oak or neutral containers. The final wine is blended, stabilized, and bottled under screw cap closure to ensure consistency and freshness.

Tasting Notes

The wine pours deep ruby in color. Aromas on the nose include blackberry cobbler, mixed dark berries, graham cracker, brown sugar, vanilla, milk chocolate, and toasty oak with hints of coffee and smoke. On the palate, expect ripe blackberry and blueberry notes, praline, caramel, vanilla custard, mocha, and soft chewy tannins. The finish is luscious, lingering, with toasted oak and bourbon-influenced accents rounding out the dark fruit core. 

Food & Wine Pairing

This bold wine complements barbecued or grilled meats—especially bourbon-glazed ribs, smoke-rubbed brisket, or grilled short ribs. It also works with strong aged cheeses, hearty stews, macro-meat dishes (like braised short ribs or lamb shank), or dishes featuring caramelized sauces. The interplay of sweet oak and dark fruit calls for food with depth, smoke, or richness to match.

Service Methods and Temperatures

Serve at 16–18 °C in a large Bordeaux or Cabernet glass to allow aroma expansion and soften oak overlay. A decanting period of 30 minutes helps the wine breathe and integrate the bourbon barrel notes. Pour gently to avoid disturbing any sediment. For receptions or by-the-glass service, use inert gas or tight closure to preserve aromatics and prevent oxidation.

Storage and Aging Potential

Store horizontally in a cellar environment around 12–15 °C, with ~60–70% humidity, minimal light, and low vibration. This wine is likely designed more for medium-term rather than long-term cellaring, with peak drinking expected between 3 to 7 years post vintage. Over time, the bourbon and oak characteristics will mellow and integrate further with tertiary notes of tobacco, dried fruit, and leather emerging. Once opened, re-seal and drink within 2–3 days to retain freshness.

Grape Varietals & percentage used

100% Cabernet Sauvignon

ABV (Alcohol by Volume)

14.5%