Oberon Cabernet Sauvignon
Review by Eric Tansey, CSW, Sommelier
The Oberon Cabernet Sauvignon is a dark, inky purple wine with a heavy stain. Powerful aromas of blackberry and cherry, with a touch of vanilla, tarragon and fresh dill. These baked aromas remind me of a homemade dark berry cobbler. Very inviting aromas.
On the palate, the Oberon Cabernet Sauvignon delivers big wild berry fruit characteristics, with blackberry leading the charge. Firm tannin and medium acidity bring structure to the nearly perfect, big fruit characteristics that explode in your mouth. The vanilla, dill, and tarragon add layers of complexity throughout the mid-palate and the big fruit returns on the finish, leaving hints of cocoa on the breath.
The fruit is what captivates me the most in this wine. It is fresh, luscious and bold. At first whiff of the Oberon, you know you are in for something special. Fantastic value and a wine I will definitely revisit. Cheers!
Tansey’s Blind Review – 93 points
The Break Down
Wine Selection – Oberon
Producer – Michael Mondavi
Vintage – 2013
Style – Dry red wine
Varietals – 86% Cabernet Sauvignon, 2.7% Petite Verdot, 2.5% Merlot, 1.9% Syrah, 1.8% Petite Sirah, 5.1%
Region – Napa Valley
Alcohol – 13.7%
Oak – 12 months in oak (45% new French oak)
Suggested Glassware – Reidel Syrah Glasses
Food Pairing – Steak, lamb shank, ribs, London broil, burgers, BBQ. Try this steak recipe from Ashleigh Tansey.
“From Michael Mondavi’s portfolio, this affordable Cabernet is concentrated in red berry and savory leather, a nod to the small amounts of Syrah and Petite Sirah that are included in the blend. French oak provides a hint of vanilla and cardamom, while the medium-bodied palate and attractive finish is washed in coffee.”
What is Cabernet Sauvignon?
Cabernet Sauvignon is considered one of the most common and popular red wine grape varietals in the world. The grape itself is a crossing of Sauvignon Blanc and Cabernet Franc and is native to the Bordeaux region of northwest France. The varietal produces wines that are dark red in color with dark berry fruit characteristics as well as more complex earthy characteristics. These wines are considered to be dry wines with heavy tannins. “Tannins” present more as a feeling than anything else and are caused by phenolic compounds found naturally in the grape. The sensation you get on the palate from tannins is that feeling of having your lips pucker and the sides of your mouth dry out. This feeling is often found in sour green apples, dark cocoa, and coffee. Eric Tansey, CSW, Sommelier