Robert Mondavi Winery
The winery that announced Napa Valley to the world, built around the legendary To Kalon Vineyard in Oakville.
Robert Mondavi opened his Oakville winery in 1966 with a simple, audacious goal: to prove that Napa Valley could make wines to stand beside the greatest in the world. The Cliff May designed mission arch and bell tower became the front door to California fine wine.
The man who built modern Napa
Robert Mondavi grew up in the family business at Charles Krug. After a famous falling out with his brother, he struck out on his own at 52 and built the first major new Napa winery since Prohibition. He championed temperature controlled fermentation, French oak barrels, and the idea that wine belonged at the American table.
He reinvented dry Sauvignon Blanc as Fume Blanc and turned it into a category. He helped found Opus One with Baron Philippe de Rothschild and gave the valley its modern voice. The winery joined Constellation Brands in 2004, and the Oakville estate reopened in 2026 after a multi year restoration.
Robert Mondavi was 52 when he bet everything on the idea that Napa could rival the world.
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Start the quizOakville and the To Kalon Vineyard
Oakville sits on the warm heart of the valley floor, where gravelly alluvial fans meet afternoon marine air drawn up from San Pablo Bay. At its center is To Kalon, planted in 1868 by H.W. Crabb and one of the most coveted Cabernet vineyards on earth.
Deep, well drained soils and a long, even growing season give Oakville Cabernet its signature blend of power and polish. Robert Mondavi spent decades studying To Kalon block by block, and its fruit anchors the winery flagship wines.
The wines
Cabernet Sauvignon is the headliner, led by the To Kalon Reserve, a benchmark for structured, age worthy Napa Cabernet. Fume Blanc remains a house signature, crisp and stony. The range runs through Oakville District Cabernet, Carneros Chardonnay and Pinot Noir, and limited reserve bottlings.
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Reserve Cabernet wants protein and fat. The tannins bind to a ribeye or rack of lamb, softening into the meat while the dark fruit lifts the char. Fume Blanc does the opposite job, its acidity cutting through goat cheese, oysters, or a herb dressed salad. With the Chardonnay, reach for roast chicken or crab.
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