Paso Robles received generous preseason rainfall during January, but it was an especially dry winter and spring. Dry conditions forced vines to produce small but concentrated berries, typical of drought years in the Paso Robles appellation. Consistently mild daytime temperatures, though, paired with cool nights to keep berries fresh; this allowed winegrowers the luxury of patience to harvest grapes at optimal ripeness.

To create Oberon Paso Robles Cabernet Sauvignon, winemaker Tony Coltrin sourced grapes from several distinct vineyards within the region, including Santa Margherita Ranch, originally planted by the Mondavis, and San Juan Creek Ranch. A distinctive mountain-valley climate exists in the Santa Margarita Ranch, characterized by the adjacent steep mountain slopes of the Santa Lucia Range that drop dramatically down to the valley floor of the Salinas River, thus creating high diurnal temperature swings in the AVA for optimal sugar and flavor development. The striking landscape of the San Juan Creek Ranch has stunning land formations from the nearby San Juan Fault. Situated about 30 miles from the coast and within the Santa Lucia Coast Range rain shadow, it has a warm, continental climate that can get exceptionally hot in the summer, for a growing degree climate well suited to ripening Cabernet Sauvignon. Layering fruit from these distinct Paso Robles ranches provides for a wine with greater complexity and a more dynamic flavor profile.

As a third-generation winemaker and Napa Valley native, Rob Mondavi, Jr. has always understood that the region is uniquely suited for growing classic Bordeaux varieties. With the Oberon label - originally named for the eponymous king in Shakespeare's winsome comedy A Midsummer Night's Dream -- he has created high-quality Napa Valley Cabernet Sauvignon, Merlot and Sauvignon Blanc to be enjoyed every day. Rob and fellow winemaker, Tony Coltrin, select Cabernet Sauvignon, Merlot and Sauvignon Blanc grapes from some of Napa Valley's finest vineyards in Oakville, Rutherford, Stags Leap and other emerging sub-appellations. The climate of these regions -- warm days and cool evenings -- yields grapes with the perfect balance of ripe fruit flavors and natural acidity. Tony Coltrin was born in St. Helena and is a lifelong Napa Valley resident. Having grown up in Napa Valley and worked in the wine industry for over 40 years, Coltrin knows every corner of the valley and precisely which sub-zones excel at producing Bordeaux grapes of exceptional character.

Irresistible aromas of rose petals and blueberry cobbler lead to ripe, supple silky tannins. Flavors of vibrant black cherry, candied blackberry, and red plum are complimented by notes of black currant and licorice, with a hint of coffee, dark chocolate and spice –all culminating into a lingering and delicious finish.

After the grapes were gently harvested, de-stemmed and crushed, the Cabernet Sauvignon fermented in stainless steel tanks through malolactic fermentation. Twelve months aging (45% new French oak), helped to marry the flavors and tannins.During blending, Tony looked to other complimentary varieties, like Petite Sirah adding to this beautiful Cabernet’s richness of character.