Description

Robert Mondavi Private Selection Coastal Crush Red

Redwood trees, a fresh ocean breeze, and nothing but stars for miles and miles. Plant a chair and pour a glass. It's the perfect way to spend an evening in the Central Coast - and the perfect inspiration for our light, fresh, and juicy red wine blend. One sip and you'll see why our Central Coast blend is so easy to love.

Aromas: A hint of chocolate
Flavors: Ripe strawberry and red raspberry
Texture: Smooth and bright
Pair Coastal Crush Red with: From steak to turkey to salads and desserts, Coastal Crush Red pairs well with a wide range of foods throughout the year

Vineyard

Monterey County (57%) and San Benito County (20%) were the primary sourcing areas for the 2011 Coastal Crush Red, with smaller amounts contributed by Paso Robles and Valley South. The grapes were harvested at night to preserve ideal acidity and sugar levels. Coastal Crush Red is a Central Coast-appellated red wine blend that offers the purity, fruit, and brightness that wines from this region are known for.

Vintage

Once again, the Central Coast was a climatic roller coaster. What was predicted to be a cold, dry La Niña year turned into a very wet year. The rain began at the end of the 2010 harvest and continued through mid-January. It was very dry in January and February, followed by a solid six weeks of rain and snow with below-average temperatures. Summer arrived with 18 days of above-average temperatures, but the pattern of cold and wet ruled the season. 2011 was on par with 2010 as the coolest growing year on record. Overall it was a very cool, long growing season with ripe flavors, textures at lower Brix levels, and lower alcohol levels than a normal year.

Winemaking

After we gently crushed and destemmed the fruit, we fermented the must (juice and skins) in temperature-controlled tanks at 85°F until dry. Following fermentation, we kept the wine on the skins an additional 12 days to soften tannins and develop more complex flavors. One hundred percent of the wine underwent malolactic fermentation to enhance roundness and depth, aging 12 months in American and French oak to add a subtle toasty tone.