A History of Innovation

When Robert Mondavi founded the iconic Robert Mondavi Winery in 1966, his vision was to create fine Napa Valley wines that would stand in the company of the great wines of the world.

With a firm conviction that the personality of great wines is a result of soil, climate, vineyard management, and winemaking philosophy, the winery continues to pursue Robert Mondavi’s goal of excellence with the same passion and innovative spirit, moving forward with technology and programs that break barriers and open new frontiers. For more than four decades now, Robert Mondavi Winery has led California’s wine industry--and much of the world--with innovations in winegrowing and winemaking, as well as educational and cultural outreach.

Winemaking Firsts

As early as the late 1960s, Robert Mondavi Winery helped introduce to California such fine winemaking techniques as the use of cold fermentation, stainless steel tanks, and French oak barrels. The new To Kalon Fermentation Cellar, completed in 2001, marks a return to tradition with oak fermenters, prized for their ability to enhance aromas, flavors, and complexity in red wines.

In the late 1960s, Robert Mondavi popularized Fume Blanc, a name he coined for dry-fermented, barrel-aged Sauvignon Blanc. At the time, Californian Sauvignon Blanc wines were sweet and ordinary. Robert created this distinctive, high-quality version with anticipation of growing consumer demand for dry wines to accompany food. The move is now acknowledged as the catalyst for recognition of this wine variety in the US.