Oberon is one of those wineries that crops up every now and then on those myriad lists of the best of this or that from all of the wine publications. When they do, they get great scores and lots of press. And then you taste their wine and admit, "Wow, this really is that good."
It used to be (thankfully, not as much any longer) that the bigger the wine, the greater the score. That's because the large, over-the-top wines stand out in a crowd and some meticulously crafted beauties like Oberon tend to be left out.
The secret is balance. The object is to get many complex flavors as you can in the bottle, but not let any one of those stand out. The winemaker for our selection, Tony Coltrin, has been making wine in Napa for 40 years. He kinda knows how. Maybe "kinda" isn't a strong enough word. Here is perfection in winemaking, with balance being the key, the lock and the barrel.
The grapes came from two distinct appellations in Napa. The cool Carneros district produces higher acids and more of an impression on the palate. The Oaknoll district produces grapes that are richer, fleshier and juicer.
That's still not enough for Coltrin. He adds yet another layer with roughly 10% addition of the Musque clone, which adds additional nuance and complexity. The result is a mesmerizing display of flavors that seem to magically delineate themselves - yet also blend in - with all the other flavors.