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Robert Mondavi Napa Valley Fume Blanc 2010

Sauvignon Blanc from Napa Valley, California
  • W&S91
  • WE90
  • TP90
13.5% ABV
  • JS92
  • WE90
  • WS90
  • WE90
  • W&S90
  • WS90
  • TP90
  • WE89
  • WS87
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5.0 1 Ratings
13.5% ABV

Winemaker Notes

Fresh aromas of lime, guava and lemon verbena anticipate crisp, mouthwatering flavors of ripe honeydew, lemongrass and honeysuckle with subtle spice notes. The ample mouthfeel and creamy texture is enlivened by zesty acidity and lingering citrus flavors.

Blend: 94% Sauvignon Blanc, 6% Semillon

Critical Acclaim

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W&S 91
Wine & Spirits
This is rounded by oak aging, which brings up scents of fennel and beeswax, giving the finish an earthy impression. The fruit is brisk with lemon pith flavors and pinpoint acidity. A dark, savory white for braised pork with fennel.
WE 90
Wine Enthusiast
Fume Blanc is just another name for Sauvignon Blanc, and this is a delicious one. Dry and racy in acidity, it has deep citrus, tropical fruit and gooseberry flavors. At this price, it's one of the best Sauvignon Blancs on the market.
TP 90
Tasting Panel
America's original Fume Blanc is still right on target; bright and juicy with smooth texture and lovely citrus and orange blossoms; silky and long with great balance and freshness.
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Robert Mondavi

Robert Mondavi

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Robert Mondavi, Napa Valley, California
2010 Napa Valley Fume Blanc
For more than 40 years, Robert Mondavi Winery has been the symbol of Napa Valley. Founded in 1966, it was the first major winery built in Napa Valley in the three decades following the repeal of Prohibition (1933), and went on to establish the foundation for modern California winemaking. Robert Mondavi Winery's mission-styled architecture, with the expansive archway and bell tower designed by Cliff May, has become an enduring landmark that honors California's history. With the philosophy that great wines reflect their origins, Robert Mondavi Winery pursues the fullest expression of the terroir of its Napa Valley vineyards: the historic To Kalon Vineyard in the Oakville American Viticultural Area (AVA), and the Wappo Hill Vineyard in the Stags Leap Vineyard AVA.

Napa Valley

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One of the world's most highly regarded regions for wine production and tourism, the Napa Valley is the AVA that brought worldwide recognition to California winemaking. The area was settled by a few choice wine families in the 1960's who bet that the wines of the area would grow and flourish. They were right. The Napa wine industry really took off in the 1980's, when vineyard lands were scooped up and vines were planted throughout the county. A number of wineries emerged, from large conglomerates to small boutiques to cult classics. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that lend even more character specifics to the wines. Furthest south is Carneros, followed by Yountville, Oakville & Rutherford. Above those two are St.-Helena and the valley's newest AVA, Calistoga. These areas are situated on the valley floor and are known for creating rich, smooth Cabernet Sauvignon, Merlot and Chardonnay. There are a few mountain regions as well, nestled on the slopes overlooking the valley AVAs. Those include Howell Mountain, Stags Leap District, and Mt. Veeder. Wines from the mountain regions are often more structured and firm, benefiting from more time in the bottle to evolve and soften.

Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

In the Glass

From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

HOR208826_2010 Item# 121618

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