Robert Mondavi Napa Valley Fume Blanc 2013
Critical AcclaimAll Vintages
Born to a French family in Morocco and raised in France, Genevieve’s formal wine education began under the tutelage of the legendary “three fathers” of modern enology—Jean Ribereau-Gayon; his son, Pascal Ribereau-Gayon; and Emile Peynaud—with whom she studied at the University of Bordeaux, France. After receiving her National Diploma of Enology 1974, she returned to her family’s vineyards in Corsica and France, which she managed from 1974 to 1977. Concurrently, she also owned and operated her own enology laboratory in Provence and served as consulting enologist to many French chateaux in the mid-seventies. Drawn to Robert Mondavi Winery’s philosophy in winemaking and winegrowing, Genevieve moved to the Napa Valley in 1978. She recognized in Robert Mondavi her father’s holistic approach to quality. “It starts with the earth, the legacy of what she had received from her ancestors and what she was going to leave for the future generation,” she says. “We must work to maintain the land, to grow so that we all live in symbiosis: the earth, the vines, the people—care creates quality.” From 1978–1979, she fully absorbed this philosophy, working at Robert Mondavi Winery as a lab enologist and an assistant enologist. Deeply interested in the winemaking revolution taking hold in the state, Genevieve continued exploring California for the next decade, holding several consulting positions. Genevieve’s connection to Robert Mondavi returned in 1989, when she became Director of Production at Opus One Winery. Then, in 1997, she came full circle as the Director of Winemaking at Robert Mondavi Winery.
One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960s, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.
The Napa wine industry really took off in the 1980s, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Napa whites are usually Chardonnay and Sauvignon Blanc.
Within the Napa Valley lie many smaller sub-AVAs that claim specific characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those are the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth reds with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Wines from the mountain regions are often more structured and firm, benefiting from a lot of time in the bottle to evolve and soften.
A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon blanc is responsible for a vast array of wine styles. However, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is most important in Bordeaux and the Loire Valley. It also shines in New Zealand, California, Australia and parts of northeastern Italy. Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon blanc.
In the Glass
From its homeland In Bordeaux, winemakers prefer to blend it with Sémillon to produce a softer, richer style. In the Loire Valley, it expresses citrus, flint and smoky flavors, especially from in Sancerre and Pouilly-Fumé. Marlborough, New Zealand often produces a pungent and racy version, reminiscent of cut grass, gooseberry and grapefruit. California's style is fruit-driven, in either a soft and oak-aged or snappy and fresh version.
The freshness of Sauvignon blanc’s flavor lends it to a range of light, summery dishes including salad, seafood and mild Asian cuisine. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like artichokes or asparagus. When combined with Sémillon (and perhaps some oak), it matches well with complex seafood and chicken dishes.
Along with Cabernet Franc, Sauvignon blanc is a 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 (herbaceous aromatic compounds) inherent to each member of the family.