Robert Mondavi Napa Valley Fume Blanc 2015 Front Label
Robert Mondavi Napa Valley Fume Blanc 2015 Front LabelRobert Mondavi Napa Valley Fume Blanc 2015 Front Bottle Shot

Robert Mondavi Napa Valley Fume Blanc 2015

  • TP93
  • JS92
  • WE90
750ML / 14.5% ABV
Other Vintages
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  • WE90
  • WS90
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  • W&S90
  • TP90
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4.0 30 Ratings
750ML / 14.5% ABV

Winemaker Notes

As with Robert Mondavi's very first vintage of this innovative style of Sauvignon Blanc, our 2015 Fume Blanc adds rich layers of fruit to Sauvignon Blanc's mouthwatering freshness. Lemon creme, vine-ripened white peach and guava are joined by a subtle yet intriguing hint of ginger on a creamy wave of flavor.

Blend: 96 % Sauvignon Blanc, 4 % Semillon

Critical Acclaim

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TP 93
Tasting Panel
This wine sources widely beloved Sauvignon Blanc fruit from the To Kalon Vineyard, located at the Robert Mondavi Winery headquarters in Oakville. The soils in Napa’s top real estate are diverse, containing more 20 types with a gravel base that provides excellent drainage and deep roots. This white is brilliantly crisp with a full produce department worth of fruit: pineapple, mango, peach, and sweet pink grapefruit. It finishes with a release of mineralkissed tropical fruit.
JS 92
James Suckling
An authentic sauvignon blanc that shows elegance and harmony. Sliced pear, mango and lemon skin. Full body, refined texture, medium to high acidity with a clear finish.
WE 90
Wine Enthusiast
Pithy, with grapefruit and lemon peel flavors, this wine is deceptively crisp and light on the nose, offering a wealth of body and lushness on the palate, accented with nutmeg and peach. It includes 4% Semillon, partly from the winery's beloved To Kalon vineyard.
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Robert Mondavi

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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. 

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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.

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SOU469380_2015 Item# 202980

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