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Robert Mondavi Oakville Fume Blanc 2012

Sauvignon Blanc from Napa Valley, California
  • W&S93
  • WE92
  • WS90
14.5% ABV
  • TP93
  • WE94
  • WS91
  • W&S91
  • TP92
  • WS91
  • WE91
  • WE95
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3.9 9 Ratings
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3.9 9 Ratings
14.5% ABV

Winemaker Notes

Oakville Sauvignon Blanc is celebrated for its ripe fruit, subtle minerality and rich texture, and this wine wonderfully expresses that Oakville personality. The fruit intensity of the 2012 is matched by mouthwatering acidity in a wine that weaves lemon and grapefruit citrus, melon fruit, herbal and verbena floral with lemongrass and an integrated touch of nutty oak character.

Blend: 92% Sauvignon Blanc & 8% Sémillon.

Critical Acclaim

All Vintages
W&S 93
Wine & Spirits
Grown at To-Kalon, where Mondavi planted what are now its oldest dry-farmed, head-pruned sauvignon vines in 1960, this is mostly from a younger planting on that site from the early 1990s. The wine barrel-fermented in older oak and aged ten months on the lees. So you'd expect a major oak presence and something creamy-rich. You get that, plus a persistence of nectarine and white peach flavor, creating a fascinating dynamic with the oak tannins, together enhancing the earthy character of the fruit.
WE 92
Wine Enthusiast
This vintage of 92% Sauvignon Blanc and 8% Sémillon presents a savory study in herbal-laced lemon and melon, rich and ripe. Expressive and expansive, it combines balanced acidity with a dry finish, spicing things up with notes of lemongrass and almond. All fruit is sourced from the famed To Kalon Vineyard.
WS 90
Wine Spectator
Crisp and vibrant lemon and grapefruit notes are balanced by a rich, spicy overtone that invokes flavors of coconut, marmalade and Key lime pie. Smooth and juicy, with a touch of passion fruit on the finish.
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Robert Mondavi

Robert Mondavi

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Robert Mondavi, Napa Valley, California
Video of winery

Robert Mondavi established his namesake winery in 1966 with a vision to create Napa Valley wines that would stand in the company of the world's finest. He chose To Kalon Vineyard in the heart of the Napa Valley as the home for Robert Mondavi Winery. This first-growth vineyard, located in Oakville, California, is renowned for producing some of the finest Cabernet Sauvignon wines in the world, as well as for its Sauvignon Blanc grapes, from which Mr. Mondavi crafted his signature wine, Fumé Blanc.

Along with To Kalon Vineyard, Robert Mondavi Winery sources grapes from some of Napa Valley's finest vineyards, including Stag's Leap (Cabernet Sauvignon and Sauvignon Blanc) and Carneros (Pinot Noir and Chardonnay).

Mr. Mondavi believed that wines should reflect their origins, that they are the product of the soil, the climate, and the careful stewardship of those precious resources. He also believed in combining the newest techniques and technology with time-honored winemaking traditions.

The Robert Mondavi winemaking and vineyard teams are proud to carry on their founder's mandate to always strive higher, to pursue Robert Mondavi's goal of excellence with the same passion and innovative spirit, moving forward with programs that break barriers and open new frontiers.

Leading this initiative is Geneviève Janssens, Director of Winemaking. Geneviève, whose relationship with the winery began in 1978, was selected Winemaker of the Year by Wine Enthusiast in 2010.

Napa Valley

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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.

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. However, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. The variety is of French provenance, and here 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-Fume. Marlborough, New Zealand often produces a pungent and racy version, often reminiscent of cut grass, gooseberry and grapefruit. California produces fruity and rich oak-aged versions as well as snappy and fresh, Sauvignon blancs, which never see any oak.

Perfect Pairings

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 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.

SWS352857_2012 Item# 161791