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Robert Mondavi Oakville Fume Blanc 2012

Sauvignon Blanc from Napa Valley, California
  • W&S93
  • WE92
  • WS90
14.5% ABV
  • 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
Image 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 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.

SWS352857_2012 Item# 161791