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New Customers Save $30* with code JULYNEW30
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Zaca Mesa Zaca Vineyards Roussanne 1997
At over 1,500 foot elevation, the Zaca Mesa vineyards are among the highest in Santa Barbara County. Warm sunny days and cool, breezy afternoons produce temperature conditions ideal for our Rhone varietals: Syrah, Grenache, Mourvedre, Viognier, Cinsaut and Counoise.
This land has always driven our approach to farming. Way back in 1978, when Zaca Mesa was established, it was the first Santa Barbara County winery to plant the lush and luscious red/black Rhone grape Syrah. Zaca Mesa's estate program is now dominated by the incredible, blend-able Rhone superstars.
We are committed to the highest quality grapes, so year-round, twenty-four hours a day, seven days a week, Ruben and his crew manage our 246 vineyard acres to maximize the unique character of our fruit. This means conservative cropping, resulting in fewer tons per acre, careful pruning to achieve that delicate balance between vigor and crop, and leaf pulling to encourage healthy cluster development.
Our wines are true to the uniqueness of our estate fruit, with a focus on quality. We are always working with new and exciting varietal blends, wines that pair perfectly with the cuisine of today. A little something off the grill and a glass of Zaca Mesa Syrah (or Chardonnay. or Z Cuvee. or Z Gris), we are proud to bring you our vineyard to your glass.
The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces the majority of the state's wine. The sprawling district covers most of the vineyard land between San Francisco and Santa Barbara from the coast inland nearly all the way to the Central Valley. Encompassing an extremely diverse array of climates, soil types, and wine styles, it contains many smaller sub-AVAs, including Monterey, Paso Robles, Santa Ynez Valley, Santa Maria Valley, and Santa Cruz Mountains.
Just about every major international grape variety is planted within this vast AVA, from Pinot Noir and Chardonnay to Cabernet Sauvignon and Zinfandel. A significant proportion of the region’s produce is generic, inexpensive bulk wine, but the Central Coast is also home to many small, artisanal wineries crafting unique, high-quality wines, as well as everything in between.
Full and silky in body but also charmingly crisp, Roussanne makes a stellar blending grape. Thought to be native to the Rhone River Valley of France, and still predominantly grown there, it is responsible for some of the finest Northern Rhône white wines. Roussanne adds richness and acidity to Marsanne’s soft, fruitiness, making the age worthy and highly respected whites from the appellations of Hermitage, Crozes-Hermitage, and St. Joseph. It has earned approval as one of the white varieties for Châteauneuf-du-Pape
In the Glass
Persistent aromas of exotic herbal tea, a full body nearly as complex as a red wine, and distinct apricot and honey flavors make Roussanne unique. With age, the wines gain a more oily and glycerin texture.
Richer fish dishes such as salmon, lobster, crab or grilled shrimp work well with Roussanne and its blends. A meal of roast chicken with herbs and winter vegetables is also delicious. Stuffed Butternut Squash, vegetarian curry and baked brie with apricots are other ideas to pair with Roussanne based wines.
Roussanne takes its name from the French word “roux,” meaning rouge or red because of the grapes’ pink glow. In California, virtually all of the 339 acres of Roussanne come from true clones brought over by Tablas Creek and John Alban.