Robert Mondavi Oakville Fumé Blanc 2013 from bluechip Napa Valley is a classic rich and succulent Sauvignon Blanc for food pairing. Intense exotic fruit, spicy oak and creamy weight, it’s a perfect winter white for dinner or goat’s cheese.
Anthony Gismondi's guest note: The Oakville Sauvignon Blanc, known famously as Fumé Blanc, is a 79/21 mix of sauvignon blanc and sémillon with some vines closing in on 50 years in the ground. The nose is almost shockingly fresh, alive with lemon verbena, lime blossom, wet stone and savoury fennel flavours throughout its creamy textures. Balanced yet persistent it sweeps across the palate with verve from front to back. You hardly notice that 91% of the wine is barrel fermented, but while the oak is subdued the complexity Is not. A delicious wine for west coast shellfish, veal or the classic goat cheese match.
Robert Mondavi famously introduced sauvignon blanc to Napa Valley in 1968, using the name ‘fumé blanc’ for the then unknown grape. In the Loire Valley, growers used the term ‘fumé’ because of the smoky film that forms on the skins of the grapes at harvest. And of course, one of the famous villages in the Loire Valley is Pouilly-Fumé. Oakville is one of the most celebrated AVA’s in California, and the fine terroir results in highly expressive grapes. A small amount of Semillon is blended in softening the natural pungency of the Sauvignon Blanc, and barrel fermentation (to 90% of the wine) further adds creaminess and broad flavours. The aromas and flavours are exotic: citrus, guava, pineapple, with succulent acidity. and Always a gorgeous contrast of spicy richness and fresh and vibrancy, Mondavi Fume has a distinctive minerally complexity that makes it a California classic. Known as the earthquake vintage (on August 24th, 2014 a 6.0 earthquake shook southern Napa) cuisine like crown roast of veal, pork cutlets with peach salsa, or the classic cheese pairing for Sauvignon Blanc, chèvre.