Robert Mondavi Winery Fume Blanc 2013 Wine Review
Robert Mondavi Winery Fume Blanc 2013
Napa Valley, California, United States
Community Reviews: 9
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Bottle size: 750 ml
Natalie's Score: 91/100
Crisp, dry and fresh with a lemon-lime lift through the core of this California Sauvignon Banc. Robert Mondavi devised the name Fume Blanc for Sauvignon Blanc. Very deft/light use of oak preserves the refreshment of this wine and its versatility with food. This wine is mostly Sauvignon Blanc and with a splash of Semillon. Sixty percent of the wine is barrel fermented, and then it's all aged on its own yeast (sûr lie) in French oak for 9 months to add extra richness, creaminess and lovely dimension. The grapes are grown in the Stags Leap and Oakville vineyards. Try this wine with pasta or seafood in a cream sauce.
Fume Blanc food pairings: chicken salad, pork tenderloin, seafood, barbecued lobster.
Scrumptious Seafood Wine
This Robert Mondavi Winery Fume Blanc 2013 was reviewed on October 31, 2015 by Natalie MacLean
More Vintages: 2014 2012 2011 2009 2009
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Reviews and Ratings
|Jane Staples - Certified Sommelier rated this wine as 92/100 with the following review:|
This Fume Blanc has a beautiful perfumed nose with white florals and ripe melon. The palate shows ripe pear, melon, slight minerality, florals and a hint of citrus. Mouth-watering with bright acidity and a long citrus finish-totally delightful! Heavenly with lobster in a cream sauce.
|Kimberly Inksater - Sommelier rated this wine as 90/100 with the following review:|
I have to admit Sauvignon Blanc is not a favourite of mine. But Robert Mondavi's Napa Valley Fumé Blanc has a touch of oak (and Semillon) that reigns in the herbaceous notes and leaves refreshing flavours of melon, citrus and a hint of smoke on the palate. The Oakville Fumé Blanc was exquisite, but sadly not available in Ontario. I'd pair this with ceviche or grilled calamari. .
|Matt Steeves - Certified Sommelier rated this wine as 89/100 with the following review:|
I enjoy Fume Blanc wines as they generally offer a nice balance of exotic fruit, herbaceous notes, crisp acidity, a mineral element and of course a touch of oak to round it all out. This Fume Blanc paired wonderfully with a spicy pork and veggie stir fry. The refreshing acidity and present but not too overpowering exotic fruit, herbs, and floral blossoms, made this a real treat to enjoy with that spicy dish. If you don't like sweet wines with spicy dishes then try a refreshing Fume Blanc like Robert Mondavi's and I guarantee you too will be a fan. Tasted October 2014. 89 points. Matt Steeves @QuercusVino
|Jennifer Havers - WSET Level 3 rated this wine as 88/100 with the following review:|
Light and refreshing, this wine has a lot of lemon and lime on the nose, a bit of a floral note, likely from the small percentage of Semillon added, and a hint of a tropical or melon note. Tart, with nice acidity that isn't overpowering, and a longer finish. This wine would be great with grilled fish or seafood.
|Courtney Flood rated this wine as 88/100 with the following review:|
Very crisp and tangy, lemon lime, slightly creamy and a herbal finish. Great as an aperatif/ palate cleanser or super-chilled for a hot day.
|Heather Wall - CS; WSET Advanced rated this wine as 84/100 with the following review:|
Pale lemon green colour with aromas and flavours of citrus, lemon zest,floral, flint, black current leaf, smoke. The palate has medium acidity with a medium pleasant finish. At $22 I would like a little more weight and acidity. The pleasant characteristics don't hang around for long. Perfect for seafood or Asian dishes.
|Kristin Perrin rated this wine as 80/100 with the following review:|
Green apple skins, pure lemon on the nose
Light bodied, minerally palate with more zippy lemony acidity
|Olivier de Maisonneuve reviewed this wine as follows:|
Having tasted it the week before, i was a little taken aback by its shyness,this time;i remembered a bolder wine. But it still is a fine,elegant and pleasant wine. The balance between acidity and bitterness is worth noting. I would enjoy it with white meat or fish, in a bearnaise sauce.
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