Rancho Zabaco Sauvignon Blanc Russian River Valley 2008

Avg Price: $13.50
3.5 5 0.5
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Tasting Notes:

Our Rancho Zabaco Sauvignon Blanc exhibits intense aromas and flavors of lime peel, cut grass, and gooseberry with no...

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Beechwood Wine & Liquors
Summit, NJ (200 mi)
USD 13.50
750ml
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Suggested Recipe Pairing presented by
Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

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User Reviews for Rancho Zabaco Sauvignon Blanc Russian River Valley

Ratings & Tags for Rancho Zabaco Sauvignon Blanc Russian River Valley

949640 Snooth User: flipmind
rated this wine
4.50 5
10/09/2011

Winemaker's Notes:

After harvest, the grapes selected for this wine were whole cluster-pressed, in order to avoid harsh phenolics. The must was then chilled to allow most of the solids to settle before being racked to the fermenter to give a more elegant mouthfeel. The clear juice was fermented in stainless steel tanks (70%) and oak barrels (30%) at 60-70 degrees Fahrenheit for two to three weeks. The wine was aged sur lie for two months prior to racking, fining and filtering. The wine then spent two months in bottle before release.

Tasting Notes:

Our Rancho Zabaco Sauvignon Blanc exhibits intense aromas and flavors of lime peel, cut grass, and gooseberry with notes of ripe peach and tropical fruit. With a touch of minerality, the mouthfeel is both crisp and refined and has an exceptionally lengthy finish. The wine is elegant and expressive, showing the many great varietal characters of a cool-climate Sauvignon Blanc.

After harvest, the grapes selected for this wine were whole cluster-pressed, in order to avoid harsh phenolics. The must was then chilled to allow most of the solids to settle before being racked to the fermenter to give a more elegant mouthfeel. The clear juice was fermented in stainless steel tanks (70%) and oak barrels (30%) at 60-70 degrees Fahrenheit for two to three weeks. The wine was aged sur lie for two months prior to racking, fining and filtering. The wine then spent two months in bottle before release.

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Chemical Analysis:

Alcohol: 13% pH: 3.25
Sugar: 4.6 grams per liter Total Acidity: 5.9 grams per liter

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