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Rancho Zabaco Sauvignon Blanc Russian River Valley 2008

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.

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Rancho Zabaco Winery:
While Rancho Zabaco Winery is a fledgling winery, with only a decade under its belt, the land’s history is rich. Given to a 14-year-old boy in 1843, the 17,000 acre land in northern Sonoma County was originally farmland. Dubbed “Tzabaco Rancho” by its owner, it was the basis for Rancho Zabaco’s name and future success. Founder and winemaker Eric Cinnamon devotes his ti... Read more
While Rancho Zabaco Winery is a fledgling winery, with only a decade under its belt, the land’s history is rich. Given to a 14-year-old boy in 1843, the 17,000 acre land in northern Sonoma County was originally farmland. Dubbed “Tzabaco Rancho” by its owner, it was the basis for Rancho Zabaco’s name and future success. Founder and winemaker Eric Cinnamon devotes his time to the land, producing only the wines that grow best in the area: Sauvignon Blanc and Zinfandel. Their land in the Russian River Valley is devoted to Sauvignon Blanc, while Dry Creek Valley, the “Zin Zone,” consistently produces world-class Zinfandel. Read less

Member Reviews for Rancho Zabaco Sauvignon Blanc Russian River Valley

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Snooth User: flipmind
94964011
4.50 5
10/09/2011

Four and a half glasses



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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.

Wine Specs:

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

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