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(4) - 2013 Zaca Mesa Z Blanc, Santa Ynez Valley, 750ml
Visit the Zaca Mesa Winery website
2013 Zaca Mesa Z Blanc, Santa Ynez Valley
- 90 Points, Wine & Spirits
Our 2013 Z-Blanc displays rich aromas of ripe pear, cantaloupe, sweet citrus and honeyed spices. The fleshy palate shows great ripeness with rich stone fruits, honey and hints of mineral.
Winery History: Our wines are made from sustainably farmed grapes that are estate grown, pro-duced and bottled. With over 40 years of grape growing experience in the Santa Ynez Valley, our winemaking and vineyard teams meticulously farm our vineyard to focus on terroir-driven wines. We began growing Rhône varieties in 1978 when we were the first to plant Syrah in Santa Barbara County. Since then, we have learned that grape varieties planted in the Rhône Valley of France are best suited to our estate.
Our Estate: Situated less than 30 miles from the Pacific Ocean, our vineyard is composed mainly of Chamise Shaly Loam. These are well-drained soils that developed over gravelly beds of silt, clay, diatomaceous shale and other sandy water-deposited materials. These soils are on dissected terraces (or mesas) with elevations between 1300 and 1500 feet above sea level. This high elevation combined with cool ocean breezes allow our grapes to retain their natural acidity. Since 1997, the winery has replanted more than half of its original vines with high-density plantings of Rhône varietals with new rootstock and clone combinations.
Growing Season and Harvest: 2013 was one of the driest years on record for Santa Barbara County. Perfect spring and early-summer conditions lead to a healthy sized crop despite the lack of rainfall. Summer had intermittent periods of very warm and moderate conditions leading to a harvest that started right on schedule. Harvest was fast and furious, challenging our winemaking team to work long days to bring in perfectly ripe fruit.
Winemaking: Each grape is hand-harvested and fermented separately in French oak barrels. Blending trials begin in January to assess each component and continue until April. Once the final blend is determined the separate lots are combined in tank and then placed back into neutral barrels to finish the aging process.
The Wine: With the addition of three acres of Grenache Blanc to our vineyard in 2005, we realized the potential to craft a classic southern Rhône white blend. Each grape adds its own personality: Roussanne adds flavors of figs, honey and spice; Grena-che Blanc brings notes of green apple, melon and mineral; Viognier adds a layer of beautiful white flowers and stone fruits.
Specs
- Vineyard Blocks: Zaca Mesa Vineyards, Foxen B & C; Zaca (Windmill Block)
- Blend: 59% Roussanne, 36% Grenache Blanc, 5% Viognier
- Harvest: September 10th to September 18th, 2013
- Cooperage: 10 months in French Oak; 25% new
- Bottled: July 10th, 2014
- Total Acidity: 0.648g/100 mL
- pH: 3.16
- Alcohol: 14.5%
Specs
- Vineyard Blocks: Zaca Mesa Vineyards, Foxen B & C; Zaca (Windmill Block)
- Blend: 59% Roussanne, 36% Grenache Blanc, 5% Viognier
- Harvest: September 10th to September 18th, 2013
- Cooperage: 10 months in French Oak; 25% new
- Bottled: July 10th, 2014
- Total Acidity: 0.648g/100 mL
- pH: 3.16
- Alcohol: 14.5%
Vendor Details
Zaca Mesa Winery & Vineyards
- Owners:
- The Cushman Family
- Founded:
- 1973
- Location:
- Los Olivos, CA
Commitment to Quality: We hand craft our wines with integrity using traditional methods from grapes sustainably grown in our Santa Barbara County vineyard. Since 1973, we have farmed and nurtured our vineyard to produce wines that are true to the unique spirit of our land.
Purchased in 1972 by John Cushman and five friends, the first vines were planted a year later in 1973. Only the third winery in Santa Barbara County at that time, Zaca Mesa became a Santa Barbara County “vineyard wildcatter”- experimenting with many varietals, including Cabernet Sauvignon, Merlot, Zinfandel, Riesling, Pinot Noir, Sauvignon Blanc, Chenin Blanc, and Chardonnay to see what would work. After several years of trial and error, Syrah was planted in 1978. Unbeknownst to the early winemaking team at the time, this block would become what is today the renown Black Bear Block, the oldest Syrah block in the Central Coast.
As a vineyard and winery pioneer in the Santa Barbara County, Zaca Mesa also became the training ground for many great winemakers. Ken Brown was Zaca Mesa’s first winemaker who later started Byron in Santa Maria Valley. Adam Tolmach, Jim Clendenen and Bob Lindquist worked at Zaca Mesa before venturing out on their own to start Ojai, Au Bon Climat and Qupé, respectively. The number of winemakers that got their start at Zaca Mesa helped create what is now known as Zaca University. The first Central Coast wine (one of only two to this day) to achieve a Wine Spectator Top Ten was the 1993 Zaca Mesa Syrah, which came in at #6 and was the creation of winemaker Daniel Gehrs. This wine was also the wine of choice served at the White House on February 1, 1996 for the French President Jacques Chirac official State Dinner.
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