2005 Roussanne, Estate Bottled Santa
Ynez Valley
Roussanne is a richly complex, white grape variety
indigenous to the Rhône valley of France. We
are so taken with the varietal that we planted eight
acres of our estate vineyard with the Tablas clone
in 1999.
Growing Season and Harvest
After a very wet winter, the 2005 season was very mild and dry. Our typical “June Gloom” persisted into July but it finally succumbed to the steady warmth of August and September. This gradual ripening allowed for greater flavor development at lower sugar levels than usual for a beautifully balanced wine.
Winemaking
After being hand harvested, this Roussanne was gently pressed and placed in French oak barrels to ferment. The wine was then aged “sur lie” or on the lees (yeast and solids) for 10 months, stirring each barrel regularly to enhance the rich, creamy mouth feel. The wine was bottled after being minimally filtered.
The Wine
On the nose, aromas of apricots, figs, honey and spice fill the glass. A lingering finish has a touch of minerality, a signature characteristic of our vineyard. Enjoy with grilled halibut, lobster risotto or rosemary roasted chicken over the next five years.
Others' Opinions 2005 Vintage "Zaca Mesa 2005 Roussanne, Santa Ynez Valley - From a Rhone pioneer, this ripe and succulent Roussanne gives off aromas of peach and honey and tastes of peach marmalade." "The Anti-Chardonnay," Bon Appetit August 2007. "2005 Roussanne with pear, white stone fruit, honey, spice flavors and attractive mineral notes, it makes an outstanding accompaniment to grilled halibut or roast chicken with fresh figs." Quarterly Review of Wine, Summer 2007. "On the one-dimensional side, but rewarding for a wealthy array of citrus and floral flavors, in a dry, crisp and fairly oaky wine. Shows an elegance that suggests rosemary chicken with a rich, buttery polenta." 86 points Wine Enthusiast, July 2007 "The rich gold color implies how full this wine will feel, yet for all its richness, it's not weighty. The flavors are clean and cool, impressively dry for a wine with the ripe flavors of golden raisins and wheat. Those flavors need time to develop, when you could match their fat to white salmon sashimi or roast veal and cauliflower." 91 Points, Wine & Spirits Magazine, June 2007. "The 2005 roussanne is the more serious wine -- rich, fragrant and ripe with fruit concentration and complexity. Think grilled and roasted chicken with garlic and rosemary." Santa Barbara News-Press, May 10, 2007. Double Gold -- Hilton Head Wine Fest 2007 2004 Vintage "The 2004 Roussanne Estate exhibits good fruit on the attack and palate. Moreover, it is moderately priced for this varietal." 89 Points Robert Parker, August 2006. "By the 1990's, the Perrin brothers of Chateauneuf-du-Pape introduced Rouusanne into their then-new California vineyards. Cuttings soon spread to offer it as a pure varietal wine. One of the first was Zaca Mesa, of Santa Ynez Valley in Santa Barbara County. Its 2004, barrel-fermented and held in wood to age on its lees, makes an opulent and creamy impression. It unfolds slowly and draws the components of our menu together splendidly." Wine Advice by Gerald Asher, Gourmet Magazine, July 2006. "Dense and creamy fruit flavors in a lovely expression this an under-appreciated varietal." 90 points. Anthony Dias Blue Reviews, Patterson's Beverage Journal, April 2006 "Zaca Mesa has been exploring the outer limits of Roussanne for years. Dry, medium-bodied and fruity, with crisp acidity framing citrus, peach, apricot and buttercream flavors, it's an intriguing alternative to Chardonnay." 87 points. Wine Enthusiast, May 2006. "A rich roussanne, with flavors of apple pie, nectarine, nutmeg and cinnamon. Balanced. Nice, toasty finish. Although slightly more expensive than the runner-up, Zaca Mesa was the top-scoring wine." 4 stars. Wine of the Week, Santa Rosa Press Democrat, April 5, 2006. "Zaca Mesa Winery is writing a new, exciting chapter to the Roussanne story. Now growing 3.2ha (hectares) of the Tablas (Beaucastel) clone, Zaca Mesa's 2004 Roussanne is sinfully delicious, exotic and versatile. So, original stories may have dried up, but new chapters to the story are still being written." Norm Roby, Decanter, May 2006. "One of the early pioneers of Rhone varieties in California, Zaca Mesa's latest roussanne is rich and buttery, a soft, gentle white for roasted veal sausages." Rated 87 Wine & Spirits Magazine, April 2006
"Zaca's verison has a nose of apricot and flavors of fig, peach and honey with a strong minerality on the finish, a characteristic of Zaca's estate vineyard. This is a great wine with halibut, albacore tuna, or any substantial white meat. If you like white with roast turkey, this wine is ideal." 4 stars. Wine of the Week, Orange County Register, January 19, 2006.
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