has been family owned for the past 25 years. As one of the pioneers of the Santa Barbara County they determined the area was best suited to growing the Rhone varieties (Syrah, Grenache, Mourvedre, Viognier and Roussanne).
Zaca Mesa was the first Central Coast winery to appear in Wine Spectators Top 10 in 1995. A year later their Syrah was served by President Clinton to French President Jacque Chirac at a White House State dinner. Also, their wines were served at President Reagan's 80th birthday party.
"We handcraft our wines with integrity using traditional methods from grapes sustainably grown, producing wines that are true to the unique spirit of our land" Brook Williams, CEO & Winegrower.
100% Syrah : 14.5% alc
The Syrah displays rich blackberry, cassis, espresso, mocha and Zaca
Mesa's signature sage spice aromas and flavors. The silky finish lingers
from the ripe tannins and smoky oak. This full bodied wine should be
enjoyed over the next ten years.
Aged 16 months French Oak, 30% new.
A traditional pairing for this wine is a rack of lamb marinated in
rosemary and garlic.
57% Grenache 31% Mourvedre 12% Syrah : 14.5% alc
After hand harvesting, the grapes were barrel aged separately for seven
months, and then combined and aged for an additional nine months in French oak barrels.
Each grape adds its own nuance: Grenache adds rich raspberry flavors;
Mourvedre brings notes of blueberry and pepper; and Syrah, flavors of
blackberry and ripe tannins. These layers of flavor enable this wine to
pair with a wide variety of foods from mushroom pizza to rosemary
crusted leg of lamb.
Aged 16 months French oak, 10% new.
Enjoy now or cellar for the next five to seven years.
57% Grenache 31% Mourvedre 12% Syrah : 14.5% alc
After hand harvesting, the Chardonnay was gently whole cluster pressed.
Sixty percent was barrel fermented and aged sur lie or on the lees (yeast
and solids) for 10 months in French oak barrels for complexity and richness.
The remaining forty percent was then fermented in stainless steel tanks to retain its fresh fruit characters. Both portions were not allowed to go through
malolactic fermentation to preserve their lively flavors.
The resulting wine has bright mango, papaya, tangerine and pear aromas and
flavors that marry with toasty oak from 10 months of barrel aging.
The wine pairs well with shellfish or light pasta.
Aged 60% in 10 months sur lie in seasoned French Oak, 40% stainless steel.
100% Viognier : 14.5% alc
After hand harvesting, the Viognier began fermenting in stainless steel tanks.
Halfway through fermentation, it was transferred to neutral French oak barrels.
The wine was then aged for three months, but was not allowed to go through
malolatic fermentation. This short barrel ageing provide the rich, creamy
mouth feel.
On the nose, aromas of honeysuckle and white peach hint at sweetness.
However this wine is dry on the palate with notes of ripe apricot, lemon
lime, melon and lychee. A lingering finish has a touch of minerality,
a signature characteristic. A natural pairing would be Thai chicken, raw
oysters, ahi tuna or Szechuan prawns.
Aged 3 months in French oak.
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