• WS: 90

    Wine Spectator Score

    90

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Wente Vineyards Cabernet Sauvignon Livermore Valley 2002

Winemaker's Notes:

WINEMAKING After being handpicked, these grapes were hand-sorted at the winery, then gently crushed and fermented in half-ton bins. The bins are punched-down daily and the temperature approaches 100°F at the end of the fermentation. AGING After the primary fermentation, the wines were allowed to undergo natural malolactic fermentation in barrel. The barrel selection was a mix of new and used French and Hungarian oak. After bottling, the wine was allowed to age for an additional three months before release.

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Wente Vineyards:
Founded more than 125 years ago, Wente Vineyards is the country’s oldest, continuously operated family-owned winery. Today, the winery maintains its leadership role in California winegrowing under ownership and management by the Fourth and Fifth Generations of the Wente family. Blending traditional and innovative winemaking practices, the winery draws from approximately 3,000 acres of sustaina... Read more
Founded more than 125 years ago, Wente Vineyards is the country’s oldest, continuously operated family-owned winery. Today, the winery maintains its leadership role in California winegrowing under ownership and management by the Fourth and Fifth Generations of the Wente family. Blending traditional and innovative winemaking practices, the winery draws from approximately 3,000 acres of sustainably farmed Estate vineyards to create an outstanding portfolio of fine wines. Located just east of San Francisco in the historic Livermore Valley, Wente Vineyards is recognized as one of California’s premier wine country destinations, featuring wine tasting, fine dining and championship golf. Read less

Tasting Notes:

This is a big, rich Cabernet Sauvignon, yet the wine has exceptional balance. Cassis and chocolate with rich toasty vanilla dominate the nose. The touch of Syrah adds a bit of black cherry and blackberry to the blend. On the palate, this wine is huge, with rich, ripe tannins that grip all parts of the mouth. The finish is long and lasting.

WINEMAKING After being handpicked, these grapes were hand-sorted at the winery, then gently crushed and fermented in half-ton bins. The bins are punched-down daily and the temperature approaches 100°F at the end of the fermentation. AGING After the primary fermentation, the wines were allowed to undergo natural malolactic fermentation in barrel. The barrel selection was a mix of new and used French and Hungarian oak. After bottling, the wine was allowed to age for an additional three months before release.

Dietary Information: Certified Sustainable

Wine Specs:

Alcohol: 14.6% pH: 3.69
Total Acidity: 0.58 grams per liter

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