Wente Vineyards Chardonnay Livermore Valley Nth Degree 2004

Winemaker's Notes:

The grapes from one of these blocks were allowed to go through natural primary fermentation (meaning no unnatural yeast was added), whereas the other two blocks were inoculated with two different kinds of yeast to add to the complexity and mouthfeel of this Chardonnay. Both primary and malolactic fermentation took place in small oak barrels. This Chardonnay was aged sur lie for 18 months and stirred weekly to further add to its rich mouthfeel. At least 80% of the oak barrels were new, and we used predominantly French oak and smaller amounts of American and Hungarian oak.

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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 beautifully balanced, full-bodied Chardonnay with ripe red apple flavors that integrate perfectly with the intense vanilla and complex butter flavors. With a crisp mouth feel and smooth finish, this is a wonderful example of Livermore Valley Chardonnay.

The grapes from one of these blocks were allowed to go through natural primary fermentation (meaning no unnatural yeast was added), whereas the other two blocks were inoculated with two different kinds of yeast to add to the complexity and mouthfeel of this Chardonnay. Both primary and malolactic fermentation took place in small oak barrels. This Chardonnay was aged sur lie for 18 months and stirred weekly to further add to its rich mouthfeel. At least 80% of the oak barrels were new, and we used predominantly French oak and smaller amounts of American and Hungarian oak.

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