Wente Vineyards Pinot Noir Arroyo Seco Reliz Creek Reserve 2006

Winemaker's Notes:

Fermentation: The fermentation took place in small, upright, stainless steel fermenters. The fermenting must was gently pumped-over twice daily. Aging: This wine was aged for 14 months in a combination of new American, French, Eastern European and neutral oak barrels.

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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

Member Reviews for Wente Vineyards Pinot Noir Arroyo Seco Reliz Creek Reserve

Add your review
Snooth User: wstallings
6145924
4.00 5
10/20/2010

Very earthy, and some complex flavors even a neophyte like I can distinguish. Would buy again, for sure!


Snooth User: fbilgel
43802053
3.50 5
08/01/2011

Three and a half glasses



Tasting Notes:

This vintage of Reliz Creek Pinot Noir has aromas of cherry and vanilla, with hints of toasted oak, earth and cigar box. Flavors of black cherry and vanilla are followed by a smooth fruity finish, with undertones of earth and clove.

Fermentation: The fermentation took place in small, upright, stainless steel fermenters. The fermenting must was gently pumped-over twice daily. Aging: This wine was aged for 14 months in a combination of new American, French, Eastern European and neutral oak barrels.

Dietary Information: Certified Sustainable


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