Wente Vineyards Shiraz Livermore Valley Nth Degree 2002

Previously available for: $19.35
3.48 5 0.5
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Vintages

  • 2002

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Tasting Notes:

This is a big, rich Shiraz, made in an ‘Australian’ fashion. Blackberry and toasty oak, vanilla, clove, and toasted m...

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  • WS: 86

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    86

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2007 vintage Read more

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User Reviews for Wente Vineyards Shiraz Livermore Valley Nth Degree

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Snooth User: MrRiesling
2015421,274
4.00 5
06/16/2012

2007 vintage


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. At about 10° Brix, the Shiraz was barreled-down and the fermentation was allowed to finish in the barrel. This allows for integration of the wood with wine and causes the barrel characteristic to be more prominent. AGING After the completion of primary fermentation in the barrel, the wines were allowed to undergo natural malolactic fermentation. The barrel selection was a mix of new and used American oak. After bottling, the wine was allowed to age for an additional three months before release.òH

Tasting Notes:

This is a big, rich Shiraz, made in an ‘Australian’ fashion. Blackberry and toasty oak, vanilla, clove, and toasted marshmallow are the dominant aromas. The Cabernet completes the wine with a cassis aroma and excellent structure.h.

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. At about 10° Brix, the Shiraz was barreled-down and the fermentation was allowed to finish in the barrel. This allows for integration of the wood with wine and causes the barrel characteristic to be more prominent. AGING After the completion of primary fermentation in the barrel, the wines were allowed to undergo natural malolactic fermentation. The barrel selection was a mix of new and used American oak. After bottling, the wine was allowed to age for an additional three months before release.òH

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Dietary Information: Certified Sustainable

Chemical Analysis:

Alcohol: 15% pH: 3.69

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