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Global Wineries EUR 37.21 750ml
USD $

Wente Vineyards Syrah Livermore Valley Nth Degree 2004

Winemaker's Notes:

Winemaking: Fermentation started in stainless steel tanks and then, at 5 Brix, the wine was lightly pressed into 60-gallon oak barrels, where primary fermentation finished at a cooler temperature. The wine was then racked off its fermentation lees and re-barreled where malolactic fermentation was completed. Aging: Portions of the blend were aged in barrels for different lengths of time, from at least 16 months to not more than 21 months.

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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

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Tasting Notes:

Showing a vibrant purple color, this Syrah has rich aromas of earth, rose petals, chocolate, and tobacco that continue in the mouth with mocha, toasted oak, leather, and concentrated berry flavors. Forward yet well structured tannins match with the toasted oak, contributing to a wine that is full-bodied with a lingering fruit finish..

Winemaking: Fermentation started in stainless steel tanks and then, at 5 Brix, the wine was lightly pressed into 60-gallon oak barrels, where primary fermentation finished at a cooler temperature. The wine was then racked off its fermentation lees and re-barreled where malolactic fermentation was completed. Aging: Portions of the blend were aged in barrels for different lengths of time, from at least 16 months to not more than 21 months.

Dietary Information: Certified Sustainable

Wine Specs:

Alcohol: 14.7% pH: 3.79
Total Acidity: 0.63 grams per liter

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