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Wente Vineyards Zinfandel San Francisco Bay Smith Bench Reserve 2004

Winemaker's Notes:

Fermentation: Each vineyard block was harvested separately and fermented in upright fermenters. Rack and return, which is the process of draining all of the free-run juice off the cap and then returning the free-run juice back over the top of the fermenters, was performed twice daily. This method increases the color and tannin extractions and improves mouthfeel through the integration of oxygen. Aging: Each blend was aged separately, with part in neutral French and American oak barrels and part in stainless steel tank.

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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 vintage has a dark red color and aromas of blackberry jam, dried cranberry, and vanilla cream aromas. These aromas lead to flavors of black pepper and dried berries on the palate. Overall, this Zinfandel has a great balance of fruit and tannins and an enduring and viscous finish.

Fermentation: Each vineyard block was harvested separately and fermented in upright fermenters. Rack and return, which is the process of draining all of the free-run juice off the cap and then returning the free-run juice back over the top of the fermenters, was performed twice daily. This method increases the color and tannin extractions and improves mouthfeel through the integration of oxygen. Aging: Each blend was aged separately, with part in neutral French and American oak barrels and part in stainless steel tank.

Dietary Information: Certified Sustainable


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