Wente Vineyards Zinfandel San Francisco Bay Smith Bench Reserve 2004
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.
Food Pairings for Wente Vineyards Zinfandel San Francisco Bay Smith Bench Reserve
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.
Dietary Information: Certified Sustainable
Best Wine Deals
Zinfandel Top Lists
Champagne: SO2, Still v. Bubbles, Ruppert-LeroyReplied
Whatcha drinking tonight?Replied
Have enology-related questions?Replied
Brunello di Montalcino Assunto Bellaria (2011)Cellared
Peter Brum Dornfelder Vino Noir (2014)Wishlisted
Drinking old champagneReplied
Information about my bottle collectionReplied
Weekday Wines - Post Pictures of your SelectionsReplied