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Wente Vineyards Chardonnay Livermore Valley Nth Degree 2002

Winemaker's Notes:

WINEMAKING After handpicking, the fruit was hand-sorted and then pressed in a bladder press. The juice was allowed to settle for a few hours to ensure that there were lots of juice solids in the wine—this is a risky yet rewarding way to make Chardonnay. The wine was then transferred to new French and Hungarian oak barrels. Continuing this risky, yet rewarding method of winemaking, this wine was not inoculated; natural yeast completed the fermentation over the course of two weeks. During the next three months, malolactic fermentation occurred naturally. AGING After completion of primary fermentation, batonnage was performed weekly for 14 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

Tasting Notes:

This is a big, rich style of Chardonnay, yet the wine has exceptional balance. The creamy vanilla from the barrels surrounds the tropical fruit. Add a touch of creamy butter and you have an amazingly complex wine. In the mouth, even more flavors arise with caramelized nut and sweet caramelized apples surrounding the flavors promised by the nose.

WINEMAKING After handpicking, the fruit was hand-sorted and then pressed in a bladder press. The juice was allowed to settle for a few hours to ensure that there were lots of juice solids in the wine—this is a risky yet rewarding way to make Chardonnay. The wine was then transferred to new French and Hungarian oak barrels. Continuing this risky, yet rewarding method of winemaking, this wine was not inoculated; natural yeast completed the fermentation over the course of two weeks. During the next three months, malolactic fermentation occurred naturally. AGING After completion of primary fermentation, batonnage was performed weekly for 14 months.

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Dietary Information: Certified Sustainable

300 Cases produced.


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