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Wente Vineyards Riva Ranch Reserve Chardonnay 2003

Winemaker's Notes:

Fermentation 90% of this wine was barrel fermented, with the balance in stainless steel. After the primary fermentation, the wine was allowed to naturally undergo malolactic fermentation. Aging The wine was aged sur lie for 14 months. Batonnage, the stirring of the barrels, was performed monthly.

3.67 5 0.5
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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:

The 2003 Riva Ranch Chardonnay is an exceptional balance between the characters of the fruit, the sur lie barrel aging, and the malolactic fermentation. As usual, the fruit component of our Arroyo Seco Chardonnay is tropical in nature, with mango, papaya, and guava aromas surrounded by the vanilla, coconut, and toast of the barrel. Rounding out the wine is the subtle level of butter from the partial malolactic fermentation, plus a hint of oak from the barrel fermentation.

Fermentation 90% of this wine was barrel fermented, with the balance in stainless steel. After the primary fermentation, the wine was allowed to naturally undergo malolactic fermentation. Aging The wine was aged sur lie for 14 months. Batonnage, the stirring of the barrels, was performed monthly.

Dietary Information: Certified Sustainable


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