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Wente Vineyards Profile

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Wente Vineyards

During the summer of 2002, Karl joined Wente Vineyards as a winemaker to oversee the production of the winery’s Estate Grown and small lot wines. His passion for artisinal, hand-crafted wines has led to the addition of limited release wines, The Nth Degree, and the development of a small lot winemaking facility within the main winery. Along with his interest in the technical aspects of winemaking, Karl is also an ardent viticulturalist.  “We understand that continued emphasis on innovative farming and top quality fruit is key. Great wines truly do begin in the vineyard,” he says.

 

Today, Karl is responsible for all winemaking at Wente Vineyards.  And, thanks to the efforts of the previous generations, he enjoys the benefits of state-of-the-art winemaking facilities and nearly 3,000 acres of vineyard in two premier coastal appellations. “We have a family legacy of innovation and accomplishment,” he says. “It’s a heritage that I’m honored to be a part of.”




For more information go to www.wentevineyards.com

Selections for Tasting

Selections for February 10th

2008 Riva Ranch Chardonnay

Varietal Content: 94% Chardonnay, 4% Pinot Blanc, 2% Gewurztraminer 

Winemaker:  Karl D. Wente

Origin: Arroyo Seco is widely regarded as one of the best places in California to grow Chardonnay.  Riva Ranch is the name of the Wente family’s vineyard in Arroyo Seco, where we have been growing Chardonnay since the 1960’s.  Wente Vineyards was the first California winery to produce a wine labeled as Chardonnay in 1936.  Today, many of the great Chardonnay vineyards in California are planted with the Wente Clone.  Riva Ranch is presently planted to three Dijon clones and two Wente clones: clone 2A which had been originally selected for it’s intense varietal character and low yield, and clone 4, a second generation Wente clone.  The cool growing season and the deep gravelly soil ripen the Chardonnay perfectly, creating a natural balance of sugar and acid. 

Fermentation:  Barrel fermented in French, American, Eastern European, and neutral oak. 

Aging: This wine was aged for 8 months in French, American, Eastern European, and neutral oak. 

Description:  This medium- bodied Chardonnay has a rich, golden color and aromas and flavors of honey, graham, cinnamon and light floral notes, balanced by subtle oak, butter and vanilla from barrel aging.  It has a round mouthfeel and a long, fruity finish.

2007 Southern Hills Cabernet Sauvignon

Appellation:  100% Livermore Valley, San Francisco Bay

Varietal Content:  80% Cabernet Sauvignon, 7% Petite Sirah, 6% Merlot, 4% Barbera, 3% Petit Verdot 

Winemaker:  Karl D. Wente

Origin: In the 19th century, California wine pioneer Charles Wetmore imported Cabernet Sauvignon cuttings from Bordeaux to plant in his Livermore Valley vineyards.  The descendants of these vines were selected by University of California at Davis to become a part of their Foundation nursery and are known as clones 7 and 8.  Today, the Wente Family farms approximately 400 acres of Cabernet Sauvignon vineyards using these two clones with appropriately selected root stocks. With their undulating terrain, meandering Arroyos, well-drained rocky soils, and unique mesoclimates, the Southern Hills vineyards are located in the most desirable settings with exposures ideal for growing Cabernet Sauvignon of distinct character, depth and intensity. 

Fermentation: This wine was fermented in stainless steel tank and pumped over twice daily. 

Aging: Aged for 14 months in a combination of American, French, Eastern European, and neutral oak. 

Description:  This Cabernet Sauvignon is deep red in color with mouth-filling flavors of black cherry and plum. Rich, yet approachable tannins provide a long, smooth finish. 

2007 The Nth Degree SYRAH 

 

Appellation: 100% Livermore Valley, San Francisco Bay 

Varietal Content:  89% Syrah, 5% Petite Sirah, 5% Mourvedre, 1% Cabernet Franc 

Winemaker: Karl D. Wente 

Vineyard: Prime Livermore Valley and Arroyo Seco Estate vineyards were selected for the Nth Degree program because of their consistent production of exceptional fruit.  The vineyards were “ultra-farmed”; every vine receives at least fifteen passes by hand - to pruning, leaf pulling, removing shoots, and thinning clusters, in an effort to ensure that the grape clusters remaining at harvest are of the highest quality.  The grapes were harvested in the early morning into 1/2 ton bins and handpicked, sorted, and crushed into small stainless steel fermenters. 

Winemaking: The Syrah was fermented in stainless steel tank and pumped over twice daily.  The Petite Sirah was fermented in small one ton bins and punched down by hand twice daily. 

Aging: The Syrah was aged for 17 months in French, American, and Eastern European oak.  The Petite Sirah was aged for 16 months in American and neutral oak. 

Description: This Syrah has rich aromas and flavors of dark berry, chocolate, coffee, smoked bacon and spice.  Forward yet well-structured tannins complement the toasted oak, yielding a full-bodied wine with a lingering finish. 

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