In 1912, 2nd Generation Ernest Wente persuaded his father and founder, C.H. Wente to import Chardonnay cuttings from the vine nursery at University of Montpellier France to the Livermore Valley and hand-picked the best of the best vines. Today, over 80% of all California Chardonnay stems from the Wente Clone. In viticulture a “clone” refers to vines descended from a single plant by taking a cutting or bud; in theory, each vine grown on a clone is genetically identical to the original vine.
Today, 5th Generation Winegrower Karl D. Wente and his cousin, 5th Generation Winegrower and Viticulturist Niki Wente, continue the Wente Clone through the family's legacy of Chardonnay with five different styles which we will taste today:
- 2017 Small Lot Eric’s Chardonnay (SRP $30)
- 2016 Morning Fog Chardonnay (SRP $18)
- 2016 Single Vineyard Riva Ranch Chardonnay (SRP $22)
- 2016 Nth Degree Chardonnay (SRP $70)
- 2016 135th Anniversary Celebratory Chardonnay (SRP $40)
4th Generation Winegrower Phil Wente is a walking encyclopedia of the history of wine in California, and particularly how the Wente Family - and Livermore Valley - helped to shape it to where it is today (so take advantage and ask as many questions as you can think of!).
Founded 135 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 its 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.
APPELLATION: Livermore Valley, San Francisco Bay
VARIETAL CONTENT: 100% Chardonnay
WINEMAKER: Karl D. Wente
ALCOHOL: 13.50%
VINEYARD
Small Lot wines are hand-harvested from carefully selected blocks that are estate grown and certified sustainable. With an east-west valley orientation, the site gets warm days and cool nights that are influenced by fog and breezes from the San Francisco Bay and Pacific Ocean. The grapes are handpicked and sorted at harvest in order to ensure premium quality.
FERMENTATION
Primary fermentation was completed cold in stainless steel tanks to retain the fruit’s delicate aromatics and flavors.
AGING
The wine was aged sur lie for 4 months in stainless steel tanks.
DESCRIPTION
2018 Small Lot Eric’s Chardonnay opens with notes of ripe Meyer lemon and Key Lime pie, rounded out with a bright adicity.
VARIETAL COMPOSITION 98% Chardonnay, 2% Gewürztraminer
ALCOHOL 13.5% pH 3.52
TA 0.60g/100ml
HARVEST DATE(S) 10/6-10/18
BRIX AT HARVEST 24.6
VINEYARD
Since 1883, five generations of the Wente family have handcrafted fine wines that express the very best of their vineyards and winemaking expertise. The Estate Grown Morning Fog Chardonnay is named for the morning coastal fog pushed by Pacific wind streams into the bowl of the San Francisco Bay and lured inland by Livermore Valley’s unique East- West orientation. This daily phenomenon moderates the climate to produce excellent, beautifully balanced Chardonnay. Planted on various Wente clones, each vineyard block is farmed and harvested separately which maximizes quality and adds an elegant complexity to the wine. Recognized as “California’s First Family of Chardonnay”, the family was the first in California to produce a varietally labeled Chardonnay in 1936 made from their heritage Wente clones. Today, nearly 80% of the Chardonnay vineyards in California are planted with the Wente clone, which originated from the family’s estate.
WINEMAKING
This wine is fermented in 50% neutral American oak barrels and 50% in stainless steel tanks. The oak provides hints of vanilla and enhances the mouthfeel and the steel preserves the naturally vibrant fruit flavors inherent in this Chardonnay.
The barrel fermented portion was aged sur lie for 7 months and batonnage, the art of stirring the barrels, was performed monthly. This adds a creamy note to the wine and greatly enhances the texture. From the remaining 50% stainless steel portion, half was aged on lees for 7 months while the other half was racked clean to preserve the fresh fruit character.
TASTING NOTES
Crisp flavors of green apple and tropical fruit, balanced by vanilla and a touch of toasty oak from barrel aging. With a mouth-filling body and balanced acidity, this wine delivers a medium-long, refreshing finish.
VARIETAL COMPOSITION: 98% Chardonnay, 2% Gewürztraminer
ALCOHOL 13.5%
HARVEST DATE(S) 9/28-10/10 pH 3.63
BRIX AT HARVEST 24.4
TA 0.60g/100ml
VINEYARD
For five generations the Wente Family family has been dedicated to the art of winemaking and to the philosophy that the quality of a wine originates in the vineyard. Our Riva Ranch Single Vineyard Chardonnay is sourced exclusively from our Riva Ranch Vineyard in Arroyo Seco, Monterey. Arroyo Seco, where we have been growing grapes since the 1960’s, is widely regarded as one of the best places in California to grow Chardonnay. The cool growing season with the deep gravelly soil ripen the Chardonnay perfectly which gives natural balance of sugar and acidity.
Recognized as “California’s First Family of Chardonnay”, the Wente family was the first in California to produce a varietally labeled Chardonnay in 1936 made from our celebrated Wente clone. Today, most of the great Chardonnay vineyards in California are planted with the Wente clone, which originated from our family’s estate over 100 years ago.
\nThe following clones are farmed for Riva Ranch Single Vineyard Chardonnay: 2A, Clone 4, Dijon clones 95, 96, 76 and Old Wente Heritage Clones. Each clone offers different flavors, textures and aromatics to the final blend.
\nWINEMAKING
90% barrel fermented in a combination of 60% new and 40% second use French and American oak. 10% is stainless steel fermented.
AGING
The wine undergoes 100% malolactic fermentation and is barrel-aged sur lie for 8 months.
TASTING NOTES
2017 Riva Ranch Vineyard Chardonnay opens up with layers of tropical fruit and toast, similar to grilled pineapple and graham cracker. This wine has a creamy mouthfeel with a balanced acidity and will continue to evolve as it rests in the bottle.
APPELLATION: Livermore Valley, San Francisco Bay
VARIETAL CONTENT: 100% Chardonnay
WINEMAKER: Karl D. Wente
ALCOHOL: 14.1%
PH: 3.68
TA: 0.70g/100mL
RELEASE DATE: May 2019
BARRELS PRODUCED: 27
BACKGROUND: The nth degree is a selection of handcrafted, limited production wines created by Fifth Generation Winemaker, Karl D. Wente. The focus of this small lot program is to create wines that reflect the distinctive terroir of the Wente family’s estate vineyards in Livermore Valley and Arroyo Seco, Monterey. Each wine must show style and finesse of stellar degree to be included in The nth degree program. Only the best of the best, regardless of vintage or variety, achieve this distinction.
\nVINTAGE
2017 was the first non-drought vintage in the Livermore Valley. The valley experienced a higher amount of rainfall throughout the year, which produced more vegetative growth than in previous years. The large amount of leaves that the rainfall produced helped protect the fruit during the heat spells experienced over the summer. The influx of rain in the winter complemented by the heat during the summer created ideal conditions for the fruit.
VINEYARD
2017 nth degree Chardonnay is farmed from the Karl and Herman vineyards in the Livermore Valley. Herman vineyard is a part of Wente Vineyards' heritage program, which produces unique and consistent flavors in the fruit. The heritage program consists of the descendant of the original Chardonnay brought to the property in 1912. Since then, the winery has continued the selection process of the vines that display the growth qualities and desired flavors that they then harvest for the wine. The Karl vineyard produces very ripe, flavorful fruit because of the sun exposure due to highly controlled vigor as well as the soil type that it sits on. The soil has a better water holding capacity which produces different flavors in the berries. The combination of ripe, flavorful fruit from the Karl vineyard blended with the unique flavors that come from the Herman vineyard produces an elegant Chardonnay with bright acidity and big flavors.
WINEMAKING
The grapes were barrel-fermented for three weeks where they underwent 100% malolactic fermentation in French and neutral French oak barrels. The wine was then aged sur lie in the same barrels for 14 months. Battonage was performed weekly to increase mouthfeel and complexity.
TASTING NOTES
2017 nth degree Chardonnay has a beautiful toast aromatic, reminiscent of reminiscent of crème brûlée or toasted marshmallow, rounded by the acidity of ripe lemon. This wine is decadent with a creamy mouthfeel and nice acidity.
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APPELLATION: Central Coast
VARIETAL CONTENT: 100% Chardonnay
WINEMAKER: Karl D. Wente
ALCOHOL: 13.50%
pH: 3.53
TA: 0.59 / 100ml
RELEASE DATE: May 2018
FERMENTATION
Each barrel fermented lot was inoculated for malolactic fermentation, with each lot being tasted weekly to determine optimal length (stainless steel fermented portions did not undergo malolactic fermentation).
AGING
The wine was aged for 16 months in a combination of new/neutral American Oak, and some French Oak, with 20% fermented in stainless steel. Bâttonage was performed with stirring of the lees taking place 1-2 times per month.
DESCRIPTION
Sourced from Estate Vineyards in the Livermore Valley and Arroyo Seco, Monterey, our Celebratory Chardonnay is a special tribute to the remarkable journey that started in 1883 and continues today. With a beautifully inviting bouquet, this wine delights the palate with notes of apple, tropical fruits and vanilla, ending with a long, rich finish.
Karl oversees all Winemaking at Wente Family Estates. Karl joined the family business in 2001 and has lead wine innovation, started Nth Degree and helped expand the Wente Family Estates portfolios. His education includes a degree in Chemical Engineering from Stanford University and two Master’s degrees: one in Horticulture (Viticulture) and one in Food Science (Enology), from the University of California at Davis. Karl balances his strong academic background with the traditional hands-on approach of previous generations of Wente family winemakers. Karl grew up working at the winery, and expanded his experience with work at the Peter Michael Winery in Sonoma, and Brown Brothers winery in northern Victoria, Australia.
\nWhen Karl is not making wine or out in the vineyard, you can catch him playing music with his local band, practicing yoga, or reading and listening to audio books.
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Following her graduation, Niki immediately joined the Viticulture team at Wente Vineyards through the 2014 harvest season, lending an extra hand. She then took a job opportunity in San Francisco and later a role in Grower Relations and Viticulture at Huneeus Vintners, buying and selling grapes for multiple brands. In addition to Niki’s role as Viticulturist, you will also find her rescuing animals from the vineyards. Today, Niki resides in the Livermore Valley with her fiancé, Nick, and their dog, Riley.