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.

VINTAGE
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.