Issue link: https://digital.copcomm.com/i/701904
july 2016 / the tasting panel / 83 MLF [malolactic fermentation]: "Managing the conver- sion of malic to lactic acid is a delicate little dance of tempera- ture and nutrients along with the timing of oxygen and sulfur, as well as stirring, to determine how much of the pure butter characteristic you want to accentuate. For example, the Brut and Eric's Chardonnay have no MLF. But in Morning Fog, we allow half of the blend to go through MLF." The turns made in these four major intersections of Chardonnay winemaking have steered the Wentes to four very different expressions of Chardonnay. On National Chardonnay Day at the Wente Estate, Club members and guests got to take a trip to each of those four destinations, walking from table to table in the cool comfort of the barrel room. At the end of day, as the sun set over Wente's green, sway- ing historical vineyards to the bluesy sound of the Bacchus Brothers playing live, I noticed I wasn't the only one feeling the joy of National Chardonnay Day. Jeannie Pullen, devoted Wente Club member, says, "Chardonnay is my favorite wine, so this is very appropriate I should be here with good friends. I love how it's creamy, yet still crisp and cool enough for a summer day, and I especially love Wente. I've been a longtime club member—for about 25 years now. I grew up in Pleasanton, so I love that Wente is local, and yet I can find it so many places! Coming here is awesome; the tasting room is awesome, and the staff is great—very approachable." Jeannie Pullen may be a biased local, but she's right. The Wentes and their extended family of employees may be the "First Family of Chardonnay," but you'd swear they were your long-time friends. Wente Vineyards 2014 Single Vineyard Riva Ranch Chardonnay, Arroyo Seco with fennel sausage pizzetta, scallion béchamel, provolone and crimini mushroom "This single vineyard Chardonnay is barrel-fermented in about 40% new oak, and spends seven to nine months on lees. This offers a richness, but the vineyard still shines through." —K. W. The opulent, tropical fruit flavor of the Riva Ranch served as a viable opponent to the robust sausage and biting scallion béchamel; the creaminess was matched with both. An amazing example of the Arroyo Seco appellation. Wente Vineyards 2014 The Nth Degree Chardonnay, Livermore Valley with Saint-André gougère, mango, crispy Hobbs pancetta and mint "The Nth Degree is all about letting the grapes get very ripe in the Livermore Valley, and then going through fermentation naturally in French oak to really drive interesting complex rich- ness and showcase Livermore Valley character."— K. W. The twists and turns in the different pops of flavor in the gougère almost match the complexity in this decadent Chardonnay. The Nth Degree uses handpicked old and new Wente clones from the prestigious Karl and Herman Wente vineyard blocks. This is a very special wine and surely one of the brightest stars to shine in the Livermore Valley sky. Style 3: Style 4: Long-time Wente Club member Jeanie Pullen and Wente Vineyards Assistant Tasting Room Manager Joe Brown.