Wente Beyer Ranch zinfandel - Wonderful

An intense carmine red wine, it is energetic and brightly fruity, with delightful aromas of well-ripened blackberries and blueberries, complemented by a touch of cinnamon. Additionally, a hint of oak, chocolate, smoky, and earthy tones. It is full-bodied and fleshy but shows a fine balance with smooth tannins and a persistent juicy, fruity finish. Truly a top wine! Made from 75% Zinfandel, 8% Syrah, 5% Barbera, and 4% Tempranillo.
 4.1/5 Vivino
Serving:
Perfect with St. Louis-style pork ribs, BBQ, and blue cheeses (ideally with puff pastry and honey-roasted almonds).
Storage:
Best enjoyed young. Do not store this wine for more than 6 years.

Additional Information:
Fermentation and aging of this wine:
Each variety was fermented separately in upright stainless-steel tanks, where they were pumped over twice a day to maximize flavor and color extraction. The wine was aged separately in stainless-steel tanks for 10 months.
Our Beyer Ranch is historically a prime location for Zinfandel. The vineyards are planted on carefully selected sites with rolling banks leading to the shores of the Arroyo del Valle and Arroyo Mocho creeks. Grapes from these Zinfandel vineyards produce lush wines with deep richness.
History:
CH Wente immigrated from Hamburg, Germany, to America in the late 1800s, learning winemaking from a German named Charles Krug in the Napa Valley. In 1883, he founded his first 47-acre Estate and Winery. He chose the Livermore Valley because of its renowned excellent soils and climate. In 1908, CH planted the first Chardonnay vines in the Livermore Valley.

In 1912, Ernest Wente, a second-generation student at UC Davis, convinced his father and founder, CH Wente, to import Chardonnay cuttings from a renowned nursery, F. Richter Nursery in Montpellier, France, to the Livermore Valley.

Ernest selected the healthiest vines with distinct flavors, grafted the two together, and further propagated these characteristics. This eventually resulted in what is known as the 'Wente Clone.' Today, more than 75% of all California Chardonnay originates from the Wente Clone and the Wente Family estate.


Wente produced sacramental wines during Prohibition to keep the winery and vineyards in production. After the repeal of the National Prohibition Act (Volstead Act) in 1933, Ernest and his brother Herman Wente released the nation’s first varietally labeled Chardonnay, a 1936 vintage.
Ernest and his son Karl L. Wente pioneered new vineyard plantings in the Arroyo Seco region of Monterey County in 1964. Here they planted Pinot Noir, Riesling, and Chardonnay. In 1966, Wente Vineyards Tasting Room opened in Livermore Valley, becoming one of California’s first tasting rooms.
Karl L. WenteErnest, Karl, Eric, and Phil WenteGold Medal-winning wines Wente Vineyards 1960s
From the late 1970s to today, fourth-generation winegrowers Eric, Philip, and Carolyn Wente lead the winery, continuing to expand the vineyards, winery, and associated visitor facilities. In 1986, The Restaurant at Wente Vineyards opened as California’s third winery restaurant. Additionally, the annual Wente Vineyards concert series launched, attracting top artists and thousands of guests each year. In 1998, The Course at Wente Vineyards opened, an 18-hole championship golf course designed by Greg Norman, enhancing the wine country lifestyle of the Livermore Valley. Simultaneously, Wente Vineyards became one of California’s largest wine exporters to over 75 countries.
In 2010, Wente Vineyards received one of the first certifications for a California Certified Sustainable Vineyard and Winery, and The Course at Wente Vineyards earned Certified Audubon Cooperative Sanctuary status.
Today, fifth-generation winegrowers Karl, Christine, Jordan, Aly, and Niki Wente are active in various roles within the winery, from operations and viticulture to marketing. Their legacy is yet to be established, but they are deeply passionate about continuing the family tradition of sustainable farming and producing top-quality wines.