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Wente Morning Fog Chardonnay 750ml

$13.99

17 in stock

Critic Score
87/100
Blend
Chardonnay: 98%, Gewurztraminer: 2%
User Rating
4.1 Stars
Producer
Wente
Alcohol %
0.135
Pair With
Fish, Aperitif, Seafood, Chicken, Snacks, Risotto, Vegetables, Rice, Fried Chicken, Friedfish
Size
750ml
Region
Livermore Valley
Notes
Color Wine is an attractive straw-gold color. Taste The wine has a generous, fresh taste with a soft texture, balanced acidity and a long, refreshing finish. Aroma The wine shows a clean scent, woven from the notes of green apple, tropical fruit, vanilla and oak. Gastronomy Wine is fine as an aperitif, combined with appetizers, grilled fish or chicken, risotto with vegetables or seafood.
Critic Scores & User Ratings are based on an aggregated international Global Wine Score (GWS).
Wente Morning Fog Chardonnay 750ml - Item Code: 08603

Morning Fog Chardonnay flashes with the aromas of citrus, lemon, pear and toasted oak. This wine is balanced with vanilla and citrus notes in the sky, ending with a pleasant acidity.

The Wente family is widely known as the First Chardonnay Family in California. In 1912, second generation winemaker Ernest Wente convinced his father and founder, C.H. A Wente, to import Chardonnay stakes from the University of Montpellier in France to the Livermore Valley. Today, about 75% of all Chardonnay chips from California are obtained from the Wente clone. The 5th generation winemaker Carl D. Vente continues the legacy of the Chardonnay family with four different wine styles.

Wente Vineyards is the oldest family winery in constant operation, founded in 1883. Today the winery maintains its leading role in Californian viticulture under the authority and management of the fourth and fifth generations of the Wente family. Combining traditional and innovative winemaking practices, the winery uses nearly 3,000 hectares of certified vineyards grown on sustainable land to create an excellent portfolio of wines grown on the property. Situated east of San Francisco in the historic Livermore Valley, Wente Vineyards is recognized as one of California’s premier wine tasting destinations, a Wente Vineyards restaurant, summer concerts and a golf course designed by Greg Norman.

Combining traditional and innovative winemaking techniques, the winery uses certified sustainable vineyards in the Livermore Valley and Arroyo Seco, Monterey Apellains, to create an excellent portfolio of fine wines. With an east-west orientation, the Livermore Valley has an ideal climate for viticulture; warm days and cool nights influenced by fogs or breezes from the Pacific Ocean and San Francisco Bay. The name Arroyo Seco has one of the longest growing seasons in California, allowing the grapes to maintain their natural acidity and intense varietal character. Arroyo Seco’s slightly cool coastal climate and distinctive gravel soils help to produce beautiful balanced wines.

The wines cultivated at the Quinta are named after the unique conditions of the vineyards in which they are grown. Their wines, produced in the same vineyard, are named after specific vineyards located in the best vineyards of the Quinta. Also available are wines of limited production and nth Degree wines, which emphasize craftsmanship.

Discover Chardonnay Wines

Chardonnay is a white wine grape variety with green skin that is utilized in the manufacture of white wine. The grape variety was developed in the Burgundy wine area of eastern France, but it is now planted all over the world, from England to New Zealand, where wine is made. Growing Chardonnay is seen as a "rite of passage" and an easy way to get into the worldwide wine market for new and expanding wine areas.

The Chardonnay grape itself is flavorless, with many of the notes that are popularly associated with the wine acquired from factors such as terroir and oak aging. It is vinified in a variety of styles, ranging from the lean, crisply mineral wines of Chablis, France, to the oaky, tropical fruit-flavored wines of the New World. With a medium to light body, prominent acidity, and flavors of green plum, apple, and pear, Chardonnay wines produced in chilly regions (such as Chablis and the Carneros AVA of California) tend to be medium to light in body with obvious acidity and notes of green plum, apple, and pear. Temperature-dependent flavors (such as those found in the Adelaide Hills and Mornington Peninsula in Australia, as well as the Gisborne and Marlborough region of New Zealand) become more prominent in warmer climates, while in extremely warm climates (such as the Central Coast AVA of California), fig and tropical fruit notes such as banana and mango become more prominent. Wines that have undergone malolactic fermentation feature softer acidity and fruit aromas, as well as a buttery texture and hints of hazelnut.

Chardonnay is a key component of numerous sparkling wines across the world, notably Champagne and Franciacorta in Italy, which are both made from the grape.

The popularity of Chardonnay reached its zenith in the late 1980s, only to be followed by a backlash among wine aficionados who considered the grape as a major negative component of the globalization of wine. With 210,000 hectares (520,000 acres) of land under cultivation globally, it is the second most extensively planted white wine grape variety after Airén, and the fifth most extensively planted of all wine grape kinds.

Chardonnay is a versatile grape that can be used to produce practically every type of wine, from dry still wines to sparkling wines to sweet late harvest wines and even botrytized wines (though its susceptibility to other less favorable rot makes these wines rarer). The usage of malolactic fermentation and the amount of oak influence utilized in the production of a Chardonnay wine are the two winemaking decisions that have the most impact on the ultimate outcome of a Chardonnay wine. Malolactic fermentation (also known as MLF) occurs when the harsher malic acid is changed into the softer lactic acid and diacetyl, which results in the characteristic "buttery-ness" associated with particular Chardonnay varietals. The wines that do not go through MLF will have more green (unripe) apple tastes than those that do go through MLF. Oak can be incorporated during the fermentation process or after the fermentation process in the form of barrel aging. Depending on the quantity of charring that was applied to the wood, this might impart a "tastiness" and tastes to the wine that many wine consumers mistake for characteristics of the grape variety itself. Caramel, cream, smoke, spice, coconut, cinnamon, cloves, and vanilla are just a few of the tastes that may be found.

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