CleverRoot

4 6 | t h e c l e v e r r o o t 1960 Michelin Guide and Look magazine recognize Wente Bros. Chardonnay as the best in California. 1961–1963 Carl H. Wente's son Ernest Wente and grandson Karl L. Wente pioneer new vineyard plantings, including a plant nursery, in the Arroyo Seco region of Monterey County. 1966 The Wente Vineyards Tasting Room opens as one of the first venues of its kind in California. 1977 Fourth-generation winegrowers Eric, Philip, and Carolyn Wente oversee operations at the winery and continue vineyard expan- sion in the Livermore Valley and Monterey appellations, now farming approximately 3,000 acres. They also expand Wente's winery and visitor facilities. 1986 The Restaurant at Wente Vineyards opens as California's third winery restaurant. The Concerts at Wente Vineyards annual series is also launched, attracting top entertainers and thousands of guests annually. 1989–1990 The Wente family forms partner- ships to launch Murrieta's Well and the former Tamás Estates in the Livermore Valley while expanding international joint ventures and exports. Today, Wente Vineyards exports to more than 70 countries. 1998 The Course at Wente Vineyards, an 18-hole championship golf course designed by Greg Norman, opens, enhancing the wine-country lifestyle of the Livermore Valley. hundred acres of Chardonnay, so when people wanted to expand their vine- yards, we were just the logical choice for budwood." After the 1976 Judge- ment of Paris, in which Chateau Mon- telena's 1973 Chardonnay—sourced largely from the Wente clone planted at the Baciagalupi Vineyard known today as the Paris block—defeated some of the best white Burgundies in a blind tasting, plantings increased exponen- tially. The "Wente clone," more appro- priately called the "Wente selection" due to the family's cultivation of only the best vines from the mother stock, was propagated throughout nurser- ies and vineyards on the West Coast. Today, it's the most prolific selection of Chardonnay in the country and a household name amongst vintners and industry professionals. The Next Generation Makes Their Mark Each of the elder Karl's three children, who make up the fourth generation of the family business, took on a unique role in the company: Phil went into viticulture, Eric became the winemaker, and Carolyn focused on marketing. When they took the reins in the late 1970s, the California wine industry had begun its most significant transformation. Within a decade, consumer palates shifted toward dry wines, dozens of new appellations were petitioned, and wineries marketed wine-country experiences. Together, the siblings built Wente Vineyards' hospitality center, launched the third winery restaurant in California as well as a vineyard concert series, expanded their estate vineyards, and in- stalled the championship golf course. Their determination and perseverance throughout their journey seems to have been infectious: With- out obligation, many of their children have also stepped up to lead the future of the company. Eric's son, Karl D. Wente, is in the midst of his 17th season at Wente Vineyards. As Chief Winemaker, he's intro- duced new projects—including small-lot wines like Nth Degree—that continue to elevate their brand's reputation. "We farm for flavors that end up in the glass.Every decision along the way affects flavors of the wine," he says. "Attention to detail is key, as well as a certain level of Taoism—knowing when to paddle the boat and when to go with the flow of the river.Mother Nature always bats last, but we may never use Mother Nature as an excuse for performance." Phil's daughters have also joined Wente Vineyards. Jordan is a Project Manager who serves on the board of the Wente Foundation for Arts Education, while Niki followed in her father's footsteps. "I always wanted to do viticulture. When I was 14, I asked my dad if I could take an internship in the vineyards and follow the viticulturists around. I couldn't drive, so I offered minimal help," Niki says with a laugh. "But I wanted to learn and I loved it." That internship continued throughout high school before she left for California Polytechnic State University to study viticulture. To encourage innovation and outside experience, family members are denied an immediate opportu- nity to work at Wente Vineyards and no positions are created for them. "You have to find a time when there's a position that opens up, and you kind of hope it's when you're ready," says Niki, who started in March 2017 after one of the company's longtime viticulturists left. Although her father no longer manages the day-to-day operations in the vineyard, Niki admits she consults with him nearly every day. She relays two invaluable lessons she's learned: Rely on your team and adapt to new challenges. "Farming is a gamble—we're gambling every day with our crops and the success of our business," she adds. Niki Wente followed in her father's footsteps and now serves as the Viticulture Superviser at Wente Family Estates.

• Cover