Chateau Ste. Michelle C.S.M Horse Heaven Hills Limited Release 2009

Winemaker's Notes:

• Grapes were sorted with a new grape receiving system and MOG (materials other than grapes) separation system that gets fruit to the fermenters in a more gentle and puremanner, allowing for better varietal expression and softer mouthfeel. • Ripe grapes were destemmed, crushed and inoculated with a variety of yeasts for maximumcomplexity. • Daily gentle pumpovers were used to extract optimal flavor and color and minimize harshtannins. The pumpovers can vary by block, tank and day of fermentation. Every ferment istasted every day to evaluate the evolution of the tannins, modify extraction techniques andfind the right moment to drain the wine off of its skins.

  • + My Wines

    My Wines

    Save in My Wines

    Add to Wishlist

    My Cellar

  • + List It
  • + Critic Score

    Submit a Critic Score

    Score:

    Name of Critic:

    Close
0 5 0.5
Average Rating Rate It Add
Chateau Ste. Michelle:
  You’d be hard-pressed (just like the grapes!) to find a more influential winery than Chateau Ste. Michelle. It’s Washington State’s oldest winery, getting its start when Pommerelle Wine Company and the National Wine Company merged in 1954 to form the American Wine Growers. From there, they created a premium line of vinifera wines in 1967 called “Ste. Michelle ... Read more
  You’d be hard-pressed (just like the grapes!) to find a more influential winery than Chateau Ste. Michelle. It’s Washington State’s oldest winery, getting its start when Pommerelle Wine Company and the National Wine Company merged in 1954 to form the American Wine Growers. From there, they created a premium line of vinifera wines in 1967 called “Ste. Michelle Vintners,” under the direction of Andre Tchelistcheff, which is where Ste. Michelle really took off. Their first vines were planted at the now-legendary Cold Creek Vineyard in Eastern Washington in 1972. When a French style chateau was built in Woodinville by Ste. Michelle Vintners in 1976, the winery finally became known as Chateau Ste. Michelle. The terroir is very important for Chateau Ste. Michelle. Columbia Valley isn’t just important because they have over 3,500 acres under vine there - they love the land, and they even helped to make it recognized as an American Viticulture Area (AVA). Columbia Valley produces more Riesling than any other American region, and Chateau Ste. Michelle leads that charge as the leading North American Riesling producer. Chateau Ste. Michelle is known for its award-winning Riesling, Chardonnay, Merlot, and Cabernet Sauvignon, but it didn’t become great magically. They actually have two separate wineries, one for making whites, and another for making reds, which allows them to have complete control of the process. In fact, they’re so serious about the difference that they have dedicated winemakers for each color. While Bob Bertheau is their head winemaker who oversees all wine, Joshua Maloney oversees only the red wines, and Wendy Stuckey cares for the white. This allows Chateau Ste. Michelle to consistently create world-class wines that never fail to surprise judges. Read less

Tasting Notes:

CSM” implies Chateau Ste. Michelle, but in this case, refers to the Cabernet Sauvignon, Syrah and Malbec that were blended to create this limited release wine. We sourced all of the fruit from our vineyard at Canoe Ridge Estate. The Cab adds structure, while the Malbec and Syrah bring brambleberry flavors and a lush texture to the wine.

• Grapes were sorted with a new grape receiving system and MOG (materials other than grapes) separation system that gets fruit to the fermenters in a more gentle and puremanner, allowing for better varietal expression and softer mouthfeel. • Ripe grapes were destemmed, crushed and inoculated with a variety of yeasts for maximumcomplexity. • Daily gentle pumpovers were used to extract optimal flavor and color and minimize harshtannins. The pumpovers can vary by block, tank and day of fermentation. Every ferment istasted every day to evaluate the evolution of the tannins, modify extraction techniques andfind the right moment to drain the wine off of its skins.

Photos

+ Add Image

616 cases produced.

Notes: Aged in 33% new American and 18% new French oak for 15 months.

Wine Specs:

Alcohol: 15.0% pH: 3.94
Total Acidity: 0.54 grams per liter

Best Wine Deals

See More Deals »

Cabernet Sauvignon Top Lists








Snooth Media Network