Chateau Ste. Michelle "Cabernet Sauvignon Canoe Ridge Estate" Columbia Valley 2009

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Tasting Notes:

The Canoe Ridge Estate Cab is a beautifully balanced wine that offers a classic, fresh expression of Horse Heaven Hil...

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  • W&S: 90

    Wine & Spirits Magazine Score

    90

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  • WS: 91

    Wine Spectator Score

    91

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The Vineyard at Canoe Ridge Estate was planted in 1991 by our vineyard manager Mimi Nye and the Canoe Ridge Estate winery was built in 1993 to acco... Read more

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User Reviews for Chateau Ste. Michelle "Cabernet Sauvignon Canoe Ridge Estate" Columbia Valley

External Reviews for Chateau Ste. Michelle "Cabernet Sauvignon Canoe Ridge Estate" Columbia Valley

External Review
Source: NapaCabs.com
11/14/2012

The Vineyard at Canoe Ridge Estate was planted in 1991 by our vineyard manager Mimi Nye and the Canoe Ridge Estate winery was built in 1993 to accommodate our growing world-class red wine portfolio.


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 much more gentle and pure fashion, allowing for better varietal expression and softer mouthfeel. ■Ripe grapes were destemmed and inoculated with various strains of yeast to maximize complexity. ■Daily gentle pumpovers were used to extract optimal fl avor and color and minimize harsh tannins. The pumpovers can vary by block, tank and day of fermentation. Every ferment is tasted every day to evaluate the evolution of the tannins, modify extraction techniques and fi nd the right moment to drain the wine off of its skins. ■Aged for 22 months in 78% new French oak and 14% new American oak, but we choose more delicate, spicy barrels such as Boutes, Ermitage and Seguin Moreau.

Tasting Notes:

The Canoe Ridge Estate Cab is a beautifully balanced wine that offers a classic, fresh expression of Horse Heaven Hills fruit. The wine shows varietal black olive notes with ripe cherry fl avors and soft tannins. It is my go to wine that can handle any food.

■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 much more gentle and pure fashion, allowing for better varietal expression and softer mouthfeel. ■Ripe grapes were destemmed and inoculated with various strains of yeast to maximize complexity. ■Daily gentle pumpovers were used to extract optimal fl avor and color and minimize harsh tannins. The pumpovers can vary by block, tank and day of fermentation. Every ferment is tasted every day to evaluate the evolution of the tannins, modify extraction techniques and fi nd the right moment to drain the wine off of its skins. ■Aged for 22 months in 78% new French oak and 14% new American oak, but we choose more delicate, spicy barrels such as Boutes, Ermitage and Seguin Moreau.

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4,000 cases produced.

Chemical Analysis:

Total Acidity: 0.46 grams per liter

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