Chateau Ste. Michelle Cabernet Sauvignon Columbia Valley Ethos Reserve 2005

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Tasting Notes:

“Our goal with the Ethos Cabernet is to find the best Washington Cabernet of the vintage and make it our ‘star of th...

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User Reviews for Chateau Ste. Michelle Cabernet Sauvignon Columbia Valley Ethos Reserve

Winemaker's Notes:

Winemaker Bob Bertheau’s goal is to produce a softer mouthfeel and enhanced complexity in the red wines, while highlighting Washington fruit character. Ripe grapes were destemmed, crushed and inoculated with various strains of yeast to maximize complexity. Daily gentle pumpovers were used to extract optimal flavor 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 find the right moment to drain the wine off of its skins. Aged for 22 months in American and French oak. Frequent airative racking took place during barrel aging to soften tannins and enhance mouthfeel.

Tasting Notes:

“Our goal with the Ethos Cabernet is to find the best Washington Cabernet of the vintage and make it our ‘star of the show.’ Rich aromas and flavors of blackberry, plum, mocha and cedar lead to a full mouthfeel with a long finish. The sheer power of Washington Cabernet makes this a very ageable wine. The power of the vintage also adds to this intense blend, mostly from Cold Creek and the Wahluke Slope. I added 8% Merlot from Weinbau, a great Merlot block on the Wahluke Slope as well as 4% Petit Verdot. Both of these additions gave us remarkable depth and richness to layer on top of all the amazing Cabernet fruit.”

Winemaker Bob Bertheau’s goal is to produce a softer mouthfeel and enhanced complexity in the red wines, while highlighting Washington fruit character. Ripe grapes were destemmed, crushed and inoculated with various strains of yeast to maximize complexity. Daily gentle pumpovers were used to extract optimal flavor 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 find the right moment to drain the wine off of its skins. Aged for 22 months in American and French oak. Frequent airative racking took place during barrel aging to soften tannins and enhance mouthfeel.

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Chemical Analysis:

Alcohol: 14.4% pH: 3.75
Total Acidity: 5.8 grams per liter

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