Chateau Ste. Michelle Cabernet Sauvignon Columbia Valley Ethos Reserve 2006

MSRP: $40.00
2.7 5 0.5
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Tasting Notes:

“Our goal with the Ethos Cabernet is to showcase the power and richness of Washington fruit combined with an Old Wor...

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Not bad. Washington State is typically not known for their Cabernet. This is CSM's higher end....and it's not bad. It opens nicely after an hour... Read more

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

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Snooth User: Stallion
381013867
2.50 5
10/29/2011

Not bad. Washington State is typically not known for their Cabernet. This is CSM's higher end....and it's not bad. It opens nicely after an hour in the decanter. But yet still a tad too earthy for my taste.


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 showcase the power and richness of Washington fruit combined with an Old World elegance. The 2006 Ethos Cabernet offers dark fruit aromas with flavors of boysenberry and mocha on a decadent rich palate and an elegant finish. Merlot, Petit Verdot and Syrah were added to the blend to provide more depth and heighten 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: 14.2% pH: 3.84
Total Acidity: 5.9 grams per liter

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