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Chateau Ste. Michelle Cabernet Sauvignon Columbia Valley Ethos Reserve 2007

Winemaker's Notes:

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 American (43%) and French (50%) oak, 93% new. Frequent airative racking took place during barrel aging to soften tannins and enhance mouthfeel.

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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

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

Snooth User: Gregory Dal Piaz
89065219,655
4.50 5
11/08/2010

This is rather restrained on the nose with toasty, cedary wood spice notes over a bed of black cherry and black currant fruit with a hint of blueberry. Big and rich in the mouth this has tons of fruit without being overtly fruity, in fact the fruit sneaks up on you slowly revealing sweet black cherry pie filling notes backed up by gentle suggestions of tomato leaf and black spices. The acids are very well covered and the tannins add a subtle tactile impression on the mid-palate as well a s a bit of spice on the backend. There’s a little toasty nuttiness on he finish as well as a hint of roasted coffee bean all joined by cassis fruit. This is a big, opulent wine yet it remains very finely balanced and offers lovely complexity. 92pts



Tasting Notes:

“Our goal with the Ethos Cabernet is to showcase the power and richness of Washington fruit combined with an Old World elegance. Fruit from our iconic Cold Creek vineyard contributed weight and provided the foundation for the wine. Cabernet from the Wahluke Slope contributed a luscious jammy sweet mid-palate and Cabernet from our Canoe Ridge Estate vineyard provided an added layer of complexity.” -Bob Bertheau, Winemaker

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 American (43%) and French (50%) oak, 93% new. Frequent airative racking took place during barrel aging to soften tannins and enhance mouthfeel.

Wine Specs:

Alcohol: 14.8% pH: 3.84
Total Acidity: 5.6 grams per liter

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