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Chateau Ste. Michelle Chardonnay Canoe Ridge Vineyard Columbia Valley 2007
Winemaker Bob Bertheau’s goal is to craft soft, harmonious, integrated chardonnays, while enhancing the tropical character of Wahluke Slope fruit. Ripe grapes were lightly pressed and inoculated with Epernay II yeast for accentuated, fruit-forward flavors. Fermented in mostly American oak barrels, 27% new. 100% sur lie aged for seven months to integrate the fruit and oak flavors and provide a rich mouthfeel. Malolactic fermentation also took place to add softness, balance and depth.
Editorial Reviews for Chateau Ste. Michelle Chardonnay Canoe Ridge Vineyard Columbia Valley
The nose here is subtle and seductive with notes of eggshell, lime leaf, butchers wax, and a wildflower sweetness tat is seductive. A leaner style in the mouth, really taut and focused with intense notes of very fresh orange, peach, pear and papaya fruits that even have a suggestion of red berry. A bit soft on the backend yet with great freshness to the slightly exotic tropical fruit flavors. The finish is a little light with a hint of mineral and hazelnut adding complexity. Very nice stuff 92pts
Fairly smoky on the nose at first with backing notes of dried orchard fruits, butterscotch, dried grasses, and a touch of smoked ham. Rather elegant on entry with a soft touch of sweet wood adding an initial roundness to the palate feel. The mid-palate shows more obvious wood and while the wine is fresh and retains a sense of elegance it does have an assertive edge to the flavor profile. The finish shows more freshness with a touch of honeycomb accenting the fresh Asian pear and bright green apple tones that linger on the moderately long finish. This would be a fine match for grilled salmon. 88pts
Fresh green apple notes, balanced by a touch of, not unpleasant, sulfur (it might have blown off given time). Crisp and refreshing, there's a soft oakiness that gives way to a delicate creaminess. The surprisingly long finish is of warm vanilla spiced apple pie.
Loved It, Great Taste
This is a full bodied chardonnay for chardonnay lovers. A rich sunny yellow, it starts as a burst of tropical fruit and apple and finishes with a smooth creamy vanilla and creme and the expected oak. Though the nose may feel a bit mineral it is never sharp or grating.
External Reviews for Chateau Ste. Michelle Chardonnay Canoe Ridge Vineyard Columbia Valley
The 1996 Indian Well Vineyard Chardonnay has a ripe, vanilla cream-scented nose and an oily-textured and well-balanced character. This elegant, medium-bodied, and soft wine reveals lovely pear, anise, and toasted oak flavors. Drink the beauty between now and 2003.
Peaches and apricots fill the mouth. The wine has a supple, rich midpalate, and a nice smack of butterscotch to finish.
Bright and appealing for its lively balance, citrus and pineapple flavors, lingering nicely on the juicy finish. Drink now through 2009.
Smooth and silky, this outstanding Washington white is a lovely mouthful of peach, spice, pear, honey and vanilla, wrapped up harmoniously and elegantly. It's tempting now, will be best from 1999 through 2002.
Bright yellow golden cast. Moderately full-bodied. Full acidity. Moderately extracted. Mildly oaked. Minerals, brown spices. Aromatically reserved with a firm and concentrated palate. Opens up toward the finish with a hint of oak. Should develop further with some shot-to mid-term cellaring.
The warmth of the Wahluke Slope produces Chardonnaywith an appealing tropical fruit character and rich texture.The 2007 Indian Wells Chardonnay delivers ripe tropicalpineapple flavors and showcases the luscious opulence ofWashington fruit. I like this wine with scallops, scampi orpasta with slightly richer sauces.'
Food Pairings for Chateau Ste. Michelle Chardonnay Canoe Ridge Vineyard Columbia Valley
“The warmth of the Wahluke Slope produces Chardonnay with an appealing tropical fruit character and rich texture. The 2007 Indian Wells Chardonnay delivers ripe tropical pineapple flavors and showcases the luscious opulence of Washington fruit. I like this wine with scallops, scampi or pasta with slightly richer sauces.”
|Total Acidity: 5.9 grams per liter|
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