Chateau Ste. Michelle Cold Creek Red Cold Creek Vine Yard Columbia Valley Limited Release 2009

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Vintages

  • 2009

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Tasting Notes:

This luscious Red wine from Cold Creek Vineyard is a blend of bold Cabernet Sauvignon (51%) softened by Syrah (30%) w...

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loaded with blueberries and blackberries, juicy, ripe, lengthy on the palate Read more

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User Reviews for Chateau Ste. Michelle Cold Creek Red Cold Creek Vine Yard Columbia Valley Limited Release

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Snooth User: Nicki Gig
1783064,201
3.00 5
02/14/2013

loaded with blueberries and blackberries, juicy, ripe, lengthy on the palate


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 more gentle and pure manner, allowing for better varietal expression and softer mouthfeel. • Ripe grapes were destemmed, crushed and inoculated with a variety of yeasts for maximum 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.

Tasting Notes:

This luscious Red wine from Cold Creek Vineyard is a blend of bold Cabernet Sauvignon (51%) softened by Syrah (30%) with Merlot (12%) and Cabernet Franc (7%) for additional layers and texture. Dark fruit flavors are complemented by notes of spice and a lingering finish.

• 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 more gentle and pure manner, allowing for better varietal expression and softer mouthfeel. • Ripe grapes were destemmed, crushed and inoculated with a variety of yeasts for maximum 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.

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603 cases produced.

Notes: Aged for 20 months in 50% new French and 30% new American oak.

Chemical Analysis:

Alcohol: 15.5% pH: 3.92
Total Acidity: 0.52 grams per liter

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