Chateau Ste. Michelle Merlot Columbia Valley Ethos Reserve 2008

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 18 months in French (56%) and American (7%) oak, 63% new.

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3.33 5 0.5
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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
Suggested Recipe Pairing presented by
Coconut Rice Sweet Potato Cheesecake

RiceSelect's creamy Arborio gets blended with sweet potato, coconut milk and vanilla to create this decadent cheesecake. Pairs well with Saunternes; a white dessert wine that has hints of coconut from aging in oak barrels.

View Recipe

Member Reviews for Chateau Ste. Michelle Merlot Columbia Valley Ethos Reserve

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Snooth User: VegasOenophile
20275912,195
3.50 5
11/21/2012

Tight nose, still young. Big acid and tannin on the palate. Good fruit, but needs more time to come together. 88 pts. 8/12/11 at Winery


External Reviews for Chateau Ste. Michelle Merlot Columbia Valley Ethos Reserve

External Review
Source: NapaCabs.com
02/28/2012

This is a powerful, complex Merlot with layers of rich fruit. More than half of the fruit came from our Canoe Ridge Estate vineyard, showing the evolution of the vineyard.



Tasting Notes:

Cold Creek’s 35-year-old vines deliver a big, bold, brooding Merlot. This Merlot is loaded with plum, boysenberry and dark fruit fl avors and hints of dark chocolate and coffee. This our most intense and concentrated Merlot with great ageability.

■ 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 18 months in French (56%) and American (7%) oak, 63% new.

1,200 cases produced.

Wine Specs:

Total Acidity: 0.53 grams per liter

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