Chateau Ste. Michelle Merlot Columbia Valley Ethos Reserve 2008

MSRP: $40.00
3.33 5 0.5
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Tasting Notes:

Cold Creek’s 35-year-old vines deliver a big, bold, brooding Merlot. This Merlot is loaded with plum, boysenberry and...

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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 Read more

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 ev... Read more

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

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Snooth User: VegasOenophile
20275912,199
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.


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.

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.

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1,200 cases produced.

Chemical Analysis:

Total Acidity: 0.53 grams per liter

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