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NH Liquor & Wine Outlet USD 19.99 $15.99 750ml
Amity Wines USD 24.99 750ml

Chateau Ste. Michelle Merlot Horse Heaven Hills Canoe Ridge Estate Vineyard 2010

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 much more gentle and pure fashion, allowing for better varietal expression and softer mouthfeel. Ripe grapes were destemmed and inoculated with various strains of yeast to maximize complexity, including natural yeasts. n Daily gentle pumpovers were used to extract flavor and color and minimize harsh tannins. The pumpovers can vary by block, tank and day of fermentation. Every ferment is tasted daily to evaluate the evolution of the tannins, modify extraction techniques and find the right moment to drain the wine off of its skins. Aged for 18 months in 19% new French Oak and 41% new American oak. Frequent aerative 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

Member Reviews for Chateau Ste. Michelle Merlot Horse Heaven Hills Canoe Ridge Estate Vineyard

Add your review
Snooth User: mandybee
78321517
4.50 5
07/01/2011

Four and a half glasses


External Reviews for Chateau Ste. Michelle Merlot Horse Heaven Hills Canoe Ridge Estate Vineyard

External Review
Source: NapaCabs.com
11/15/2012

The vineyard at Canoe Ridge Estate was planted on the south face of the ridge that rises 950 feet above sea level. The steep slope and the vineyard s proximity to the river, along with blusterywind patterns, combine to alleviate frost pockets and seasonal temperature extremes.



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Tasting Notes:

Our Canoe Ridge Estate Merlot presents flavors of ripe cherries and dark fruit followed by dusty old-world tannins. With increased vine age, this wine is showing more depth, richness and layers of flavor. Try pairing this wine with Italian food.

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 much more gentle and pure fashion, allowing for better varietal expression and softer mouthfeel. Ripe grapes were destemmed and inoculated with various strains of yeast to maximize complexity, including natural yeasts. n Daily gentle pumpovers were used to extract flavor and color and minimize harsh tannins. The pumpovers can vary by block, tank and day of fermentation. Every ferment is tasted daily to evaluate the evolution of the tannins, modify extraction techniques and find the right moment to drain the wine off of its skins. Aged for 18 months in 19% new French Oak and 41% new American oak. Frequent aerative racking took place during barrel aging to soften tannins and enhance mouthfeel.

6,000 cases produced.

Wine Specs:

Total Acidity: 0.46 grams per liter

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