• WS: 85

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Chateau Ste. Michelle Sauvignon Blanc Columbia Valley 2003

Winemaker's Notes:

TASTING NOTES "The 2004 Sauvignon Blanc delivers sweet citrus and fig aromas and flavors. This is a fresh, fruit-driven, soft style of Sauvignon Blanc. We added a touch of Semillon for richness." -Bob Bertheau, Winemaker VINTAGE A hot growing season in 2004 followed by a cool fall created a longer harvest, resulting in wines with ripe, rich flavors. Hot, dry weather from bud break to mid-August prompted the earliest harvest start on record, beginning August 16. Cool temperatures and intermittent light rain in mid-September slowed ripening and extended hang time. Warm temperatures and dry weather resumed in early October through harvest's end with final berries being picked in early November. VINEYARDS Sourced from our Horse Heaven Vineyard, as well as vineyards throughout the Columbia Valley. Columbia Valley vineyards lie in the rain shadow of the Cascade Mountains and receive just 6-8 inches of rainfall annually. Sandy soils with low fertility and low water-holding capacity enable precise control of vine growth. Warm, sunny days and cool evenings create ideal conditions for aroma and flavor development in the ripening grapes. A northerly latitude gives the Columbia Valley roughly two more hours of sunlight daily during the peak-growing season than California, increasing the region's ability to ripen fruit. WINEMAKING Yeasts specifically designated for white Bordeaux varieties were used to initiate the three-week fermentation and release varietal aromas. 42% stainless steel fermented to preserve Sauvignon Blanc's delicate fruit character. 58% barrel fermented in older French oak for six months for texture and complexity. 5% Semillon added for richness. TECHNICAL DATA Alcohol..........13.5% Total............0.66g /100ml Acidity..........pH 3.22 Blend............95% Sauvignon Blanc, 5% Semillon FOOD PAIRINGS Foods: chicken, clams, halibut, oysters Herbs: basil, garlic, oregano, rosemary

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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

External Reviews for Chateau Ste. Michelle Sauvignon Blanc Columbia Valley

External Review
Source: Premier Wine & Spirits
02/24/2012

A pretty wine, with soft fruit and a light touch of pepper on the finish. Drink now.


External Review
Source: Premier Wine & Spirits
02/24/2012

Very much a food wine, it minimizes the floral oiliness of the grape in favor of citrus rind and spice. Crisp and fresh, with a touch of sweetness, it makes a perfect partner for crab cakes, Asian noodle dishes, or summer salads.



TASTING NOTES "The 2004 Sauvignon Blanc delivers sweet citrus and fig aromas and flavors. This is a fresh, fruit-driven, soft style of Sauvignon Blanc. We added a touch of Semillon for richness." -Bob Bertheau, Winemaker VINTAGE A hot growing season in 2004 followed by a cool fall created a longer harvest, resulting in wines with ripe, rich flavors. Hot, dry weather from bud break to mid-August prompted the earliest harvest start on record, beginning August 16. Cool temperatures and intermittent light rain in mid-September slowed ripening and extended hang time. Warm temperatures and dry weather resumed in early October through harvest's end with final berries being picked in early November. VINEYARDS Sourced from our Horse Heaven Vineyard, as well as vineyards throughout the Columbia Valley. Columbia Valley vineyards lie in the rain shadow of the Cascade Mountains and receive just 6-8 inches of rainfall annually. Sandy soils with low fertility and low water-holding capacity enable precise control of vine growth. Warm, sunny days and cool evenings create ideal conditions for aroma and flavor development in the ripening grapes. A northerly latitude gives the Columbia Valley roughly two more hours of sunlight daily during the peak-growing season than California, increasing the region's ability to ripen fruit. WINEMAKING Yeasts specifically designated for white Bordeaux varieties were used to initiate the three-week fermentation and release varietal aromas. 42% stainless steel fermented to preserve Sauvignon Blanc's delicate fruit character. 58% barrel fermented in older French oak for six months for texture and complexity. 5% Semillon added for richness. TECHNICAL DATA Alcohol..........13.5% Total............0.66g /100ml Acidity..........pH 3.22 Blend............95% Sauvignon Blanc, 5% Semillon FOOD PAIRINGS Foods: chicken, clams, halibut, oysters Herbs: basil, garlic, oregano, rosemary

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