Chateau Ste. Michelle Syrah Columbia Valley 2008

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3.46 5 0.5
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Tasting Notes:

The Columbia Valley Syrah is a soft, ripe Syrah with ripe berry fruit aromas and flavors with hints of vanilla and br...

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White pepper spice aromas lead to rich black cherry and blackberry jam flavors. This is a soft, lush and jammy style of Syrah with a lingering coff... Read more

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User Reviews for Chateau Ste. Michelle Syrah Columbia Valley

External Reviews for Chateau Ste. Michelle Syrah Columbia Valley

External Review
Source: The Wine Buyer
01/22/2012

White pepper spice aromas lead to rich black cherry and blackberry jam flavors. This is a soft, lush and jammy style of Syrah with a lingering coffee, brambleberry finish.


Ratings & Tags for Chateau Ste. Michelle Syrah Columbia Valley

rated this wine
4.00 5
06/04/2011

rated this wine
4.50 5
06/10/2012

Winemaker's Notes:

• Ripe grapes were picked during the warmth of the day to start fermentation quickly, then crushed, destemmed and fermented for 7-8 days. • A combination of maceration techniques were used to bring out Syrah’s lush, concentrated character and minimize harsh tannins. • Approximately 80% of the wine made using pumpover technique, where the juice was pumped over the cap twice daily to extract color, aromas and flavors. • The remaining 20% of the wine was made by either gently punching down the cap for more rounded tannin extraction or fermented in a rotating tank to produce a more fruit-forward character in theb wine. • For the first time, the Columbia Valley Syrah was co-fermented with Viognier to produce a brighter and softer style of Syrah. • Aged for 18 months in American (16%) and French (16%) oak barrels, 32% new.

Tasting Notes:

The Columbia Valley Syrah is a soft, ripe Syrah with ripe berry fruit aromas and flavors with hints of vanilla and brown sugar spice. The 2008 Syrah was co-fermented with Viognier for an even more accessible and fruit forward style of Syrah. This is an enjoyable, easy-to-drink red.

• Ripe grapes were picked during the warmth of the day to start fermentation quickly, then crushed, destemmed and fermented for 7-8 days. • A combination of maceration techniques were used to bring out Syrah’s lush, concentrated character and minimize harsh tannins. • Approximately 80% of the wine made using pumpover technique, where the juice was pumped over the cap twice daily to extract color, aromas and flavors. • The remaining 20% of the wine was made by either gently punching down the cap for more rounded tannin extraction or fermented in a rotating tank to produce a more fruit-forward character in theb wine. • For the first time, the Columbia Valley Syrah was co-fermented with Viognier to produce a brighter and softer style of Syrah. • Aged for 18 months in American (16%) and French (16%) oak barrels, 32% new.

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Chemical Analysis:

Alcohol: 13.5% pH: 3.91
Total Acidity: 0.5 grams per liter

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