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Chateau Ste. Michelle Syrah Columbia Valley Cold Creek Vineyard 2004

Winemaker's Notes:

TASTING NOTES "The Syrah from Cold Creek is my most decadent Syrah, offering meaty flavors of dark chocolate and brambleberry with hints of vanilla and caramel. The wine exhibits a full, rich and chewy midpalate with a long, savory finish. My classic food pairing is lamb, but it works well with almost any hearty fare!" -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 Planted in 1973, the south-facing Cold Creek Vineyard is a warm, dry site with high heat accumulation. The low yielding vines produce small clusters and small berries, resulting in intense varietal flavors and deep color. The site's weak, loamy sand and gravel soils with lowwater holding capacity produce moderate crops and concentrated grapes. Cold Creek typically is one of the earliest vineyards in the region to ripen. WINEMAKING 2004 marks winemaker Bob Bertheau's first red wine harvest for Chateau Ste. Michelle. His mission is to produce a softer mouthfeel and enhanced complexity in the red wines, while highlighting the elegance of Cold Creek fruit. Ripe grapes were destemmed, crushed and inoculated with a variety of yeasts for maximum complexity. Twice daily pumpovers helped extract optimal flavor and color during fermentation. Aged for 18 months in French, American and Hungarian oak barrels, 78% new. Frequent airative racking took place in the cellar during barrel aging to soften tannins and enhance mouthfeel. FOOD PAIRINGS Foods: beef, grilled salmon, strongly flavored cheeses Herbs: basil, oregano, rosemary, thyme TECHNICAL DATA Total acidity......0.70g/100ml pH.................3.67 Alcohol............13.8% Blend..............100% Syrah Cases produced 600

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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

TASTING NOTES "The Syrah from Cold Creek is my most decadent Syrah, offering meaty flavors of dark chocolate and brambleberry with hints of vanilla and caramel. The wine exhibits a full, rich and chewy midpalate with a long, savory finish. My classic food pairing is lamb, but it works well with almost any hearty fare!" -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 Planted in 1973, the south-facing Cold Creek Vineyard is a warm, dry site with high heat accumulation. The low yielding vines produce small clusters and small berries, resulting in intense varietal flavors and deep color. The site's weak, loamy sand and gravel soils with lowwater holding capacity produce moderate crops and concentrated grapes. Cold Creek typically is one of the earliest vineyards in the region to ripen. WINEMAKING 2004 marks winemaker Bob Bertheau's first red wine harvest for Chateau Ste. Michelle. His mission is to produce a softer mouthfeel and enhanced complexity in the red wines, while highlighting the elegance of Cold Creek fruit. Ripe grapes were destemmed, crushed and inoculated with a variety of yeasts for maximum complexity. Twice daily pumpovers helped extract optimal flavor and color during fermentation. Aged for 18 months in French, American and Hungarian oak barrels, 78% new. Frequent airative racking took place in the cellar during barrel aging to soften tannins and enhance mouthfeel. FOOD PAIRINGS Foods: beef, grilled salmon, strongly flavored cheeses Herbs: basil, oregano, rosemary, thyme TECHNICAL DATA Total acidity......0.70g/100ml pH.................3.67 Alcohol............13.8% Blend..............100% Syrah Cases produced 600

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