The rich, concentrated Washington red fruit for this easy, accessible style of Cabernet Sauvignon is produced by Chateau Ste. Michelle, the founding winery of Washington State. The palate delivers complexity and structure, with its robust blackcurrant and plum flavours, and soft, silky tannins. A wine to savour on its own or with a mouth-watering rare fillet steak. Merlot - 2%, Syrah - 3%, Other - 7%, Cabernet Sauvignon - 88%
Food Matching: Blue cheese, beef, veal, and dark chocolate all pair well with this Cabernet. It is a wine that can cope with robust flavours like mustard, paprika, rosemary, thyme, cloves and ginger.
Vineyard: Sourced from Columbia Valley vineyards in eastern Washington including our Cold Creek, Canoe Ridge Estate and Indian Wells vineyards. Columbia Valley vineyards lie in the rain shadow of the Cascade Mountains and receive just 6-8 inches of rainfall annually. Warm, sunny days and cool evening temperatures create ideal conditions for intense aroma and flavor development in the ripening grapes.
Vinification: The ripe grapes were de-stemmed and inoculated with various strains of yeast to maximise complexity. Gentle pump-overs during fermentation were used to extract colour and flavour and to produce soft, supple tannins. The wine was then oak aged for 14 months.
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Viticulture The vineyard consist of 33 year old vines planted at a density of 5500 vines per hectare, on clay limestone and gravel soils. The East to West facing vineyards produce yields of up to 49 hl/ha. Grapes are machine harvested in September. Vinification Grapes are double manually sorted in both vineyard and winery, then subsequently destemmed but not crushed, going through a brief period of maceration on its skins before being pneumatically pressed. Fermentation took place in stainless steel tanks, and the wine goes through further maceration post fermentation. The wine is then matured in French 225L oak barrels for 15 months, of which 80% was new oak.
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