vintage reserve club red focus newsletter spring 2010

VINTAGE
RED
RESERVE
FOCUS
NEWSLETTER
SPRING 2010
vintage reserve club
CLUB
Fo cusing o n Rare Reds
Your first Red Focus shipment of
2010 may remind you of why you joined Chateau Ste. Michelle’s Vintage Reserve Club in
the first place: to gain access to extraordinary, world-class wines produced in very limited
quantities. We made only 600 cases each of 2006 Cold Creek Vineyard Syrah and 2007
“CSM” C·S·M Red. (No, you’re not seeing double!) If you fancy these two superb reds,
crafted by our wizard of Woodinville, winemaker Bob Bertheau, you will be well-advised to
snap up additional quantities pronto. Another action item is securing your place at one or more
of our three themed chef dinners scheduled for the spring months: “Celebrate Washington’s
AVAs” with Executive Chef Janet Hedstrom on March 27th; “Food Snapshots from Spain”
with Chef Kurt Olsen on April 17th; and “To Paris, With Love” on May 22th with Chef Kim
Marshall. Like your spring shipment wines, these culinary extravaganzas at the winery are
delicious treats for the self-chosen few. For more information and to purchase tickets,
visit ste-michelle.com/events/winerycalendar.
Bon Appetit!
Lynetta Showaker, Vintage Reserve Club Lead Concierge
ste-michelle.com/wineClub
1-800-866-6276
Club Selections
2 0 0 7 “ C S M ” R e d – Wa h l u k e S l o p e
“CSM” connotes Chateau Ste. Michelle, but in this case, also refers to the
Cabernet Sauvignon, Syrah and Malbec that comprise this unique, limitedrelease red blend. Its complex red fruit, berr y jam and brown sugar aromas
introduce rich, well-structured, red fruit flavors balanced by supple tannins
and bright acidity. Enjoy it with juicy burgers, barbecued ribs and lamb.”
Bob Bertheau, Winemaker
Vintage The 2007 growing season was similar to 2005’s – warm at the beginning and temperate
A n a l y s is
A t B o t t l ing
throughout summer and harvest, with excellent ripening conditions. In May, two weeks before bloom, a week of
100-degree temperatures resulted in smaller vine canopies, which allowed more light penetration into the vine and
also produced smaller berries, contributing to excellent flavor development in the fruit.
Blend 51% Cabernet
Alcohol Sauvignon,
42% Syrah,
7% Malbec
Vineyards
14.8%
south by the Columbia River. The region’s warm days promote full ripening in the grapes, while its cool nights
100% of the fruit was sourced from the Wahluke Slope, a warm Columbia Valley region
known for its ripe, jammy reds. Our northernmost growing area, Wahluke Slope is bordered on both the west and
result in wines with fine structure, balance and flavor intensity.
Total Acidity
0.58g/100ml
pH 3.84
Cases
597
Winemakin g
The ripe grapes were de-stemmed, crushed and inoculated with a variety of yeasts
for maximum complexity. Daily gentle pumpovers helped extract optimal flavor and color and minimize harsh
tannins. The fermenting wines were tasted daily to assess the evolution of tannins, modify extraction techniques and
find the right moment to drain the wines off of their skins. The blend aged 18 months in French and American oak.
Retail Price $30.00
Member Re-order Price $21.00
tastin g n ote s
Club members receive 30% off retail on this
club selection through May 16, 2010.
ste-michelle.com/wineClub
1-800-866-6276
2006 Cold Creek Syrah
“Planted in the 1970s, Cold Creek is one of Washington’s oldest and
most iconic vineyards. Its fruit gave bir th to this dense, inky Syrah,
which boasts ripe, leather-scented, boysenberr y jam aromas and bold,
dark fruit flavors ideal with beef dishes, grilled salmon, flavor ful cheeses
and hearty dishes featuring basil, oregano, rosemar y and thyme.”
Bob Bertheau, Winemaker
A n a l ysis
At B o t t l ing
Vintage 2006 was a year of weather extremes, with a cool, wet spring followed by a near-ideal
summer growing season of dry, warm days and cool nights. Harvest began early, with some white grapes
picked in late August, but a mid-September cool spell allowed the reds more time on the vine to develop
intense fruit flavors.
Blend
100% Syrah
Alcohol
14.4%
Total Acidity
0.62g/100ml
pH
3.85
Cases
600
Vineyards
Planted in 1973, the south-facing Cold Creek Vineyard is a warm, dry site whose
old vines, loamy sand and gravel soils, and low water-holding capacity yield modest crops of small-clustered,
small berried fruit, resulting in wines with deep color and intensely concentrated flavors. It typically is
among the first vineyards in the region to ripen.
Winemakin g
The ripe grapes were de-stemmed, crushed and inoculated with various yeast
strains to maximize complexity. Twice-daily pumpovers during fermentation helped extract optimal flavor and
color. The wine aged in French oak for 18 months, with frequent aerative rackings to soften tannins and
enhance mouthfeel.
Retail Price $28.00
Member Re-order Price $19.60
tastin g n ote s
Club members receive 30% off retail on this
club selection through May 16, 2010.
vintage reserve club
Recipe
Smoked Paprika-Glazed Baby Back Ribs
Chef Kurt Olson, Chateau Ste. Michelle
Serves 5 as an appetizer/3 as an entrée
1I n g r ed ie nt s
1 slab pork baby back ribs, cut in half
(makes them easier to handle)
3 Tbsp sherry vinegar
2 Tbsp brown sugar
8 garlic cloves, minced
1 Tbsp kosher salt
1 cup CSM Cold Creek Syrah
2 tsp freshly ground black pepper
1 cup chicken stock
2 Tbsp smoked paprika
b e s t p a i r e d wi t h
2 0 0 6 CO
O LD CR E E K Sy R A h
2 Di r e c ti o n s
Place ribs in two 1 gallon ziploc bags. Combine the remaining ingredients, divide between the two bags. Seal the bags pressing
out the excess air. Marinate in the refrigerator over night, turning occasionally.
Preheat oven to 300 degrees.
Transfer ribs and marinade to a roasting pan, cover with foil, roast for 1 ½ to 2 hours - until tender. Transfer ribs to a platter, strain
remaining liquid into a sauce pot. Let sit for a few minutes then ladle off the fat. Place liquid on medium heat and reduce until
thick. Brush sauce over ribs, return to roasting pan and bake for 10 minutes. Remove from the oven and brush with more sauce.
Let cool. Cut into individual ribs. Ribs can be done up to two days in advance. When it is time to serve, place the ribs in a roasting
pan cover with foil and heat through in a 300 degree oven for about 10 minutes. Drizzle with remaining sauce and serve.
ste-michelle.com/wineClub
1-800-866-6276
Notes from Bob Bertheau, Winemaker
Do ubl e Triple Play
Need another acronym in your life? How about one with two
me a n i n g s ( a k a a d o u b l e vi n -ten d re)? As you m ay know, “CSM” stands for Chateau Ste. Michelle,
b u t n o w i t a l so co n n o tes o u r n ew b l en d o f three of Washington State’s best red wine varieties.
A l l o w m e t o p r o u d l y p resen t “ CSM” C· S· M Red – Chateau Ste. Michelle Cabernet-Syrah-Malbec.
O f c o u r s e , Ca b ern et Sau vi gn o n -Syr ah b l ends have been around for awhile (A ustralia popularized
t h e m) , c o mb i n i n g th e s tru ctu re an d b r eed of Cabernet with the deep, jam m y fruitiness of Syrah.
F o r t h e p i è c e d e rési s tan ce , w e h ave ad d ed a new ingredient: Malbec, one of the up-and-com ing
v a r i e t i e s i n Wash i n gto n an d a w el l -es tab l i shed blending grape in Bordeaux as well as the old vine
ma i n s t a y o f A rgen ti n a. We’ ve b o ttl ed Malbec before as a varietal to dem onstrate to you how am azing
i t c a n b e o n i ts o w n ; n o w yo u can s ee h o w its wonderful cherry fruit and soft tannins enhance a blen d
w i t h C a b e r n et (its Bordeaux-style partner) and Syrah. Winemakers love creating cépages displaying
h a r mo n y a n d co mp l ex i ty; i n th i s w i n e, yo u will also find sheer concentration, depth and intensity.
O n e o f my f avo ri te b l en d s o f th e vi n tage, “CSM” C·S·M Red is a double-triple dose of wonderful!
Sy rah-n onymous with Good
If you were to ask me – go ahead! – to name the
best block of Syrah we get each year, my answer would be instantaneous and emphatic: Cold Creek!
The combination of older vines, a warm microclimate and struggling soils in our iconic Columbia Valley
Vineyard fosters Syrah fruit of tremendous character and concentration. It’s always a component in our
Ethos Syrah blend, but in some years, when we have sufficient fruit, we produce a single vineyard
bottling, and 2006 was one of those lucky years. The 2006 vintage produced elegant, refined red wines
in the Columbia Valley, exactly the opposite of what Cold Creek typically delivers. So what you get
here is the anomaly of a big, chewy Syrah in a slightly more refined style, a juxtaposition that works
amazingly well. My favorite pairing for this beauty is lamb chops, but you will also enjoy it with
burgers, barbecued ribs, hearty vegetarian stews and flavorful cheeses.
vintage reserve club
Chefs Dinners
Celebrate Washington’s AVAs
A kick off to Washington Wine Month, join Executive Chef Janet Hedstrom
and the culinary team as they gather wine from Washington’s American
Viticultural Areas (AVAs) to create a menu that highlights all that is
the Evergreen State.
Reservations Required
Saturday March 27, 2010
7:00pm
$115 per person (VRC member price $100)
Food Snapshots from Spain
From Seville to Madrid (and a quick side trip to Portugal), join
Chef Kurt Olson as he takes you on a culinary exploration of Spain.
Reservations Required
Saturday April 17, 2010
7:00pm
$115 per person (VRC member price $100)
To Paris, With Love
With a menu inspired by boulangeries, neo-bistros, cafes and one
four-hour gastronomic adventure, guest will sip the Chateau’s most
spirited wines paired with dishes influenced by the City of Lights.
Reservations Required
Saturday May 22, 2010
7:00pm
$115 per person (VRC member price $100)
vintage reserve club
purchases 11:00 – 5:00 every Monday.
Evenings of Wine & Cheese
Join us in our wine shop as we pour our award winning wine paired
with gourmet cheeses that enhance the wine tasting experience.
No reservations are necessary.
Wednesday, February 17, March 24, April 21, May 12
2006 Canoe Ridge Estate Cabernet Sauvignon Horse
Heaven Hills
“Sturdy, ripe and generous, with a surprisingly soft edge to the
explosive black cherry, currant, black olive and smoke flavors,
lingering effortlessly on the big, round finish.”
92 points, #38 of “The Top 100” Wines of 2009
Wine Spectator, December 31, 2009
2008 Chardonnay Columbia Valley
5:00 - 7:00pm
$20 per person (VRC member price $15)
“Bright and jazzy, with pretty pineapple, grapefruit, elderflower
and spice flavors that linger on the finish without excess weight.
This just floats on for a while. Drink now through 2012.”
90 points & “Best Value”
Wine Spectator, January 31, 2010
Riesling Refresh
Please join us as we explore the diversity of Riesling. Class includes wine
education and tastings paired with assorted cheeses. All knowledge levels
are invited and encouraged.
All who attend will also receive 20% discount on their wine purchases
2006 Cold Creek Cabernet Sauvignon
Columbia Valley
“Firm and juicy, this old vine Cabernet is loaded with black fruits.
With just 1% Merlot in the blend, it’s a generous mouthful of
almost-pure Cabernet, layered with licorice, mineral and intense
fruit flavors of currant and cherry.”
(some exclusions apply)* in the Wine Shop. No reservations required.
92 points, Wine Enthusiast, December 31, 2009
Sunday, March 7
2006 Artist Series Meritage Columbia Valley
2:00 - 4:00pm
$30 per person/$25 VRC Members
*(excludes Col Solare, Eroica Single Berry Select and retail sample packs)
To R e -o rde r
“The Artist Series blend is quite Cabernet-centric in 2006 – 58%
Cabernet Sauvignon, 35% Merlot, 6% Malbec and just a splash
of Petit Verdot. Aromatic and loaded with sweet blackberry fruit,
backed with black olive and clean earth, this polished effort shows
excellent midpalate concentration and a nicely sculpted finish.”
91 points, Wine Enthusiast, December 31, 2009
2006 Ethos Syrah Columbia Valley
or visit our winery in Woodinville, WA. Don’t forget -- VRC members receive a
“Sharp and spicy, the Ethos Syrah adds layers and expands into
fullness as it breathes over several hours. At first tannic and slightly
green, it becomes more and more appealing, the peppery fruit
filling out with wild berries and tart acids.”
30% discount on re-orders of current club selections.
90 points, Wine Enthusiast, December 31, 2009
your featured club selections or order other Chateau
Ste. Michelle wines, go to ste-michelle.com, contact a Concierge at 1-800-866-6276,
ste-michelle.com/wineClub
1-800-866-6276
CT #LSL.692.
All club members receive 20% off most* wine
A year of great acclaim for Chateau Ste. Michelle wines was capped
in December when Wine Spectator named our 2006 Canoe Ridge
Estate Cabernet Sauvignon Horse Heaven Hills #38 on the magazine’s
prestigious annual “Top 100” list of the world’s greatest wines of 2009.
And 2010 got off to a great start with a “90” and “Best Value” from
Wine Spectator for our 2008 Columbia Valley Chardonnay.
WSLCB# 361586 Club Member Mondays
Recent Acclaim
Item #626 ©2009 Chateau Ste. Michelle Vineyards & Winery, Woodinville, WA 98072
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