Washington State

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Chateau Ste. Michelle Cabernet Sauvignon 2009

Our goal with the Columbia Valley Cabernet is to highlight concentrated Washington red fruit in an accessible style. This is our inviting Cab with plenty of complexity and structure with silky tannins. It's also very versatile with food--try it with beef, pork or pasta.

"Fresh and vibrant, offering a plush mouthful of currant, cherry and roasted beet flavors, finishing with a distinct note of toasted marshmallow. This has depth and lingers gracefully. Drink now through 2018. 70,000 cases made. "

90 Points Wine Spectator

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Chateau Ste. Michelle Chardonnay 2010

It is the goal of Head Winemaker Bob Bertheau to make it a pleasurable, food-friendly wine. This is a fresh, soft style of Chardonnay with bright apple and citrus fruit character with subtle spice and oak nuances. We blend Chardonnay grapes from vineyards all over Washington's Columbia Valley to make this a complex, interesting wine. Sur lie aged for more than six months in a mix of French and American oak barrels (10% new) with regular stirring to soften the wine and integrate fruit and oak flavors.

"This well-crafted Chardonnay opens sharp and spicy, with light but juicy fruit. Flavors of clean apple and pear run into hints of peach, then resolve with a creamy finish."

87 Points Wine Enthusiast

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Hedges CMS Red 2009

45% Merlot, 39% Cabernet Sauvignon, 16% Syrah.
 
Dark ruby color. A hint of sweetness, medium plus body with well integrated tannins that linger on the long finish. A nicely balanced wine, with enough acid and tannin to make this an excellent compliment to many foods. Vibrant black cherry, raspberry and blackberry aromas seamlessly combine with scents of toasted oak and vanilla to produce an opulent bouquet. On the palate, bright red-fruit flavors are well balanced with nice acidity and smooth tannins that linger on the finish.

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Independent Producers Chard 2010

The Independent Producers Chardonnay is as close to a Chablis style white as you can find on the west coast. The wine sees no oak, and is a true definition of terroir winemaking, highlighting the beautiful vineyards of Sagemoor Farms, specifically the Dionysus Vineyard. Independent Producers is a project directed by Christophe Hedges, bringing to the table some of the more compelling Columbia Valley AVA vineyard sites.

The House of independent producers is a project aimed at showcasing some of the best vineyard sites using single varieties. The project is directed under Christophe hedges, who feels that some of the larger, independently owned vineyards, need RECOGNITION in single vineyard wines. the house of independent producers is a catch-all phrase to describe the independent nature of the grower and the vintner. no advertising and no scores.

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14 Hands Merlot 2010

82% Merlot 9% Cabernet Sauvignon 4% Syrah 5% other premium red varieties

“14 Hands Merlot begins with distinctive aromas of dark fruits, baking spice and earth which are typical of the variety when grown in Washington. Subtle flavors of boysenberry, pie crust and allspice, surrounding a bright cherry core, are supported by a framework of supple tannins and culminate with a lengthy, lush finish.”

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Chateau Ste. Michelle Riesling 2010

"Our Columbia Valley Riesling is a blend of Riesling from throughout Washington’s Columbia Valley. We craft it to be a refreshing, off-dry Riesling vintage after vintage. The wine delivers sweet lime and peach character with subtle mineral notes. This is our "every day Riesling" that is a pleasure to drink and easy to match with a variety of foods."

90 Points Wine Enthusiast

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Pacific Rim Dry Riesling 2009

To make our Dry Riesling, we pick our grapes relatively early (21-22.5 Brix). The Riesling juice is fermented at cold temperatures for 30 days and then aged in stainless steel tanks. We leave our dry wines sur lie (which means that we keep the wine on the yeast lees to increase the mouthfeel of the wine) post fermentation for five months and we stir the lees once or twice a week. We use no oak and no malolactic on this wine — it's as pure and unmanipulated as it gets.

The wine is crisp, dry and lush with flavors of citrus, jasmine and minerals. Our Dry Riesling is endlessly versatile and harmoniously complements the world's most vibrant and flavorful cuisine — from Asian to European to a wide variety of seafood, cheeses and cold meats.

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Pacific Rim Riesling 2010

Because of the popularity and demand of our Dry Riesling and Sweet Riesling, we thought it made perfect sense to craft a Riesling in a taste profile that was directly between our other popular Rieslings. Combine the facts that this slightly sweet flavor profile represents over one million cases sold in the market and that our new Riesling is line-priced with our Dry Riesling and Sweet Riesling, it's a homerun proposition.

As wine lovers crave alternatives to heavy and oaky white wines, Riesling is experiencing a true revival (like a phoenix rising from the ashes — the inspiration for our label artwork). Portraying bright crispness, subtle sweetness and aromas of jasmine, pear and apple, the wine exemplifies the harmony of Riesling. The sweetness plays wonderfully with fiery fare (from Thai to Mexican), while the natural acidity stands up to richer foods (from French to German).

90 Points Wine Enthusiast

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Pacific Rim Sweet Riesling 2010

The Washington grapes that we choose for the Sweet Riesling are picked riper than the grapes for the dry Riesling. We use a small amount of yeast to encourage the fermentation to stick — or keep it from becoming completely dry. We ferment at low temperatures in stainless steel tanks. Like our Dry Riesling, this is another no oak, no malolactic wine. To stop the fermentation we use our centrifuge, which separates the yeast and the wine... this concludes the fermentation. We leave a good amount of carbon dioxide in the wine to create a lively feeling to the wine — although it's not spritzy.

The resulting wine is moderately sweet and refreshingly low in alcohol — less than 9% — with flavors of pineapple and peach. Our Sweet Riesling brings perfect balance to all fiery fare — especially Thai, Szechwan and Caribbean cuisine... or simply enjoy as an aperitif.