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<H1>2005 Cold Creek Cabernet Sauvignon -- Chateau Ste. Michelle Shopping Cart</H1>
<B>$29.99</B>
-- <I><p class="rating">90 pts Wine Advocate</p>boysenberry and brown sugar spice with layers of fruit with nicely integrated, yet very age-worthy, tannins.</I>
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<p><b>Tasting Notes</b><br />“Cabernet from this 30-year-old vineyard always delivers power, structure and rich concentrated black fruit. The 2005 bottling offers dense aromas of boysenberry and brown sugar spice with layers of fruit with nicely integrated, yet very age-worthy, tannins. This is classic Cold Creek, and classic Washington state Cabernet. It demands a good rib eye!” -<em>Bob Bertheau, Head Winemaker</em> </p>
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<b>Vintage</b><li>The 2005 harvest tested our winemaker’s patience, but ultimately delivered excellent quality fruit.</li>
<li>The growing season started cool, followed by 90+ degree days in July and August.</li>
<li>September brought cool and constant weather, which extended the season, allowing grapes extra time to ripen on the vine and enhance flavor development.</li>
<li>The Cabernet Sauvignon at Cold Creek ripened fully and very quickly in 2005, getting amazing flavors and ripeness levels that made even the fermentations taste fantastic!</li>
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<b>Vineyards</b><li>Planted in 1973, the south-facing Cold Creek Vineyard is a warm, dry site with high heat accumulation.</li>
<li>The low yielding old vines produce small clusters and small berries, resulting in intense varietal flavors and deep color.</li>
<li>The site’s weak, loamy sand and gravel soils with low-water holding capacity produce moderate crops and concentrated grapes.</li>
<li>Cold Creek typically is one of the earliest vineyards in the region to ripen.</li>
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<b>Winemaking</b><li>Winemaker Bob Bertheau’s goal is to produce a softer mouthfeel and enhanced complexity in the red wines, while highlighting the power of Cold Creek fruit.</li>
<li>Ripe grapes were destemmed, crushed and inoculated with various strains of yeast to maximize complexity.</li>
<li>Daily gentle pumpovers were used to extract optimal flavor and color and minimize harsh tannins. The pumpovers can vary by block, tank and day of fermentation. Every ferment is tasted every day to evaluate the evolution of the tannins, modify extraction techniques and find the right moment to drain the wine off of its skins.</li>
<li>Aged for 21 months in French oak. We use slightly more powerful French barrels to enhance the power that the vineyard gives us such as Bel Air, Dargaud Jaegle and Demptos.</li>
<li>Quarterly aerative rackings takes place during barrel aging to soften tannins and enhance mouthfeel.</li>
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<p><b>Food Pairings</b> <br /><br />Foods: beef, hearty pastas, veal <br />Herbs: cracked black pepper, rosemary </p>
<p><b>Technical Data</b><br />Total Acidity: 0.56g/100ml<br />pH: 3.8<br />Alcohol: 14.3%<br />Blend: 100% Cold Creek Cabernet Sauvignon </p>
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