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<h1>2006 Cold Creek Cabernet Sauvignon -- Chateau Ste. Michelle Shopping Cart</h1>
<b>$30.00</b>
-- <i><p class="rating">92 pts Wine Enthusiast | 91 pts Wine Advocate</p>delivers power, structure and rich concentrated black fruit.</i>
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<img src="https://www.nexternal.com/csm/images/cc_cabsauv.gif" align="right" alt="2006 Cold Creek Cabernet Sauvignon" name="2006 Cold Creek Cabernet Sauvignon" border="0" hspace="10" />
<p><b>TASTING NOTES</b><br />“Cabernet from this 30-year-old vineyard always delivers power, structure and rich concentrated black fruit. This is a big shouldered wine with aromas and flavors of blackberry jam. Fruit is the star of the show for our Cold Creek Cabernet!!” -<em>Bob Bertheau, Head Winemaker</em> </p>
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<b>VINTAGE</b><li>2006 was a year of extremes in weather.</li>
<li>A cooler than normal, wet spring was followed by a very long, hot summer.</li>
<li>The weather was nearly ideal during the growing season. Summer fell into a consistent pattern of dry, warm days and cool nights.</li>
<li>Harvest began early, with some white grapes being picked in late August.</li>
<li>A cool spell in mid-September slowed things down and allowed more hang time for enhanced flavor development.</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<br />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.</li>
<li>Aged for 21 months in French oak.</li>
<li>Frequent airative racking takes place during barrel aging to soften tannins and enhance mouthfeel.</li>
</ul>
<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: 3.81<br />Alcohol: 14.4%<br />Blend: 98% Cold Creek Cabernet Sauvignon, 2% Merlot </p>
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