2008 Columbia Valley Sauvignon Blanc -- Chateau Ste. Michelle Shopping Cart
$10.99
-- offers fresh aromas of herbs and lavender with a beautiful floral note.
TASTING NOTES
“The mostly stainless steel fermentation makes this a crisp, refreshing style of Sauvignon Blanc. The wine offers fresh aromas of herbs and lavender
with a beautiful floral note. Limited barrel aging gives the wine a rich character on the palate that would pair well with dishes with cream sauce.” - Bob Bertheau, Winemaker
VINTAGE- A “perfect” ripening season with full crop yields, and restrained sugar levels led to outstanding wines from Washington state’s Columbia Valley in 2008.
- Delayed slightly by cool spring weather and a moderate summer, harvest began 10 days later than normal.
- Hot weather in August provided ideal ripening conditions for grapes across all varietals and harvest was quickly ramped up in order to obtain fruit at the
optimum ripeness.
VINEYARDS- Sourced from predominately our Horse Heaven Vineyard, as well as vineyards throughout the Columbia Valley.
- Columbia Valley vineyards lie in the rain shadow of the Cascade Mountains and receive just 6-8 inches of rainfall annually.
- Sandy soils with low fertility and low water-holding capacity enable precise control of vine growth.
- Warm, sunny days and cool evenings create ideal conditions for aroma and flavor development in the ripening grapes.
- A northerly latitude gives the Columbia Valley roughly two more hours of sunlight daily during the peak-growing season than California, increasing the
region’s ability to ripen fruit.
WINEMAKING- Yeasts specifically designated for white Bordeaux varieties were used to initiate the two-week fermentation and release varietal aromas.
- 80% stainless steel fermented to preserve Sauvignon Blanc’s delicate fruit character.
- 17% barrel fermentation for two months in older French oak for added complexity.
TECHNICAL DATA- Total acidity 0.64g/100ml
- Alcohol 13%
- pH 3.13
- Blend 100% Sauvignon Blanc
FOOD PAIRING- Foods: chicken, clams, halibut, oysters
- Herbs: basil, garlic, oregano, rosemary
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