vintage reserve club red focus newsletter · one of my favorite blends of the vintage, “csm”...

V I N T A G E R E S E R V E C L U B

R E D F O C U S N E W S L E T T E R

S P R I N G 2 0 1 0

v i n t a g e r e s e r v e c l u b

Item

#62

6 ©

2009

Cha

teau

Ste

. Mic

helle

Vin

eyar

ds &

Win

ery,

Woo

dinv

ille,

WA

980

72

WSL

CB

# 36

1586

C

T #

LSL

.692

.

Focus ing on 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

s te -michel le.com/wineClub 1-800-866-6276

Retail Price $30.00 Member Re-order Price $21.00Club members receive 30% off retail on this club selection through May 16, 2010.

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. Michel le, but in this case, also refers to the

Cabernet Sauvignon, Syrah and Malbec that comprise this unique, l imited-

release red blend. I ts complex red frui t , berr y jam and brown sugar aromas

introduce rich, wel l-s tructured, red frui t f lavors balanced by supple tannins

and bright acidi ty. Enjoy i t with juicy burgers, barbecued ribs and lamb.”

Bob Bertheau, Winemaker

C l u b S e l e c t i o n s

Vin tage The 2007 growing season was similar to 2005’s – warm at the beginning and temperate

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.

Vineyards 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

south by the Columbia River. The region’s warm days promote full ripening in the grapes, while its cool nights

result in wines with fine structure, balance and flavor intensity.

Winemaking 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.

Analys is At Bot t l ing

Blend 51% Cabernet

Sauvignon,

42% Syrah,

7% Malbec

Alcohol 14.8%

Total Acidity 0.58g/100ml

pH 3.84

Cases 597

tas t ing notes


Retail Price $28.00 Member Re-order Price $19.60Club members receive 30% off retail on this club selection through May 16, 2010.

C l u b S e l e c t i o n s

2 0 0 6 C o l d C r e e k S y r a h

“Planted in the 1970s, Cold Creek is one of Washington’s oldest and

most iconic vineyards. I ts fruit gave bir th to this dense, inky Syrah,

which boasts ripe, leather-scented, boysenberry jam aromas and bold,

dark fruit f lavors ideal with beef dishes, gril led salmon, flavorful cheeses

and hearty dishes featuring basil, oregano, rosemary and thyme.”

Bob Bertheau, Winemaker

Vin tage 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.

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.

Winemaking 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.

tas t ing notes

Analys is At Bot t l ing

Blend 100% Syrah

Alcohol 14.4%

Total Acidity 0.62g/100ml

pH 3.85

Cases 600


S m o k e d P a p r i k a - G l a z e d B a b y B a c k R i b sC h e f K u r t O l s o n , C h a t e a u S t e . M i c h e l l e

S e r v e s 5 a s a n a p p e t i z e r / 3 a s a n e n t r é e

R e c i p e


Ingredients1 slab pork baby back ribs, cut in half

(makes them easier to handle)

8 garlic cloves, minced

1 cup CSM Cold Creek Syrah

1 cup chicken stock

2 Tbsp smoked paprika

1

best paired wi th

2006 COLD CREEK SyRAh

Direc t ionsPlace 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.

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2006 2006 2006

3 Tbsp sherry vinegar

2 Tbsp brown sugar

1 Tbsp kosher salt

2 tsp freshly ground black pepper


R e c i p e

Double Tr ip le P lay Need another acronym in your l i fe? How about one with two

meanings (aka a double vin-tendre)? As you may know, “CSM” stands for Chateau Ste. Michel le ,

but now it also connotes our new blend of three of Washington State’s best red wine variet ies .

Allow me to proudly present “CSM” C·S·M Red – Chateau Ste. Michel le Cabernet-Syrah-Malbec.

Of course, Cabernet Sauvignon-Syrah blends have been around for awhile (Austral ia popularized

them), combining the structure and breed of Cabernet with the deep, jammy fruit iness of Syrah.

For the pièce de résistance , we have added a new ingredient: Malbec, one of the up-and-coming

variet ies in Washington and a well-establ ished blending grape in Bordeaux as well as the old vine

mainstay of Argentina. We’ve bott led Malbec before as a varietal to demonstrate to you how amazing

i t can be on its own; now you can see how its wonderful cherry fruit and soft tannins enhance a blend

with Cabernet ( i ts Bordeaux-style partner) and Syrah. Winemakers love creating cépages displaying

harmony and complexity; in this wine, you wil l also f ind sheer concentration, depth and intensity.

One of my favorite blends of the vintage, “CSM” C·S·M Red is a double-tr iple dose of wonderful!

Syrah-nonymous wi th 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.

N o t e s f r o m B o b B e r t h e a u , W i n e m a k e r


C h e f s D i n n e r s

Celebrate Washington’s AVAsA 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 f rom SpainFrom Seville to Madrid (and a quick side trip to Portugal), join

Chef Kurt Olson as he takes you on a culinary exploration of Spain.


Saturday April 17, 2010 7:00pm $115 per person (VRC member price $100)

To Par is , 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.


Saturday May 22, 2010 7:00pm $115 per person (VRC member price $100)

R e c e n t A c c l a i m U p c o m i n g E v e n t s

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.

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 “ 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

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.”

92 points, Wine Enthusiast, December 31, 2009

2006 Artist Series Meritage Columbia Valley “ 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.”


2006 Ethos Syrah Columbia Valley “ 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.”



To Re-order your featured club selections or order other Chateau

Ste. Michelle wines, go to ste-michelle.com, contact a Concierge at 1-800-866-6276,

or visit our winery in Woodinville, WA. Don’t forget -- VRC members receive a

30% discount on re-orders of current club selections.

Item

#62

6 ©

2009

Cha

teau

Ste

. Mic

helle

Vin

eyar

ds &

Win

ery,

Woo

dinv

ille,

WA

980

72

WSL

CB

# 36

1586

C

T #

LSL

.692

.

Club Member MondaysAll club members receive 20% off most* wine

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

5:00 - 7:00pm

$20 per person (VRC member price $15)

Ries l ing Ref reshPlease 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

(some exclusions apply)* in the Wine Shop. No reservations required.

Sunday, March 7

2:00 - 4:00pm

$30 per person/$25 VRC Members

*(excludes Col Solare, Eroica Single Berry Select and retail sample packs)

vintage reserve club red focus newsletter · one of my favorite blends of the vintage, “csm”...

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