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Marina Life - April 30, 2013
Chateau Ste. Michelle in Woodinville is one of Washington's oldest and most acclaimed wineries, with a summertime performing arts series featuring top talent.
Los Angeles Times - April 29, 2013
Which wine should you serve with oysters? For the most part, I’ll confess, my immediate answer is: "Yes." Really, when you’re eating oysters, it’s the shellfish that comes first. But the wine matters too. And so Jon Rowley and Taylor Shellfish Farms hold the annual Pacific Coast Oyster Wine Competition to narrow the field. Final judging for the annual competition -- the 19th -- was held last week, with winners announced Monday. The wines were scored by a panel of judges in three cities: Los Angeles, San Francisco and Seattle. You may notice that the winning wines are not the kind that usually dominate wine tastings-- they are not flashy or oaky. Instead, they tend to be crisp, fresh and, with few exceptions, relatively inexpensive. Winners included some familiar names from previous oyster wine competitions, as usual. Seven of the top 10 finishers had won previous competitions, and five of them were multiple winners. The multiple winners include: ...2012 Chateau Ste. Michele’s Sauvignon Blanc from Washington state...
KensWineGuide.com - April 28, 2013
This slightly opaque and dark ruby colored Cabernet opens with a black currant and black cherry bouquet with some oak notes in the background. On the palate, this wine is medium bodied, balanced, juicy and fruit forward. The flavor profile is a black cherry with notes of oak, coffee, and a hint of dark chocolate. The finish is dry and its tannins are mild, while its flavors linger nicely. This is a friendly Cab that would pair well with lasagna or beef and veal ragu over bowties. Enjoy - Ken
Great Northwest Wine - April 20, 2013
This is the rare Chateau Ste. Michelle wine that is topped with a screwcap. It’s all part of white winemaker – and Oz native – Wendy Stuckey’s effort to create a dry Australian wine from Washington grapes. Most of the grapes came from the cooler Zillah area of the Yakima Valley. The resulting wine comes off bone dry, with residual sugar of an imperceptible 0.65% and a pH of 3.04. It opens with aromas of baked apple, jasmine and slate, followed by flavors of Granny Smith apple, Asian pear, flint and lemon. Salivating acidity makes this the perfect foil with clams, mussels, scallops, halibut or baked chicken.
“Best Buy” Great Northwest Wine - April 16, 2013
Washington’s flagship winery has been making Gewürztraminer for a good part of its time, as the Germany variety was among the first planted in the state. White winemaker Wendy Stuckey has it dialed in as well as her Riesling, by all appearances. This opens with huge aromas of classic clove, grapefruit, pear and lychee, followed by luscious flavors of maraschino cherry, cardamom, guava and lychee. This has a suprising amount of acidity (3.09 pH!), considering the variety naturally tends to lack it. This is on the sweeter side at 1.95, and that makes it a perfect wine for drinking all summer long. Rating: Outstanding!
