Upcoming Events
A merica: The Bold, the Inn o v a t i v e ,
t he De l iciou s Chef D inner
In the spirit that created jazz, blue jeans and chocolate chip cookies, we invite
you to celebrate the bold flavors and ingenuity that continues to evolve into
modern American cuisine. Chef Kim Marshall will lasso the Chateau’s most
spirited wines to complement this lively cuisine. From gastronomic classics to
contemporary twists, from one dish into several regional versions, from many
cultures to one delicious melting pot, from sea to shining sea.
Saturday, April 11, 2009
7:00 PM 
Proof 2
page 8
Awards & Accolades
We’ve had a cold, snowy winter in Washington state, but the sun –
in the form of Wine Spectator magazine – has been shining brightly
on Chateau Ste. Michelle. In the magazine’s January 31, 2009 issue,
four Chateau Ste. Michelle wines were named “Top Values” of 2008.
In the same issue, Wine Spectator lauded four other CSM wines.
Plus, we recently received a 90 score from Wine Enthusiast magazine
Wi n e S p e c t a t o r “ To p Va l u e s 2 0 0 8 ”
2006 Indian Wells Chardonnay, Columbia Valley
Springtime in Provence Chef Dinner
2005 Indian Wells Cabernet Sauvignon, Columbia Valley
Executive Chef Janet Hedstrom has always loved the foods from the Southeastern French region of Provence and she will create a menu highlighting this
culinary hot spot. Wines from Chateau Ste. Michelle will be paired with the
simple yet elegant flavors of this magical region.
2006 Marier Sauvignon Blanc, Columbia Valley
7:00 PM
89 Points
88 Points
88 Points
2003 Syrah, Columbia Valley
$115 per person (VRC member price $100)
88 Points
E v e nings of Wine & Chee s e
M o r e P r a i s e f r o m Wi n e S p e c t a t o r
Join us in our wine shop as we pour our award winning wine with gourmet
cheeses that enhance the wine tasting experience. No reservations are necessary.
Wednesday, April 8, 2009
4:30 PM to 7:30 PM
$20 per person (VRC member price $15)
VINTAGE
for our 2005 Wahluke Slope Syrah!
$115 per person (VRC member price $100)
Saturday, May 23, 2009
page 1
(Januar y 31, 2009)
2006 Ethos Chardonnay, Columbia Valley
91 points
CLASSIC
WSLCB #361586
••••
“Smooth and round, this distinctive and harmonious
wine offers spicy, buttery overtones to its pear, quince and citrus
flavors, lingering on the refreshing finish.”
Gi ve t he G ift of Club
Give the gift of great wines
and special discounts to the wine lover in your life. Vintage Reserve Club gift
memberships are great birthday, anniversary and holiday gifts, plus you receive
20% off the first gift shipment! For more information or to order, visit us at
ste-michelle.com/wineclub, email [email protected] or call (800) 866-6276
2006 Cold Creek Vineyard Chardonnay, Columbia Valley
90 points
“Soft and spicy, with a layer of toast and
cocoa underlining the pear and citrus flavors, lingering on
the gentle finish.”
between the hours of 10 AM and 5 PM PST daily.
ste-michelle.com/wineclub
1-800-866-6276
RESERVE
vintage reserve club
CLUB
NEWSLETTER
SPRING 2009
Item #125 ©2009 Chateau Ste. Michelle Vineyards & Wineries, Woodinville, WA 98072 CSM 125.09 VRC Classic Spring Newsletter 2.27.09
SL
574 u 871u
Trim: 8.25x8.25 folded
CMYK
page 2
page 7
2 Di recti ons
To make the pasta, combine 1 cup flour, ¼ cup Semolina flour and salt in a food processor. Add the eggs and olive oil. Run processor
until mixture forms a ball. Pull the dough out onto a work surface, and knead the dough until smooth, about 1 minute. Wrap in
plastic and allow to rest for 1 hour.
While the dough is resting, sauté the onion and fennel in a saucepan until soft and translucent, about 5 minutes. Add the butter to the
pan and melt. Once the butter is melted, add the flour and stir, creating a roux. Pour in the milk and bring to a boil while stirring to
prevent the roux from sticking to the bottom of the pan. Mixture should become quite thick. Season with the nutmeg, roasted garlic,
a squeeze of lemon, and salt and pepper to your taste. Then add the chopped artichoke hearts.
Now roll out the dough through a pasta machine to its finest setting. You may also roll it out by hand, but the dough must be very
thin. Cut the rolled dough into 4 inch by 4 inch squares. Heat a pot of water to a low boil and blanch the pasta sheets for 1 minute.
Remove them to a bowl of ice water to stop the cooking and dry them very well.
Sp r inging For ward
It’s time to emerge from our caves – where we’ve been fortifying ourselves with dark,
heavy red wines – to greet the brightening days, blooming vines and new beginnings
To form lasagna, place a piece of parchment paper on a sheet pan. Make a thin 4 inch by 4 inch puddle of the béchamel sauce. Place
of spring. To kick off the season in style, why not visit us at Chateau Ste. Michelle
a pasta sheet over the top. Thinly spread some ricotta and mozzarella over the pasta. Sprinkle some of the crab meat over the cheese.
to revel in a fresh spring day, sample our new wines, and enjoy your VIP status as
Top with more sauce. Place another piece of pasta over the top, and then repeat the toppings. Top with a third piece of pasta. Spread
Vintage Reserve Club members. If you can’t make it until summer, don’t’ worry:
béchamel over the top sheet and bake in a preheated 350 degree oven until warmed through and cheese has melted, about 7 minutes.
the two wines in your Classic Spring shipment will definitely perk you up and get
Sprinkle with truffle salt if using, or truffle oil. Transfer to plates and serve.
you primed for barbecues and other relaxing, warm-weather activities. Our marvelous
2007 Ethos Chardonnay and delicious 2006 Austral – both limited-production
Did you know?
offerings you are among the first to taste – are examples of the sun-drenched
Béchamel sauce, also known as white sauce, is a basic sauce that is used as the base for many classic sauces and dishes.
Chateau Ste. Michelle wines you can look forward to savoring in the months ahead.
We hope you enjoy them and look forward to seeing you at the winery soon.
b est p a i r ed w i t h
2007
E t hos C h ardon n ay
Happy Spring!
Lynetta Showaker, Vintage Reserve Club Lead Concierge
ste-michelle.com/wineclub
1-800-866-6276
vintage reserve club
page 6
page 3
Recipe
Freeform King Crab
Lasagna With Artichokes
Notes from the Winemakers
1Ing re d ie nt s
Chef Scott Harberts
Chateau Ste. Michelle
Serves 6 entrée servings
A Ne w E th o s
In 2007, when we searched our vineyards for ‘Old World’-style Chardonnay fruit
with which to craft Ethos, we encountered some surprises. Prior to 2007, grapes from our Canoe Ridge Estate
Past a
dominated the Ethos blend, yielding the crisp, lean, complex Chardonnay we strive for. During the cool 2007
1 cup flour
vintage, however, we discovered more vineyards capable of contributing such beguiling fruit, and fermented
¼ cup Semolina flour
the juice in a correspondingly more diverse selection of barrels. The final blend was 40% Cold Creek,
2 eggs
37% Yakima Valley, 21% Canoe Ridge Estate and 2% Horse Heaven Vineyard. Three-quarters of the wine
1 tablespoon olive oil
was fermented with native yeasts, while 100% was barrel-fermented and aged in a mixture of new and once-
Salt to taste
used French oak, including barrels from Dargaud-Jaegle, one of our favorite French coopers. The diversity
of fruit, barrels, yeasts and wine styles gives our 2007 Ethos Chardonnay an extra dimension of complexity.
F or B échamel Sauce
It’s a wine to discuss and ponder, but also amazingly approachable and food friendly. (Salmon, veal,
¼ cup butter
and pasta with mushrooms are my favorites.) Give it 15 minutes in the glass to open up and Voila!
¼ cup flour
Bob Bertheau, Head Winemaker
4 cup milk
2 tablespoon roasted garlic
1/8 teaspoon nutmeg
¼ cup onion, minced
¼ cup fennel, minced
½ cup artichoke hearts
Ot her I ng redient s
One of the fun aspects of creating a Southern Rhône-style red blend like
Austral is that it’s a bit like playing jazz – there aren’t any hard and fast rules, only different styles. This allows
us to indulge our creativity as winemakers more than with our ‘traditional’ blends, where we’re annually replicating
a specific style. The mood of Austral varies from year to year to allow us to capture what we love most about each
vintage, but there are common themes: the earth and roasted meat tones of Mourvèdre; the bright brambleberry
and herbes de Provence character of Grenache; the jammy fruit – with a bit of lavender – of Syrah; and mouth-
1 cup mozzarella, grated
coating, yet elegant tannins. Because Syrah was the most impressive of our Rhône varieties in 2006, it comprises
1 cup fresh Ricotta cheese
more of the Austral blend than in past vintages, with the grape’s ripe fruit character front and center, like the
1 pound King Crab meat (or substitute Dungeness)
recurring melody of your favorite jazz tune. Don’t hesitate to enjoy it this spring or summer with hearty meals
Lemon
such as beef stew, lamb shanks and pot roast.
Salt and Pepper to taste
Truffle salt, or truffle oil
ste-michelle.com/wineclub
R i f f i n g o n A u s tr al
1-800-866-6276
Josh Maloney, Red Winemaker
vintage reserve club
page 4
page 5
Club Selections
2 0 0 7 E t h o s C h ar d o nnay
2006 AUSTRAL
“My goal for Ethos Chardonnay is Burgundian complexity and elegance with
“This Southern Rhône-style blend is a warm fusion of Syrah, Mourvedre and Grenache,
concentrated Washington state fruit. Nearly half the grapes came from the
with a touch of Cinsault. Dark fruit flavors greet the palate and finish with hints of black
30-year-old vines of our Cold Creek Vineyard, which contribute a rich, deep,
licorice and earthy tannins. Although the fruit is abundant, the wine’s complexity and
fruit intensity. Fermenting primarily with natural yeasts enhanced the complexity
warm spice tones are what keep you coming back for another sniff and sip.”
of this lovely Chardonnay, which should cellar beautifully.”
Josh Maloney, Red Winemaker
Bob Bertheau, Head Winemaker
Vintag e The 2007 growing season was warm early with temperate weather and excellent ripening conditions
A n al ysis
A t Bo t t l ing
throughout the growing season. This led to smaller vine canopies, excellent sunlight exposure for the grape clusters and
A n al y s i s
A t B o ttl i n g
14.1%
Vineyards Close to two-thirds of the grapes came from our Columbia Valley estate vineyards, primarily
12% Grenache
Cold Creek Vineyard and Canoe Ridge Estate, with a small fraction from Horse Heaven Vineyard. The balance
2% Cinsault
came from grower vineyards in Yakima Valley. Cold Creek’s old, low-yielding vines produce grapes with intense
Total Acidity
pH Cases
Produced 55% Syrah
to develop rich, fully mature flavors.
31% Mourvedre
Alcohol Blend ripened, small-berried Ethos Chardonnay grapes.
100% Chardonnay
followed by a nearly ideal summer of warm, dry days and cool nights. Harvest began early, with some white
grapes picked in late August, but a cool spell in mid-September allowed red grapes extra hang time on the vine
wonderful flavor development in the fruit. The weather in October was ideal for harvesting our small crop of perfectly
Blend Vi n tag e The 2006 growing season was a study in extremes. A wet, cooler-than-normal spring was
0.60 g/100 ml
Columbia Valley vineyards. A warm appellation known for its ripe, jammy reds, Wahluke Slope is our northern-
Alcohol 14.7%
varietal flavors, which are beautifully complemented by the refined elegance of the fruit from Canoe Ridge Estate.
Winem a k in g 76% of the blend underwent a natural yeast fermentation to enhance aroma and flavor
3.38
complexity. The individual lots were managed separately to identify the best lots for Ethos. The juice was barrelfermented in 64% new and one-year-old French oak, put through a malolactic fermentation to add softness, depth and
1,800
balance, and aged sur lie in barrel for 10 months to fully integrate fruit and oak flavors and create a rich mouthfeel.
Total Acidity
pH most growing region and is bordered on both the west and south by the Columbia River. Mimicking the climate
and soils of the southern Rhône Valley, it yields Rhône-style reds of great strength and complexity.
0.53 g/100 ml
3.90
W i n e m ak i n g The ripe grapes were de-stemmed, crushed and inoculated with a variety of yeasts to
maximize complexity. Daily gentle pumpovers were used to optimize flavor and color extraction and minimize harsh
Cases
Produced tannins. Each lot of wine was tasted daily during fermentation to assess tannin development and determine the right
875
tastin g n o t es
moment to drain the wine off the skins. The 2006 Austral was aged 15 months in French and American oak.
t a s t i n g n ot e s
Retail Price $30.00
Member Re-order Price $21.00
Retail Price $30.00
Member Re-order Price $21.00
Club members receive 30% off retail on this
club selection through June 15, 2009.
Club members receive 30% off retail on this
club selection through June 15, 2009.
ste-michelle.com/wineclub
Vi n e y ar ds 80% of the fruit was sourced from the Wahluke Slope, with the balance from our
1-800-866-6276
vintage reserve club
page 4
page 5
Club Selections
2 0 0 7 E t h o s C h ar d o nnay
2006 AUSTRAL
“My goal for Ethos Chardonnay is Burgundian complexity and elegance with
“This Southern Rhône-style blend is a warm fusion of Syrah, Mourvedre and Grenache,
concentrated Washington state fruit. Nearly half the grapes came from the
with a touch of Cinsault. Dark fruit flavors greet the palate and finish with hints of black
30-year-old vines of our Cold Creek Vineyard, which contribute a rich, deep,
licorice and earthy tannins. Although the fruit is abundant, the wine’s complexity and
fruit intensity. Fermenting primarily with natural yeasts enhanced the complexity
warm spice tones are what keep you coming back for another sniff and sip.”
of this lovely Chardonnay, which should cellar beautifully.”
Josh Maloney, Red Winemaker
Bob Bertheau, Head Winemaker
Vintag e The 2007 growing season was warm early with temperate weather and excellent ripening conditions
A n al ysis
A t Bo t t l ing
throughout the growing season. This led to smaller vine canopies, excellent sunlight exposure for the grape clusters and
A n al y s i s
A t B o ttl i n g
wonderful flavor development in the fruit. The weather in October was ideal for harvesting our small crop of perfectly
Blend 14.1%
Vineyards Close to two-thirds of the grapes came from our Columbia Valley estate vineyards, primarily
12% Grenache
Cold Creek Vineyard and Canoe Ridge Estate, with a small fraction from Horse Heaven Vineyard. The balance
2% Cinsault
came from grower vineyards in Yakima Valley. Cold Creek’s old, low-yielding vines produce grapes with intense
Total Acidity
pH Cases
Produced 55% Syrah
followed by a nearly ideal summer of warm, dry days and cool nights. Harvest began early, with some white
grapes picked in late August, but a cool spell in mid-September allowed red grapes extra hang time on the vine
to develop rich, fully mature flavors.
31% Mourvedre
Alcohol Blend ripened, small-berried Ethos Chardonnay grapes.
100% Chardonnay
Vi n tag e The 2006 growing season was a study in extremes. A wet, cooler-than-normal spring was
0.60 g/100 ml
Alcohol 14.7%
varietal flavors, which are beautifully complemented by the refined elegance of the fruit from Canoe Ridge Estate.
Winem a k in g 76% of the blend underwent a natural yeast fermentation to enhance aroma and flavor
3.38
complexity. The individual lots were managed separately to identify the best lots for Ethos. The juice was barrelfermented in 64% new and one-year-old French oak, put through a malolactic fermentation to add softness, depth and
1,800
balance, and aged sur lie in barrel for 10 months to fully integrate fruit and oak flavors and create a rich mouthfeel.
Total Acidity
pH Cases
Produced Columbia Valley vineyards. A warm appellation known for its ripe, jammy reds, Wahluke Slope is our northernmost growing region and is bordered on both the west and south by the Columbia River. Mimicking the climate
and soils of the southern Rhône Valley, it yields Rhône-style reds of great strength and complexity.
0.53 g/100 ml
3.90
W i n e m ak i n g The ripe grapes were de-stemmed, crushed and inoculated with a variety of yeasts to
maximize complexity. Daily gentle pumpovers were used to optimize flavor and color extraction and minimize harsh
tannins. Each lot of wine was tasted daily during fermentation to assess tannin development and determine the right
875
tastin g n o t es
moment to drain the wine off the skins. The 2006 Austral was aged 15 months in French and American oak.
t a s t i n g n ot e s
Retail Price $30.00
Member Re-order Price $21.00
Retail Price $30.00
Member Re-order Price $21.00
Club members receive 30% off retail on this
club selection through June 15, 2009.
Club members receive 30% off retail on this
club selection through June 15, 2009.
ste-michelle.com/wineclub
Vi n e y ar ds 80% of the fruit was sourced from the Wahluke Slope, with the balance from our
1-800-866-6276
vintage reserve club
page 6
page 3
Recipe
Freeform King Crab
Lasagna With Artichokes
Notes from the Winemakers
1Ing re d ie nt s
Chef Scott Harberts
Chateau Ste. Michelle
Serves 6 entrée servings
A Ne w E th o s
In 2007, when we searched our vineyards for ‘Old World’-style Chardonnay fruit
with which to craft Ethos, we encountered some surprises. Prior to 2007, grapes from our Canoe Ridge Estate
Past a
dominated the Ethos blend, yielding the crisp, lean, complex Chardonnay we strive for. During the cool 2007
1 cup flour
vintage, however, we discovered more vineyards capable of contributing such beguiling fruit, and fermented
¼ cup Semolina flour
the juice in a correspondingly more diverse selection of barrels. The final blend was 40% Cold Creek,
2 eggs
37% Yakima Valley, 21% Canoe Ridge Estate and 2% Horse Heaven Vineyard. Three-quarters of the wine
1 tablespoon olive oil
was fermented with native yeasts, while 100% was barrel-fermented and aged in a mixture of new and once-
Salt to taste
used French oak, including barrels from Dargaud-Jaegle, one of our favorite French coopers. The diversity
of fruit, barrels, yeasts and wine styles gives our 2007 Ethos Chardonnay an extra dimension of complexity.
F or B échamel Sauce
It’s a wine to discuss and ponder, but also amazingly approachable and food friendly. (Salmon, veal,
¼ cup butter
and pasta with mushrooms are my favorites.) Give it 15 minutes in the glass to open up and Voila!
¼ cup flour
Bob Bertheau, Head Winemaker
4 cup milk
2 tablespoon roasted garlic
1/8 teaspoon nutmeg
¼ cup onion, minced
¼ cup fennel, minced
½ cup artichoke hearts
Ot her I ng redient s
One of the fun aspects of creating a Southern Rhône-style red blend like
Austral is that it’s a bit like playing jazz – there aren’t any hard and fast rules, only different styles. This allows
us to indulge our creativity as winemakers more than with our ‘traditional’ blends, where we’re annually replicating
a specific style. The mood of Austral varies from year to year to allow us to capture what we love most about each
vintage, but there are common themes: the earth and roasted meat tones of Mourvèdre; the bright brambleberry
and herbes de Provence character of Grenache; the jammy fruit – with a bit of lavender – of Syrah; and mouth-
1 cup mozzarella, grated
coating, yet elegant tannins. Because Syrah was the most impressive of our Rhône varieties in 2006, it comprises
1 cup fresh Ricotta cheese
more of the Austral blend than in past vintages, with the grape’s ripe fruit character front and center, like the
1 pound King Crab meat (or substitute Dungeness)
recurring melody of your favorite jazz tune. Don’t hesitate to enjoy it this spring or summer with hearty meals
Lemon
such as beef stew, lamb shanks and pot roast.
Salt and Pepper to taste
Truffle salt, or truffle oil
ste-michelle.com/wineclub
R i f f i n g o n A u s tr al
1-800-866-6276
Josh Maloney, Red Winemaker
vintage reserve club
page 2
page 7
2 Di recti ons
To make the pasta, combine 1 cup flour, ¼ cup Semolina flour and salt in a food processor. Add the eggs and olive oil. Run processor
until mixture forms a ball. Pull the dough out onto a work surface, and knead the dough until smooth, about 1 minute. Wrap in
plastic and allow to rest for 1 hour.
While the dough is resting, sauté the onion and fennel in a saucepan until soft and translucent, about 5 minutes. Add the butter to the
pan and melt. Once the butter is melted, add the flour and stir, creating a roux. Pour in the milk and bring to a boil while stirring to
prevent the roux from sticking to the bottom of the pan. Mixture should become quite thick. Season with the nutmeg, roasted garlic,
a squeeze of lemon, and salt and pepper to your taste. Then add the chopped artichoke hearts.
Now roll out the dough through a pasta machine to its finest setting. You may also roll it out by hand, but the dough must be very
thin. Cut the rolled dough into 4 inch by 4 inch squares. Heat a pot of water to a low boil and blanch the pasta sheets for 1 minute.
Remove them to a bowl of ice water to stop the cooking and dry them very well.
Sp r inging For ward
It’s time to emerge from our caves – where we’ve been fortifying ourselves with dark,
heavy red wines – to greet the brightening days, blooming vines and new beginnings
To form lasagna, place a piece of parchment paper on a sheet pan. Make a thin 4 inch by 4 inch puddle of the béchamel sauce. Place
of spring. To kick off the season in style, why not visit us at Chateau Ste. Michelle
a pasta sheet over the top. Thinly spread some ricotta and mozzarella over the pasta. Sprinkle some of the crab meat over the cheese.
to revel in a fresh spring day, sample our new wines, and enjoy your VIP status as
Top with more sauce. Place another piece of pasta over the top, and then repeat the toppings. Top with a third piece of pasta. Spread
Vintage Reserve Club members. If you can’t make it until summer, don’t’ worry:
béchamel over the top sheet and bake in a preheated 350 degree oven until warmed through and cheese has melted, about 7 minutes.
the two wines in your Classic Spring shipment will definitely perk you up and get
Sprinkle with truffle salt if using, or truffle oil. Transfer to plates and serve.
you primed for barbecues and other relaxing, warm-weather activities. Our marvelous
2007 Ethos Chardonnay and delicious 2006 Austral – both limited-production
Did you know?
offerings you are among the first to taste – are examples of the sun-drenched
Béchamel sauce, also known as white sauce, is a basic sauce that is used as the base for many classic sauces and dishes.
Chateau Ste. Michelle wines you can look forward to savoring in the months ahead.
We hope you enjoy them and look forward to seeing you at the winery soon.
b est p a i r ed w i t h
2007
E t hos C h ardon n ay
Happy Spring!
Lynetta Showaker, Vintage Reserve Club Lead Concierge
ste-michelle.com/wineclub
1-800-866-6276
vintage reserve club
Upcoming Events
A merica: The Bold, the Inn o v a t i v e ,
t he De l iciou s Chef D inner
In the spirit that created jazz, blue jeans and chocolate chip cookies, we invite
you to celebrate the bold flavors and ingenuity that continues to evolve into
modern American cuisine. Chef Kim Marshall will lasso the Chateau’s most
spirited wines to complement this lively cuisine. From gastronomic classics to
contemporary twists, from one dish into several regional versions, from many
cultures to one delicious melting pot, from sea to shining sea.
Saturday, April 11, 2009
7:00 PM 
Proof 2
page 8
Awards & Accolades
We’ve had a cold, snowy winter in Washington state, but the sun –
in the form of Wine Spectator magazine – has been shining brightly
on Chateau Ste. Michelle. In the magazine’s January 31, 2009 issue,
four Chateau Ste. Michelle wines were named “Top Values” of 2008.
In the same issue, Wine Spectator lauded four other CSM wines.
Plus, we recently received a 90 score from Wine Enthusiast magazine
Wi n e S p e c t a t o r “ To p Va l u e s 2 0 0 8 ”
2006 Indian Wells Chardonnay, Columbia Valley
Springtime in Provence Chef Dinner
2005 Indian Wells Cabernet Sauvignon, Columbia Valley
Executive Chef Janet Hedstrom has always loved the foods from the Southeastern French region of Provence and she will create a menu highlighting this
culinary hot spot. Wines from Chateau Ste. Michelle will be paired with the
simple yet elegant flavors of this magical region.
2006 Marier Sauvignon Blanc, Columbia Valley
7:00 PM
89 Points
88 Points
88 Points
2003 Syrah, Columbia Valley
$115 per person (VRC member price $100)
88 Points
E v e nings of Wine & Chee s e
M o r e P r a i s e f r o m Wi n e S p e c t a t o r
Join us in our wine shop as we pour our award winning wine with gourmet
cheeses that enhance the wine tasting experience. No reservations are necessary.
Wednesday, April 8, 2009
4:30 PM to 7:30 PM
$20 per person (VRC member price $15)
VINTAGE
for our 2005 Wahluke Slope Syrah!
$115 per person (VRC member price $100)
Saturday, May 23, 2009
page 1
(Januar y 31, 2009)
2006 Ethos Chardonnay, Columbia Valley
91 points
CLASSIC
WSLCB #361586
••••
“Smooth and round, this distinctive and harmonious
wine offers spicy, buttery overtones to its pear, quince and citrus
flavors, lingering on the refreshing finish.”
Gi ve t he G ift of Club
Give the gift of great wines
and special discounts to the wine lover in your life. Vintage Reserve Club gift
memberships are great birthday, anniversary and holiday gifts, plus you receive
20% off the first gift shipment! For more information or to order, visit us at
ste-michelle.com/wineclub, email [email protected] or call (800) 866-6276
2006 Cold Creek Vineyard Chardonnay, Columbia Valley
90 points
“Soft and spicy, with a layer of toast and
cocoa underlining the pear and citrus flavors, lingering on
the gentle finish.”
between the hours of 10 AM and 5 PM PST daily.
ste-michelle.com/wineclub
1-800-866-6276
RESERVE
vintage reserve club
CLUB
NEWSLETTER
SPRING 2009
Item #125 ©2009 Chateau Ste. Michelle Vineyards & Wineries, Woodinville, WA 98072 CSM 125.09 VRC Classic Spring Newsletter 2.27.09
SL
574 u 871u
Trim: 8.25x8.25 folded
CMYK