At the winery, juice was extracted from the gewurztraminer grapes using a Willmes membrane press. The must was then pumped into temperature-controlled stainless steel tanks, where it was inoculated with Cote de Blanc yeast. Fermentation was stopped after 26 days, when residual sugar reached 2.30 g/100 ml, preserving the wines fresh, fruity and spicy aromas.
Founded in 1934, Chateau Ste. Michelle is the oldest winery in Washington with some of the most mature vineyards in the Columbia Valley. The winery combines Old World winemaking with New World innovation and is best known for its award-winning Riesling, Chardonnay, Merlot and Cabernet Sauvignon.
Chateau Ste. Michelle receives some of the highest accolades in the industry, including "American Winery of the Year" by Wine Enthusiast for 2004 and "2005 Winery of the Year" by... View More