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Chateau Ste. Michelle Cold Creek Vineyard Cabernet Sauvignon 2014

Cabernet Sauvignon from Columbia Valley, Washington
  • JS93
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  • WE90
  • RP90
750ML / 14.5% ABV
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4.2 13 Ratings
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4.2 13 Ratings
750ML / 14.5% ABV

Winemaker Notes

Cabernet from this iconic 45-year-old vineyard consistently delivers power, structure and rich concentrated black fruit. The wine offers black cherry flavors and chocolate notes with typical Cold Creek density and user friendly power. This is 100% Cabernet because Cold Creek Cab shines on its own.

Critical Acclaim

All Vintages
JS 93
James Suckling
This has a composed and compact feel with good depth and density. Aromas and flavors of very deep plums and blackberries with assertive and savory oak spices and meaty nuances. Succulent tannins, too. Powerful and fresh. Drink or hold.
JD 92
Jeb Dunnuck
I loved the 2014 Cabernet Sauvignon Cold Creek Vineyard (100% Cabernet Sauvignon aged 22 months in barrel). It has a still youthful purple color as well as plush, forward notes of smoky black fruits, licorice, tobacco, and barbecued meats. Rich, medium to full-bodied, and beautifully textured, it will keep for another decade, although there's no need to hold off. It's a smoking value.
D 91
Decanter
The vines which produced this 2014 Cold Creek Cabernet were actually planted by the great Andre Tchelistcheff in 1973. They’re on loam, sand and gravel soils and take advantage of extreme shifts of diurnal temperatures to lock in acidity. It’s a windy site that gives smaller, thick-skinned berries, borne out by the tannic, dense character of this wine. It's creamy, plush and full, and uppermost are blue and black berry fruits with a lick of pipe tobacco and woodsmoke. Though present, the acidity is perhaps drowned out a tad by the big structure, yet this has plenty of personality with a good future.
WE 90
Wine Enthusiast
Barrel-forward aromas of vanilla and toast are in front of herb and cherry. The palate brings a sense of polish and appeal, with the tannins bringing some squeeze on the finish.
RP 90
Robert Parker's Wine Advocate
I loved the 2014 Cabernet Sauvignon Cold Creek Vineyard, and it’s 100% varietal from their estate vineyard in the Columbia Valley. Chocolate, smoked earth, violets, graphite and black and blue fruits all emerge from this beauty and it has plenty of mid-palate depth, good concentration and a great finish.
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Chateau Ste. Michelle

Chateau Ste. Michelle

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Chateau Ste. Michelle, Washington
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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 Restaurant Wine. In addition, the winery's Eroica Riesling, crafted from a partnership with German winemaker Ernst Loosen, has been named to Wine Spectator's prestigious "Top 100" wines list for five consecutive years.

Chateau Ste. Michelle is one of the few premium wineries in the world with two state-of-the-art wineries, one devoted to whites and another to reds. This dedicated approach to winemaking allows winemaker Bob Bertheau to build winemaking programs to the unique specifications of red and white wines. While all of Chateau Ste. Michelle's vineyards are located on the east side of the Cascade Mountains where the climate is dry and sunny, Bob Bertheau makes the award winning white wines in Woodinville, 15 miles northeast of Seattle. The winery's expansive, 87-acre estate hosts more than 250,000 visitors annually for tours, tastings, dinners and outdoor summer concerts.

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Columbia Valley

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A large and geographically diverse AVA capable of producing a wide variety of wine styles, the Columbia Valley AVA is home to 99% of Washington state’s total vineyard area. A small section of the AVA even extends into northern Oregon!

Because of its size, it is necessarily divided into several distinctive sub-AVAs, including Walla Walla Valley and Yakima Valley—which are both further split into smaller, noteworthy appellations. A region this size will of course have varied microclimates, but on the whole it experiences extreme winters and long, hot, dry summers. Frost is a common risk during winter and spring. The towering Cascade mountain range creates a rain shadow, keeping the valley relatively rain-free throughout the entire year, necessitating irrigation from the Columbia River. The lack of humidity combined with sandy soils allows for vines to be grown on their own rootstock, as phylloxera is not a serious concern.

Red wines make up the majority of production in the Columbia Valley. Cabernet Sauvignon is the dominant variety here, where it produces wines with a pleasant balance of dark fruit and herbs. Wines made from Merlot are typically supple, with sweet red fruit and sometimes a hint of chocolate or mint. Syrah tends to be savory and Old-World-leaning, with a wide range of possible fruit flavors and plenty of spice. The most planted white varieties are Chardonnay and Riesling. These range in style from citrus and green apple dominant in cooler sites, to riper, fleshier wines with stone fruit flavors coming from the warmer vineyards.

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Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe. Inherently high in tannins and acidity, the best bottlings of Cabernet can age beautifully, with the ability to last fifty years or more. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region and forms the base of the Medoc reds, which are typically mostly Cabernet with Merlot and smaller amounts of some combination of Cabernet Franc, Malbec and Petit Verdot. (Enjoying a great deal of success in various regions around the world, this blend is now globally referred to as a Bordeaux Blend.) Cabernet Sauvignon from the Napa Valley is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines.

In the Glass

High in color, tannin and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it is typically blended to soften tannins and add complexity. In warmer regions like California Washington, Argentina, Chile and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA profiling revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

SOU922229_2014 Item# 508080