Processing Your Order...

Search for ""

Update your browser to enjoy all that Wine.com has to offer.

It's easy to update and using the latest version
of Internet Explorer means all your web browsing will be better.

Yes, Update Now
Flat front label of wine
Flat front label of wine

Domaine Ste. Michelle Blanc de Noirs

Non-Vintage Sparkling Wine from Columbia Valley, Washington
    12% ABV
    All Vintages
    Currently Unavailable $10.99
    Try the
    13 99
    10 99
    Save $3.00 (21%)
    Ships Tue, Nov 27
    Limit 0 bottles per customer
    Sold in increments of 0
    Add to Cart
    0
    Limit Reached
    4.3 5 Ratings
    My Wine Share
    Vintage Alert
    Alert me when new vintages are available
    Rate for better recommendations
    (256 characters remaining)
    Cancel Save

    4.3 5 Ratings
    12% ABV

    Winemaker Notes

    Rosé sparkling wines are original not only because of their color, but also their vinous character. Blanc de Noirs is a beautiful salmon pink wine, with a persistent column of small bubbles. A delicate sparkler, with strawberry impressions coming through in the nose, and on the palate. The initial impression is dry, with a soft and fruity aftertaste.

    Critical Acclaim

    All Vintages
    Domaine Ste. Michelle

    Domaine Ste. Michelle

    View all wine
    Domaine Ste. Michelle, Columbia Valley, Washington
    Image of winery

    For nearly 40 years, Domaine Ste. Michelle has crafted traditional French-style sparkling wines using premium grapes from Washington state's Columbia Valley. Crafted in the traditional Méthode Champenoise, Domaine Ste. Michelle sparkling wines have delicate varietal aromas and flavors that are beautifully balanced by the fruit's natural acidity.

    Domaine Ste. Michelle is owned and operated by Ste. Michelle Wine Estates.

    Columbia Valley

    View all wine

    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.

    Champagne & Sparkling

    View all wine

    Equal parts festive and food-friendly, sparkling wine is beloved for its lively bubbles and appealing aesthetics. Though it is often thought of as something to be reserved for celebrations, sparkling wine can be enjoyed on any occasion—and might just make the regular ones feel a bit more special. Sparkling wine is made throughout the world, but can only be called “Champagne” if it comes from the Champagne region of France. Other regions have their own specialties, like Prosecco in Italy and Cava in Spain. Sweet or dry, white or rosé (or even red!), lightly fizzy or fully sparkling, there is a style of bubbly wine to suit every palate.

    The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, trapping carbon dioxide inside the bottle or fermentation vessel. Champagne, Cava and many other sparkling wines (particularly in the New World) are made using the “traditional method,” in which the second fermentation takes place inside the bottle. With this method, dead yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasty flavors. For Prosecco, the carbonation process occurs in a stainless steel tank to preserve the fresh fruity and floral aromas preferred for this style of wine.

    RPT64260396_0 Item# 19660