With delicate flavors of apples and citrus and lively acidity, Michelle Brut is the perfect accompaniment for a wide array of foods. Premium grapes were sourced from Washington state’s Columbia Valley. Like France’s renowned Champagne district, Columbia Valley vineyards sit at a northerly latitude. The region receives about two extra hours of sunlight during the peak of the growing season. Ample sunshine and cool evenings create ideal conditions in developing superior flavor and crisp acids.
IN THE CELLAR
• Each press cut undergoes primary fermentation that lasts roughly 2–3 weeks.
• The individual lots are kept separate until blending decisions have been made.
• Winemaker Paula Eakin samples several lots of base wine and eventually creates the cuvée based on aroma and flavor. She works with Chardonnay, Pinot Noir, and Pinot Meunier from more than one vintage to create a consistent house style.
• Méthode Champenoise: the assemblage is then bottled with a small amount of liqueur de tirage which triggers secondary fermentation.
• The sparkling wine is aged sur lie for extended time. • A sweet liquid dosage is added to the bottle balancing the delicate, natural high fruit acids and viscosity, giving Brut its unique style.
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