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Domaine Ste. Michelle
Cuvee Brut

Size: 750 ml
Price: $14.97

Premium grape varieties grown in Washington state's acclaimed Columbia Valley. The vineyards are in northern latitude, key to the regional character of the fruit. Like France’s renowned northerly Champagne district, the grapes ripen slowly and are ideally balanced with fruit character and crisp acidity. Plenty of sunshine, little rainfall and a good temperature mix produce grapes with superior flavor and natural fruit acids.

The fruit undergoes 3 pressing regimes:

1. Free run -- high fruit acidity, low tannins, moderate sweetness.

2. Gentle press -- moderate acids and tannins, sweeter juice, more body.

3. Firmer press and gentle tumble -- chalky tannin. flavors, astringency, sweet juice.

Each lot and press cut is inoculated with yeast to initiate primary fermentation that lasts roughly 2 to 3 weeks. The individual lots are kept separate until blending decisions have been made.

Winemaker Rick Casqueiro samples approximately 110 lots of base wines and eventually selects 5 cuvées, based on aroma and acidity, to create the Cuvée Brut assemblage.

“Sparkling wine is a wonderful yet often overlooked accompaniment to food. Bright acidity and effervescence cleanses the palate, while the delicate flavors compliment a wide array of dishes. Cuvée Brut pairs very well with Japanese cuisine, my favorite is with sashimi. Sip with bagels and lox for a relaxing weekend brunch.”
-Rick Casqueiro, Winemaker

Méthode champenoise: the assemblage is then bottled with a small amount of liqueur de tirage (liquid sugar and champagne yeast) which triggers secondary fermentation. After fermentation is complete, the sparkling wine is aged on its yeast cells in each bottle for up to 18 months. Bottles are then riddled, or gently turned, until the spent yeast sediment collects in the neck of the bottle and is removed by disgorging.

A sweet liquid dosage is added to the bottle balancing the delicate, natural high fruit acids and viscosity, replacing the lost volume of the yeast and a special cork finishes the wine.

Non-vintage: Often a blend of wines from various vintages and Washington state viticultural areas, this wine is most representative of a “house style”.

Alcohol: 12.1%

Total acidity: 0.81g/100ml

pH: 3.14

Residual Sugar: 1.1%