New Chateau Ste. Michelle 'extended maceration' wine

[Jenise]

From the Shanken rag:

Ste. Michelle Wine Estates is hitting the market with its latest new product, an upscale Washington Cabernet called Intrinsic, characterized by “extreme extended maceration.” Featuring a label designed by Brooklyn street artist Zimer, Intrinsic is launching nationally at around $22 a bottle. A Ste. Michelle spokesperson told SND that the company produced 30,000 cases of Intrinsic for the inaugural 2014 vintage, and intends the brand to be a fixture in its portfolio moving forward, with a 2015 vintage currently in the works.

Intrinsic was created by Columbia Crest head winemaker Juan Muñoz-Oca after years of trial and error with extreme extended maceration. Sourced from the Beverly Vineyard in the Columbia Valley AVA and Eagle & Plow Vineyard in the Horse Heaven Hills, nearly half of the grapes for Intrinsic were left on the skins for nine months (compared with an average of under one month for a typical red wine), a technique that Muñoz-Oca says unlocks additional layers of depth and flavor.


And, not to be crude, but I have to admit it was kind of funny to go straight from reading, as I did this morning, about RV's with macerator pumps to reading about a wine supposedly benefitting from extended maceration. I know, I know....

Well, that's a lot of careful, chewy word-smithing. I bet that took almost as long to write as the wine did to sit on the skins.

[Jenise]

Don't you like how unsure they are of themselves, producing just 30,000 cases of this inaugural vintage.

I look forward to your tasting notes, Jenise.

Maybe you can even have Dave craft the review in his inimitable way with words!

[Jenise]

Brian, Chateau Ste. Michelle's style is very popular up here. Justifiably so with non-geeks who are easily swayed by the vanilla shade of oak at the sweeter end of the dry red wine spectrum (which I hate*). I don't begrudge them a bit--there's a place for it. Still, I can barely imagine what this little monster is going to turn out like.

*As someone who loves going to outdoor summer concerts at CSM, it pains me that it's rather painful for me to find something palatable among their lineup. For those who buy in the seating section I do, you get the run of the chateau including the bathrooms for pee breaks (vs. portapotties for everyone else) and the tasting rooms for selecting any bottle to take back to your seat, including Reserves. I usually end up with a Sauvignon Blanc.

My neighbor brings a good Muscadet in a thermos. Just sayin'.

This reminds me of this zinfandel I for some unknown reason bought near Lodi. A Dutch family name..

The grapes were picked very late and it was supposed to be a late harvest desert wine, but it fermented all the way dry.

That was the strangest wine product I have sampled over the years. It tasted like alcoholic berry-vanilla pudding in a liquid form!

[Jenise]

My neighbor brings a good Muscadet in a thermos. Just sayin'.

They check your bag going in.

Hi Jenise,
You gotta get a “Wine to go” folding bottle!

Salute

[Jenise]

Hi Jenise,
You gotta get a “Wine to go” folding bottle!

Salute

Or maybe just a purse with a false bottom. Got four big fat (and aromatic) hot roast lamb French dips from Philippe's into Dodger Stadium that way, once.

Hmm...tannic possibly over ripe big red? Should suit the Mondavi drinkers to a tee (or 'tea', given the tannins). As well as possible VA issues. For the wine fan that has to be made to sit up and take notice of a wine to appreciate it!

[Jenise]

Hmm...tannic possibly over ripe big red? Should suit the Mondavi drinkers to a tee (or 'tea', given the tannins). As well as possible VA issues. For the wine fan that has to be made to sit up and take notice of a wine to appreciate it!

Probably not unlike the monster style zins California was making for awhile. Might appeal to Games of Thrones watchers.

If you look at the phenolic composition of a grape berry, approximately two-thirds are found in the seeds and one-third in the skins (very little is found in the pulp). Phenolic compounds include color pigment compounds and tannin. When we hear the term tannin we immediately think of bitterness (as in tonic water) and astringency (as in black tea). But there are two types of tannin, “good tannin” and “bad tannin”. “Good tannin” is usually found in the skins, “bad tannin” in the seeds and green stems. Both tannin and acidity counter sweetness. Low acidity wines could tolerate higher tannin concentration than high acidity wines. (The higher acidity enhances the bitterness and astringency). Tannins are extracted faster at higher temperatures and much slower at lower temperatures. "Good tannins” besides adding complexity and structure to a wine also helps stabilize color. A post fermentation maceration (extended maceration, especially if the wine isn’t going to see much time in a barrel) could actually not only stabilize color but also “soften” the tannins. (Wine could possible be released sooner).

Salute