Chateau Ste Michelle Columbia Valley Cabernet Sauvignon 2018
1 or more bottles$49.99
Wine Enthusiast91 points
Natalie Maclean92 points
Crafted using Columbia Valley Cabernet to highlight concentrated Washington red fruit in an accessible style. This is an inviting Cabernet with plenty of complexity and structure with silky tannins. It’s also very versatile with food.
Light (Light)Full (Full)
Low Tannin (Low Tannin)Tannic (Tannic)
Sweet (Sweet)Dry (Dry)
Low Acidity (Low Acidity)High Acidity (High Acidity)
- Blue Fruits
- Red Meat
Critic Scores & reviews
"The aromas are unmistakably Cabernet, bringing full-on notes of black currant along with dried herb and a kiss of spice. The flavors are ripe, luxurious and remarkably fruit forward, with the oak pleasantly dialed back. It shows plenty of richness in the middle."
"Chateau Ste. Michelle 2018 Cabernet Sauvignon is a silky, supple medium-plus-bodied Cab from the Columbia Valley, Washington wine region and excellent value under $22. Look for ripe blackberry, blueberry, pepper spice, fine herbs and juicy acidity on this easy-going Cab aged in French and American oak barrels. Founded in 1967, Chateau Ste. Michelle is the oldest winery in Washington."
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The United States is now the fourth-largest producer of wine worldwide, with an abundance of grapevines planted in many wine regions, though Californian accounts for almost 90% of the country's output. In the late 1800s, the root louse phylloxera decimated many of the vineyards in Europe. It originated in the soils of North America where the vines are naturally resistant and was transferred to Europe on vine cuttings. In this case, North America was both the cause of the problem, and the solution, in the form of resistant rootstock for grafting.
It wasn’t until 1973 when Stag’s Leap Cabernet Sauvignon and a Chardonnay from Château Montelana were judged to be the best in the world at the famous Paris Wine Show that the quality of the Californian wine industry was truly confirmed in the eyes of Europe.
Most all varieties are planted these days in the United States, from Syrah to Tempranillo, Pinot Noir to Cabernet Sauvignon, Merlot, Viognier and every blend in between. Key varieties are Californian Cabernet, Pinot Noir, Zinfandel and Chardonnay. Cooler climates such as Oregon and Washington produce brilliant Pinot Noir. Even states previously considered too hot and arid for wine, like Arizona are being planted, with great results.
California is home not only to most of the wine production in the United States, but also to some of the country’s most renowned wines. Thanks to a climate that features warmth, sunshine, cooling influences from ocean breezes and fog, and varying altitudes, California producers can make a wide range of wine styles. Among California’s black grape varieties are Cabernet Sauvignon (the state’s most widely planted black variety), Zinfandel, Merlot, Pinot Noir, and Syrah. For white wines, the most prominent are Chardonnay (the most planted grape variety of either colour) and Sauvignon Blanc. Regionally speaking, California’s main vineyards fall under five regions, three of which contain most of the county appellations and American Viticultural Areas (AVAs): North Coast, Central Coast, and Central Valley (which produces most of the state’s wine). North Coast encompasses the counties of Napa, Sonoma, and Mendocino. Central Coast includes the Santa Cruz Mountains and Monterey AVAs as well as San Luis Obispo and Santa Barbara counties, including the Paso Robles AVA and Santa Maria Valley AVA. Central Valley is home to the Sacramento and San Joaquin valleys as well as the Lodi AVA.
Santa Barbara is truly "Sideways." What this top wine film's title hints at us is the interesting topography of Santa Barbara valley.
It is the longest transverse valley (East to West) found on the western Pacific coast–from Alaska to South America. This makes conditions ideal for world-class cooler climate wines (like Pinot Noir and Chardonnay).
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