Chateau Ste Michelle Columbia Valley Dry Rose

Chateau Ste Michelle Columbia Valley Dry Rose is a 12.5% ABV, 750mL dry rosé from Washington's Columbia Valley — pale pink, Syrah-led, and properly dry at just 0.2 g/100mL residual sugar on the winery's current analysis. The current published blend is 61% Syrah, 35% Cabernet Sauvignon and 4% Grenache; the fruit rests on its skins for only four hours to draw that pale colour, then ferments in stainless steel for three weeks. It is available to order online at Del Mesa Liquor.

• ABV: 12.5% (official current page)
• Size: 750mL
• Appellation: Columbia Valley, Washington
• Blend: 61% Syrah, 35% Cabernet Sauvignon, 4% Grenache (current published blend)
• Skin contact: 4 hours; stainless-steel fermented 3 weeks
• Residual sugar: 0.2 g/100mL — dry
• Producer: Chateau Ste Michelle, Woodinville, WA

A Syrah-Led Rosé from Washington's Founding Winery

Chateau Ste Michelle, Washington State's founding winery (roots 1934, Ste. Michelle label since 1967), makes this rosé the dry way: red grapes — mostly Syrah — given a bare four hours on their skins for colour, then a cool stainless ferment that keeps the fruit bright. The Columbia Valley's desert sun ripens the grapes fully while cold nights protect the acidity that makes a rosé refreshing rather than soft. Note this is the Columbia Valley Dry Rosé, a different wine from the house's Grenache-led "Le Rosé." Browse the producer on the Chateau Ste Michelle vendor page or the full rosé wine collection.

Tasting Notes

Nose: Bright watermelon and raspberry (winery's own notes). Palate: Wild strawberry, citrus zest and hints of melon; soft and flavourful. Finish: Long and crisp.

How to Enjoy

Serve well chilled, on its own or with grilled prawns, salmon, salads, charcuterie and anything off a summer grill.

Frequently Asked Questions

Is Chateau Ste Michelle Dry Rosé sweet? No — it is a dry rosé. The winery's current analysis lists residual sugar at just 0.2 g/100mL.

What grapes make the Dry Rosé? The current published blend is 61% Syrah, 35% Cabernet Sauvignon and 4% Grenache, all Columbia Valley fruit.

How is the pink colour achieved? The fruit rests on its skins for four hours to extract the pale pink colour before pressing and a three-week stainless-steel fermentation.

Pale, dry and Syrah-led — order Chateau Ste Michelle Dry Rose online from Del Mesa Liquor in San Diego, CA.