The Tasting Panel magazine

78 / the tasting panel / september 2009 Event Wrap-Up French style and sophistication abound in the Champagne Comtesse Michele Elyzabeth Brut Rosé (SRP $65), a 100 percent Pinot Noir bubbly from one of Champagne's secret treasures. Comt- esse Michele Elyzabeth herself (shown) poured for guests. Pale salmon color and enticing raspberry and bready- yeasty flavors on a fine bead mean that this oh-so-French delight may not stay secret for much longer. —DG Chateau Ste. Michelle, one of the best-known names in Washington State, produces almost every varietal a wine geek looks for. One of their best wines, the highly- acclaimed Ethos 2006 Late Harvest White Riesling (SRP $40/375 ml.), is an amazing sweet treat. You don't need dessert with Ethos, it is dessert! Also, don't miss their vintage sparkler, Domaine Ste. Mi- chelle 2002 Luxe (SRP $23). —MR Ste. Michelle Wine Estates The Clif Fam- ily Winery 2007 "The Climber" (SRP $12), a white blend sourced from the North Coast, Mendocino and Yount- ville, starts its ascent with Sauvignon Blanc, stark and citrusy (100% stainless steel and no ML). Pinot Blanc adds a fleshy and tropical note. Chenin Blanc increases the incline with clean fruit and lively acidity, while Muscat ramps up a sweetness of tropical fruit and richness. —MM Among many familiar faces there were also a few newcomers on the scene. One was Bonneau Wines, a So- noma grower-turned- producer that wowed guests with a couple of stunning Chards. Their second-label 2007 Egret Chardonnay (SRP $18) showed loads of Carneros-sourced class and style, with true varietal character and perfect poise. —DG Bouchaine was one of the first win- eries to participate in the Napa Green Farm Certification program and is a member of the Napa Sustainable Wine- growing Group. The winery produces both premium Char- donnay and Pinot Noir; the Bouchaine 2007 Napa Valley-Carneros Estate Chardonnay (SRP $25) showed beauti- fully at the event. It's ripe but not sweet, rich but not overpowering and a grand companion to macadamia -crusted halibut. —MR David Hopkins is a low-key, easy-going wine- maker. His philosophy is, "I follow the flavor from vineyard to vineyard." His stainless steel–fermented Bridlewood 2008 Viognier Re- serve ($24), with creamy peach and lychee fla- vors is a winner. Viognier, he says, is "wonderfully floral and fruit-filled; aromatic and with real substance." It even has that varietally correct bitter lime finish. Pair this Viognier with pad Thai or other spicy dishes. —MR

• Cover