50th Anniversary Dinner: July 26, 2017

Sun Mountain Lodge and Chateau Ste. Michelle share the same anniversary! We will be celebrating together in the Sun Mountain Lodge Dining Room on Wednesday, July 26, 2017

Event Details:

The gourmet three-course meal from Executive Chef Jeremy Huntsman, Executive Sous Chef Willi Nordby, and Pastry Chef Samantha Huntsman will be exquisitely paired with the fine wines of Chateau Ste. Michelle.

Menu:

  • First Course: Citrus Prawn Salad / Poached Prawns with Fresh Local Greens / Shaved Fennel / Watermelon Radish / Meyer Lemon Pearls / Pineapple and Coriander Vinaigrette
    Wine: Cold Creek Vineyard Chardonnay 2013
  • Second Course: Early Winters Ranch Beef / Braised Local Short Ribs and Seared Sirloin / Stuffed Washington Mushrooms / Brown Butter Poached Salsify / Rainier Cherry, Brandy, and Roasted Shallot Jus
    Wines: Artist Series Meritage 2007 and 2009
  • Third Course: Grilled Okanogan Peaches with Methow Valley Honey-Thyme Ice Cream
    Wine: Ethos Reserve Late Harvest Riesling 2014

 

Wines will be available to purchase by the bottle from your server.

This dinner will be served instead of our regular Dining Room menu at 6:30 PM.
$100 per person + gratuity and tax.

Please call 509-996-4707 for more information and reservations.
Reservations are required!

 

 

Meet the Winemakers

Bob Bertheau:

A passion for finding the perfect balance between science and artistic expression is what attracted Bob Bertheau to a career in winemaking and led him on a journey from Idaho and California to Washington state.

After making wine in Sonoma County, California for 16 years, Bob Bertheau returned to his Northwest roots when he joined Chateau Ste. Michelle in June 2003 as its winemaker of white wines. He was quickly promoted to head winemaker in 2004, overseeing the winery’s diverse wine portfolio including Columbia Valley, Single Vineyard, Ethos Reserve, Artist Series and Limited Release club wines.

“We’re so fortunate to have such unique growing conditions in Eastern Washington — low rainfall, extra sunshine during the growing season, cooler days at the end of harvest for longer hang time, and a pioneer spirit among the local growers and winemakers,” says Bob. “These elements help us grow world-class fruit and make wines of character, complexity, and quality.”

Bob has spent the past decade working with some of the best vineyards in Washington state, including the winery’s Cold Creek and Canoe Ridge Estate vineyards, and investing in cellar equipment designed to enhance wine quality.

“I have learned how to bring out the varietal character and regional expression in Washington reds which have amazing depth and concentration due to our climate, soil and diurnal temperature fluctuations,” explains Bob. “Gentle handling, careful extraction techniques, and proper cellar aging all play a key role in harnessing the power of Washington red fruit. On the white side, we have found great new places to grow Riesling and other white varieties for our cooler, more “mineral” fruit-driven style that we strive for in our white wines.”

Prior to joining Chateau Ste. Michelle, Bob made his mark at Hambrecht Vineyards and Wineries with their Belvedere and Bradford Mountain labels. In his formative years out of UC Davis, he gained valuable mentoring from such renowned winemakers as Bob Sessions at Hanzell Vineyards and David Ramey at Chalk Hill. Wanting to gain an even broader experience with a wide variety of grapes and viticulture areas, Bob also worked at Gallo of Sonoma for five years, helping to bring a smaller winery mentality to the larger facility.

The move to Chateau Ste. Michelle in 2003 was not only a chance for Bob to make wine for Washington’s founding winery, it was also a chance to return home. Bob was born in Seattle and went to school in nearby Idaho. He has a degree in chemistry from Boise State University and an MS in food science and enology from the University of California at Davis.

“I feel fortunate to be where I am today. How many other winemakers can make the depth, breadth, and quality of wines that I am a part of at Chateau Ste. Michelle! I’ve enjoyed watching our vineyards mature over the last decade and working with talented, passionate growers and winemakers. And I’m just as excited about Washington’s future as we get better at learning what grapes belong where, expanding our AVA’s and continuing to grow as a world-class wine region.”

 

Raymon McKee:

Raymon McKee has worked as a winemaker in Washington state for nearly 25 years. He joined Chateau Ste. Michelle as the Assistant Winemaker in 2008 and was promoted to Red Winemaker in 2011. Based at Chateau Ste. Michelle’s Canoe Ridge Estate red winery near Paterson, Washington, Ray manages day-to-day operations and reports to head winemaker Bob Bertheau.

Prior to joining Chateau Ste. Michelle, Raymon worked for 14 years with Washington wineries including Heaven’s Cave Cellars, Covey Run Winery and Claar Cellars. Raymon describes his winemaking philosophy as based on the belief that the best grapes yield the best wines.

“My goal is to bring out the grapes’ sense of place into the finished wine, especially from our distinctive Canoe Ridge Estate and Cold Creek vineyards,” says Raymon. “I also believe there is no substitute for detailed, conscientious winemaking decisions throughout the whole winemaking process, from picking the grapes, to blending the wine to bottling. There are literally a hundred decisions to make when crafting a wine and each one has an effect on the quality of the finished wine – so a good winemaker must pay very close attention to each wine.”

Raymon has enjoyed being a part of the rapidly growing Washington wine industry for more than a decade and is equally as optimistic about the region’s future.“Our growing conditions in Eastern Washington are unique, which is why the grapes are so good – from the long summer days and cool nights during harvest, to the arid climate and irrigation systems to the vines planted on their own roots,” says Raymon. “Our fruit will only get better as well. Remember that most of the wine in Washington is made from grapes that are barely 15-20 years old, and Washington’s wine quality is equal to and surpasses regions of the world with much older and established vineyards.”

Raymon notes that the best part of his job is making a product that people enjoy. “It is very rewarding to make something that people get pleasure from and share with family and friends over a good meal,” says Raymon. “It’s also fun when I get feedback from consumers, trade and friends when they like a wine that I helped make. Probably the best example of that is when I met my wife Emily, and during our first conversation I found out that her favorite wine was one that I made…so needless to say our relationship got off to a great start!”

Raymon attended Gonzaga University in Spokane, Washington and majored in Chemistry.

 

David Rosenthal:

The ultimate blend of science and art drove David Rosenthal to embark on a career in winemaking. Today David has more than 15 years of experience in the wine industry in California, Oregon, Australia, and Washington state. In 2001, after graduating from the University of Puget Sound, David worked at Robert Mondavi Winery in Oakville, California as a harvest lab intern. In December of that same year, David returned to Washington state and joined Chateau Ste. Michelle as a lab technician through 2006. Realizing winemaking was his true passion and wanting to gain more experience in different wine regions, David took a winemaking internship with Zilzie Wines in Victoria, Australia. Upon his return to the U.S., he interned with the winemaking team at Domaine Serene in Dayton, Oregon.

In 2007, David rejoined Chateau Ste. Michelle as white wine enologist and was later promoted to assistant winemaker in 2011. David continued to excel and was promoted to white winemaker in 2015, where he currently manages day-to-day operations at the winery’s white wine cellar in Woodinville, Washington.

“Wine is amazing and people are intrigued by it because it is the only beverage that tastes different every time you taste it,” says David. “A single glass of wine can evolve between sips, or it can change with the food you are eating, and it will certainly develop different characteristics while aging. People are drawn to wine, but I find that wine draws people together. Wine creates community among friends, family, and complete strangers.”

David’s winemaking journey through the Northwest, California and Australia has helped him appreciate Washington’s unique growing region. “What makes Washington so great is not only our place in the world, but also our place in time,” David explains. “We have the unique opportunity of continuing to build a new region from the ground up, and help it to reach its full potential in the decades to come. That is a unique and wonderful opportunity that I’m thrilled to be a part of.”