1995 Northstar Merlot

“Washington’s 1995 harvest gave us Merlot with a high degree of bright cherry fruit, both in the aromatics and flavor of the finished wine. Although the 1995 Northstar shows ample tannin to ensure cellar worthiness for several years, its rich fruitiness may tempt many tasters to drink this wine at a relatively young age.”

—Jed Steele

“Like the debut 1994 vintage, this is another big Merlot showing hallmark flavors and character from the Columbia Valley. Its vivid dark-ruby color hints at the intensity of the wine’s flavor: strong oak character, balanced by significant lively fruit notes – black cherries, raspberries – before a smoky, oaky finish. It should age well and reach peak condition within three to seven years.”

1995 was characterized by a lengthy growing season in Washington state’s Columbia Valley. As a result, the grapes experienced long hangtimes, developed extra complexity and flavor, and reached full maturity by harvest. The ripeness of the grapes was balanced by ideal acidity, the result of cool evenings towards the end of the season. Careful irrigation management restrained canopy growth, resulting in optimal development of color and fruit character.

The distinguished character of Merlot from Washington’s Columbia Valley – rich, velvety texture combined with substantial depth and structure – provided the inspiration for Northstar. Winemaker Jed Steele crafted the 1995 vintage with grapes from key vineyard locations: Fruit with powerful, concentrated flavors came from the Wahluke Slope, a warm area known for the outstanding varietal character of its grapes. Vineyards farther south in the Columbia Valley provided fruit with significant physiological maturity, offering complexity and structure. The winemakers also selected fruit from vineyards in the south Valley along the Columbia River. Here, deep sandy soils and moderate temperatures produced grapes with an enticing mix of flavor and “backbone.” Lastly, the winemakers selected a small amount of grapes from a vineyard in the Yakima Valley to provide elegant “forward” fruitiness.

Each region’s fruit was destemmed, crushed, and fermented separately to optimize extraction of color and varietal flavors. Following fermentation, the wine aged for 15 months in small French oak barrels– 70% new, 30% one-year old, medium and heavy toast levels. (A small amount of wine also aged in new American oak barrels, chosen by the winemakers to impart a complex “spice” character). During the maturation, based on strict selection criteria, the winemakers eliminated 25% of the original barrel lots from consideration for the final blend. The finished wine includes a portion of Cabernet Sauvignon, selected specifically to provide additional depth.

• Bottling Date ~ June 1997
• Total Acidity ~ 0.61g/100ml
• pH ~ 3.52
• Alcohol Content ~ 13.5%
• Blend 77% Merlot, 23% Cabernet Sauvignon