1996 Northstar Merlot

“Washington’s 1996 harvest produced Merlot with a high degree of black cherry fruit, both in the aroma and flavor of the finished wine. The 1996 Northstar presents soft, supple tannins that will gratify those desiring immediate enjoyment, but it is worthy of cellaring.” — Jed Steele, Winemaker

“This is another big Merlot showing hallmark flavors and character from the Columbia Valley. The wine’s intensity is first noted by its inky-black color. From there, strong oak nuances are framed by full, rich fruit notes—black cherries, currant and ripe plum—before a warm, toasty and lingering finish. It should age well.”

The 1996 growing season began with cool to moderate early season temperatures that delayed bud break and flowering approximately two weeks. July and August favored warm, dry weather patterns. Careful irrigation management restrained canopy growth, resulting in optimal development of color and fruit characters. Mid-80 degree daytime temperatures during September brought the fruit to peak ripeness. The ripening period concluded about two weeks later than usual, and the additional hang-time endowed the fruit with added complexity and an ideal acid-to-sugar ratio.

The distinguished character of Merlot from Washington’s Columbia Valley—rich, velvety texture combined with substantial depth and structure—provides the inspiration for Northstar. Winemaker Jed Steele source grapes from key vineyard locations throughout the growing region. The particular differences among the soils and climates within each vineyard produce distinctly different profiles among the grapes. The resulting wine exhibits supple layers of powerful, concentrated varietal flavors, a complex structure, and an elegant “forward” fruitiness.

Grapes from each vinyard site were fermented separately on the skins up to 13 days. The extended skin contact coupled with a gentle, twicedaily pumpover regime optimized the extraction of color and varietal flavors. After pressing, the wine was placed in predominantly new French (75%) oak barrels with medium and heavy toast levels, where malolactic fermentation occurred. The wine then aged in the barrels for 15 months. As winemakers created the master blend they eliminated 25 percent of the original barrel lots from consideration. The finished wine includes a portion of Cabernet Sauvignon for additional depth, and a small amount of new American oak-aged Merlot to impart a complex “spice” character.

• Bottling Date ~ June 1998
• Total Acidity ~ 0.57g/100ml
• pH ~ 3.51
• Alcohol Content ~ 13.5%
• Blend 76% Merlot, 24% Cabernet Sauvignon