Aromas of cinnamon and marshmallow intertwine with raspberry and black cherry.
A long finish of plum and graham cracker.
2014 in Walla Walla was one of the warmest seasons in decades. The ripening period in September cooled to more typical weather for the region. In October temperatures rose again to one of the warmest October months on record. Overall 2014 was an ideal growing season; ripening was excellent for all varieties in all locations. Diversity of vineyards and sub-appellations within the Walla Walla Valley are Northstar’s hallmarks. Fruit is selected from the very best possible sources. Cabernet Sauvignon from some of our favorite vineyards go into the blend.
Grapes were destemmed, crushed, and inoculated with Premier Cuvee yeast to begin the eight-day fermentation. The must was punched down daily during fermentation, and was then racked into barrels to undergo malolactic fermentation.
Racking occurred every three months for clarity during the 20-month aging process. The barrel regime included 100% French oak – 44% of the barrels were new.