2009 Northstar Cabernet Sauvignon

Year: 2009
Appellation: Columbia Valley
Country: USA - Washington
Vinous Media: 91
Wine Enthusiast: 88
Red Wine
Alcohol by Volume: 14.9%
Price :
$31.95
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"Full bright ruby. Black plum, blackberry and chocolatey oak on the nose. Fat, supple, sweet and very ripe, but with a solid structural underpinning to its tactile flavors of currant, blackberry and sexy oak. Finishes with huge but sweet tannins and strong lingering fruit. Very much in the rich style of the year but nicely balanced too." (IWC)

"This starts with a startling but tangy lemon-tea flavor. Cinnamon and plum notes enter the palate, which are underscored by rather chalky acidity, and finished with a coffee highlight. — P.G. (12/31/2012)" (WE)

Winery Notes:
Tasting Notes
Aromas of dark fruit lead into a palate ripe with blackberry, black raspberry, cassis, raspberry, cherry and vanilla flavors. This lush, balanced wine is ready to enjoy now but elegant enough to cellar for years to come. Enjoy!

Vintage Overview
A cool winter and moderate spring in the Walla Walla and Columbia Valleys delayed bloom slightly, but dry, warm weather and lots of sunshine through the summer helped the grapes catch up and led to fruit with bright acidity and good sugar levels. Harvest began in early September and was finished before an early freeze in early October affected parts of the growing region. Wines from the 2009 vintage exhibit lots of natural acidity with balanced fruit and tannins.

Vineyards
Diversity of vineyards and sub-appellations within the Columbia 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 creation of this limited release. This 100% Cabernet Sauvignon blend consists of fruit from Andrews Horse Heaven, Anna Marie, and Cold Creek Vineyards.

Winemaking
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 18-month aging process. The barrel regime included 90% French and 10% American oak, with 56% new barrels.