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VARIETALS Spotlight on Merlot TOM WILMER OFFERS HIGHLIGHTS ON SIX PRODUCERS NORTHSTAR: Washington State Washington State is blessed with an ideal terroir for Merlot . The long, warm and consistent growing season with cool nights during harvest locks in acid and makes for crisp bright wines that age exceptionally well. Northstar was created in 1994 by Ste. Michelle Wine Estates CEO Ted Baseler, specifically to produce ultra-premium Merlot. Winemaker David “Merf” Merfeld says, “Our goal is to make the best Merlot in the world from the world’s finest Merlot- growing region.” Irrigation allows control of canopy and berry size, resulting in concentrated, rich fruit and ultimately their big, dense and intense Merlot. “Our long-term grower relationships,” Merfield says, “allow us to source the finest premium fruit, some from vines more than 40 years old.” A state-of-the-art sorting table enhances qual- Northstar winemaker David “Merf” Merfield. 44 / the tasting panel / july 201 1 ity, while a small basket press and custom-made concrete fermenter, along with French-oak barrel aging for up to 24 months, results in award-winning wines with soft texture and vibrant acidity, while whole berry fermentations further soften the wine and integrates the tannins for powerful yet elegantly finished Merlot. “When I craft our Merlot, I visualize friends and family and the festive occasions where the wine will be enjoyed—typically accompanying fine cuisine.” At Northstar, quality is para- mount. Merfield says, “I strive to create Merlot with balance and layers of flavors, so that every time you visit the glass you’ll pick up a different component.” The 2007 vintage Merlots, Merfield concluded, “are the best we’ve made, as well as the most acclaimed.” “Layers of flavor”: the Northstar Columbia Valley Merlot. PHOTO COURTESY OF STE. MICHELLE WINE ESTATES