2019 Star - 750 ml
Star
366 Cases Produced
Released TBA
Harvest: Hand-picked, 9/8-9/13/2018
Vineyards: 100% Stillwater Creek Vineyard
Yield: 3.63 to 3.79 Tons per Acre
Fermentation/Maceration Length: 10 to 14 days
Oak Aging: 100% French oak, 59% new (Demptos, Saury)
Time in Barrel: 22 Months
Date Bottled: 7/7-7/8/2020
| Vintage | 2020 |
| Appellation | Columbia Valley |
| Vineyard | Stillwater Creek |
| Harvest Date | 09/10/2019 |
| Alcohol | 14.60% |
| Volume | 750 ml |
| Bottling Date | 07/29/2021 |
| Cases Produced | 361 |
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VINTAGE |
WINE |
RATING |
REVIEWER |
QUOTED REVIEW |
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2019
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STAR Merlot |
93 |
Tim Fish, Wine Spectator |
Unfurls slowly, building tension and structure along the way. Offers detailed currant, lead pencil and savory herb flavors that finish with medium-grained tannins. Drink now through 2030. —T.F. |
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2019
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STAR Merlot |
93 - Cellar Stocker |
Sean P. Sullivan, Northwest Wine Report |
High cacao chocolate, cocoa, black cherry, spice, and black licorice aromas lead to sumptuous, expressive bittersweet chocolate flavors. There’s richness but also compelling freshness that keeps the interest high. It sticks around for a long time on the finish. It’s a shamelessly delicious example of the variety. Enjoy after 2025. 14.5% alcohol. Natural cork. 375 cases produced. |
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2019
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STAR Merlot |
92 |
Dr. Owen Bargreen, WA Wine Blog |
Unlike the 2018 edition of ‘Star’ which is100% varietal, the 2019 ‘Star’ has 13% Cabernet Franc blended in. Stored in a mere 20% new French oak barrels, this Stillwater Creek Vineyard bottling offers very pure red and dark fruit flavors on the palate alongside tobacco leaf, milk chocolate and shades of wet stone. Nicely structured, this medium-bodied beauty will shine on for at least another ten years. Drink 2023-2035 |
Consulting Winemaker
Erica Orr has worked in the wine industry since 1998. Her first harvest was with Cathy Corison in the Napa Valley. That experience prompted Erica to enroll in the enology master’s degree program at UC Davis where she researched the indigenous yeast microflora in native chardonnay barrel fermentations. She completed her master’s degree in 2003.
In addition to her master’s degree from UC Davis, Erica’s scientific training includes a bachelor’s degree in biochemistry from UC Berkeley and three years of research experience as a biochemistry lab technician for 2009 Nobel Laureate Dr. Elizabeth Blackburn at UC San Francisco.
As a San Francisco Bay Area native, she is passionate about food and wine, and dedicated to quality-oriented, thoughtful winemaking.
