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Five Star Cellars Merlot 2002

Merlot from Walla Walla Valley, Columbia Valley, Washington
  • W&S93
0% ABV
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Winemaker Notes

Just beautiful, essentioanl Walla Walla fruit, from Seven Hills, Pepper Bridge, and Pheasant Run Vineyards, this wine has the smell of a chilly fall morning in Washington. It leads with an earthy spice, like sun-dried tomatoes and cedar, lining generous fresh cherry compote flavors. This is poised and elegant.

Cedar, roses, and spicy white pepper nose, followed by big black cherry fruit with hints of vanilla cream, strawberry, amd dark berries. Silky, smooth, thick mouth feel. Long long finish.

Critical Acclaim

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W&S 93
Wine & Spirits
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Five Star Cellars

Five Star Cellars

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Five Star Cellars, , Washington
Five Star Cellars
David Huse retired in 1999 and soon found that he needed something to occupy his time. He had always enjoyed wine and so he began helping out at another winery. After helping there, David was hooked. In 2000 he decided to start a small winery to keep him busy. The first vintage consisted of 120 cases of Cabernet Sauvignon. In 2001, production increased, doubling the Cabernet and adding the same amount of Merlot. The 2000 Cabernet was bottled, and David began to realize they needed their own space.

In August 2002, remodeling began at the current site. In September, the first crush occurred at the winery, and everything was moved in. Production increased during this time, as David’s son, Matt, was taking over as winemaker. While adding a small amount of Syrah, they made approximately 1450 cases. The tasting room opened in December 2002 for the Barrel Tasting weekend, and the 2000 Cabernet Sauvignon was released. The release was a huge success and the first vintage sold out in no time. For 2003, the production was doubled again. David has since turned over the wine making and other day-to-day duties to Matt. David now concentrates on marketing and distribution of Five Star wines.

Five Star Cellars continues to be a family run business. David and Matt’s wives, Sandy and Traci, help with the office side of the business. Traci also does the merchandising, and handles some of the Wine Club management. During the Spring Release and Barrel Tasting weekends, extra family members are on hand to help keep everything running smoothly.

Hudson River Region

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Cabernet Franc

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The subtler and more delicate of the Cabernets, Cabernet Franc is the proud parent of Cabernet Sauvignon and shares many of the structural elements of Bordeaux’s cornerstone variety. In Bordeaux, Cabernet Franc is often planted as an insurance policy against its later-ripening offspring, as it is more likely to thrive in a difficult harvest. But don’t mistake Cabernet Franc for merely a supporting player—this grape variety produces outstanding wines on its own or as the dominant component of a blend. It produces perhaps its most alluring wines in France’s Loire Valley, in the regions of Chinon, Bourgueil, and Saumur-Champigny, where brighter, riper wines can be achieved. Outside of France, Cabernet Franc has performed quite well in parts of California, New York, and Virginia.

In the Glass

Paler, lighter, crisper, softer, and much more aromatic than its progeny, Cabernet Franc typically tastes of red raspberries, cherries, and herbs, with a stunning perfume of violets, tobacco, and spice.

Perfect Pairings

Mouthwatering acidity makes Cabernet Franc an incredibly food-friendly wine, helping to cut through the richness of fatty meat dishes. It especially shines in tandem with lamb, and its affinity for the spice cabinet allows it to pair perfectly with Chinese dishes prepared with Szechuan pepper and five-spice.

Sommelier Secrets

Under-ripe Cabernet Franc can be leafy and green with harsh tannins and mouth-searing acidity, so it is best to avoid highly spiced curries and fiery chili dishes.

FIVFSCM02_2002 Item# 81855

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