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www.buyersandcellars.ca Cellar Profile
In 1983, with a small truckload of borrowed fruit and a rented cellar, Rob Griffin and his wife Deborah Barnard established Barnard Griffin Winery. Since that time, it has become one of Washington’s most enduring and award-winning wineries. Nearly half of the wine produced comes from their estate vineyard, Caroway, while the remaining fruit is sourced from some of the best vineyards in Washington State. Since inception, Barnard Griffin has cultivated strong partnerships with vineyards and viticulturists throughout the Columbia Valley. These wines are distinctly Washington, with ample weight and expressive fruit, framed beautifully with elegant structure and terrific length.
Region
Columbia Valley was granted AVA status in 1984. Located on the eastern side of Washington, it is the largest AVA in the state, responsible for 99% of total wine production. With its dessert-like conditions (average annual rainfall is only 6-8 inches per year), irrigation is a necessity. The Columbia River, as well as snowmelt from the Cascade Mountains, supplies the region’s water for agriculture. Washington has an interesting dynamic between winemakers and grape growers in that they are often exclusively ‘Makers’ or ‘Growers’. Today, nearly 50% of Barnard Griffin’s fruit is grown on the estate.
Vineyard
This 2017 Merlot was sourced from four vineyards: Black Rock (Yakima Valley); Vinagium (Red Mountain); Caroway (Columbia Valley); and Lonesome Spring Ranch (Yakima Valley). All vineyards are farmed sustainably.
Varieties
Merlot, which in French means ‘The Little Blackbird’, is the second most popular red grape in America (after Cabernet Sauvignon). Known for being soft, ripe and elegant, most Merlots are easy drinking reds that go well with food but can be enjoyed on their own. It is believed that the first time the grape was used in making wine was in the late 1700s when a French winemaker in the Bordeaux region formally labeled the grape as an ingredient in his Bordeaux blend. When the grape arrived in California in the mid-nineteenth century, instead of being blended with Cabernet Sauvignon, American winemakers began making wines using 100% Merlot.
Winemaking
100% Merlot. Pump-overs twice a day. Pressed at 2-6% sugar. Peak fermentation temperature 85°F. Aged 19 months in a combination of new and neutral European oak barriques.
Tasting Notes
This is stylish, flavourful and well-made Merlot sourced from four premium vineyards in the Columbia Valley, Yakima Valley and Red Mountain AVAs. Luscious dark fruit is supported by fine-grained, ripe tannins and gentle acidity. Hints of toasty oak and vanillin round out the profile. Absolutely delicious.