Aromas of black currant, berry, and barrel toast. Concentrated and rich, with deep, ripe fruit flavors of black currant and cassis. Ripe tannins are balanced by bright acidity and spiced oak in the finish. Drinkable now, but will develop additional complexity with a few years cellaring.

One of the most exciting discoveries of the Platinum is this Bordeaux-style blend from one of the Northwest's newest wineries and brightest young stars. Winemaker Tim Narby's first release is a stunner, thanks to its ripe blackberry, plum and oak aromas, sweet fruit and spicy flavors. Well-managed oak, perfect tannins, fleshy flavors and bright acidity give this all the balance one could hope for. Won gold at the Seattle Wine Society Competition.

Dense, rich and concentrated, a chewy mouthful of black cherry, mint, black pepper and dusky, spicy oak flavors that linger on the firm, fine-grained finish. Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot. Best from 2006 through 2012. 182 cases made. (HS) —Harvey Steiman

Aromas of graham, mint, cedar, and red currant. Bright, concentrated flavors of red currant and graham. Focused, with an extremely long finish of ripe fruit and soft tannins. Intense yet balanced; pair with roast tenderloin of venison.

Owner/winemaker Tim Narby honed his skills as an amateur winemaker in the Boeing Wine Club. His success at this level has translated to a winning first professional release, where the focus is on vineyard-designated Bordeaux-style blends. This fantastic effort from Yakima Valley grapes opens with aromas of vanilla, boysenberries and earthy complexity, followed by flavors of black fruit, tar and oak. Smooth well managed tannins and balanced tannins lead to a long, complex finish. Pair with prime rib or hide in the cellar for a decade or so.

Dense and focused, with lots of black cherry, black pepper and spicy oak flavors on a sharp-edged frame. Needs to flesh out. Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot. Best after 2006. 156 cases made. (HS) — Harvey Steiman

Perfumed barrel-toast spice, berry, and plum aromas. Juicy and opulent, big and rich, with mouthfilling flavors of berry and plum. Forward, with a long finish of fruit and barrel spice. Match with braised beef and red wine sauce.

Ripe, plush style has plump texture, spicy oak and a lovely core of black cherry and currant fruit to carry it off. Needs to soften. Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot. Best from 2006 through 2010. 165 cases made. (HS) — Harvey Steiman