Aromas of spice, red currant, licorice, and a touch of cola. Palate has focused, rich red and black fruit flavors and chalky tannins. 56% Merlot, 22% Cabernet Sauvignon, 11% Cabernet Franc,11% Malbec. Arianses, Ciel du Cheval, Stone Tree, Chandler Reach, and Verhey vineyards. Aged 21 months in French, American, and Hungarian oak. 15.1% alcohol. 200 cases produced. — Sean Sullivan

A Bordeaux blend dominated by Merlot, this soft, round red shows a strong streak of vanilla tea around the black cherry fruit. The drying tannins seep into a lingering finish, which also features sweet baking spices and more of that same vanilla. -- P.G. (5/1/2011) -- 87 — Paul Gregutt

An Italian word meaning "link together," Abbinare from :Nota Bene Cellars links together varietals and vineyards from around the State of Washington. Winemaker Tim Narby anchors the blend with 56% Merlot from Arianses Vineyard on the Wahluke Slope and Ciel du Cheval on Red Mountain. The beauty of blending is evident in the nose with dark cherry aromas mingling with notes of eucalyptus, vanilla, earth and floral perfume. The palate offers sweet cherry, plum and spicy vanilla that fades on the finish to marshmallow and cherry. — Chuck Hill

A blend of 39% Cabernet Sauvignon, 39% Merlot, 20% Cabernet Franc and 2% Petit Verdot, this is a striking red. Deep ruby colored, it emits sultry aromas of wild berries, cherries and orange peel, with scents of roses, violets and oriental perfumes. The flavors are lavish and well saturated, like macerated fruits. On the back, the spiced berries are mixed with chocolate, licorice, scorched earth, French roast and kirsch liqueur. A bit of alcoholic thrust (15.3%) emerges on the finish, but is kept in check by fine fruit-acid balance and ripe tannins, making for a lingering, sensuous aftertaste. — Rand Sealey

Abundant wood spice notes along with red currant and licorice. Broad and expansive on the palate with fo- cused red and black fruit flavors and chalky tannins. Alcohol shows through at times. 38% Cabernet Sauvignon, 37% Merlot, 25% Cabernet Franc. 15.3% alcohol. 200 cases produced. — Sean Sullivan

Composed of 66% Cabernet Sauvignon and 32% Merlot plus 2% Cab Franc, this wine has a dark purplish color and rich aromatics of wild raspberries, cassis, huckleberries, rose petals, roast coffee and lavender. The flavors are deliciously rich and supple, redolent of red and blue fruits infused with scorched earth and minerals. On the back, there are opulent tones of chocolate, mocha, espresso, and vanilla bean, along with touches of toasty oak (67% new French) cinnamon bark and nutmeg. The moderate acids and tannins are intermixed with the above elements and enough grainy texture to pull the wine together into a lusty, warm (15.7% alcohol) but not hot finish. — Rand Sealey

Aromas of toast along with herbal notes, pickling spice, pepper, vanilla, and dark fruit. On the palate, a flavorful wine with plush fruit, soft tannins, and a lingering finish. 66% Cabernet Sauvignon, 32% Merlot, 2% Cabernet Franc. Aged 21 months in French (67%) and American oak. 75 cases produced. — Sean Sullivan

This blend of 56% Cabernet Sauvignon, 15% each of Merlot and Cab Franc plus 14% Malbec, displays a deep ruby color and a rich, smoky blackberry, huckleberry and currant nose, with scents of crushed roses, sandalwood cigar box and rubbed sage. On the palate, the flavors are deep and well saturated, intermixed with licorice, Swiss chocolate, roast coffee and scorched earth. The back picks up notes of dried berries, roasted nuts and cinnamon bark on a moderate tannin and acid finish. — Rand Sealey

An aromatic wine with spice, currant, whiffs of licorice, and dark fruit. Well stitched together on a luscious, broad palate that shows tart fruit flavors, grainy tannins, and a long finish. 56% Cabernet Sauvignon (Champoux, Kiona), 15% Merlot (Conner Lee, Ciel du Cheval), 15% Cabernet Franc (Chandler Reach), and 14% Malbec (Verhey). 15.4% alcohol. 175 cases produced. — Sean Sullivan

Much more accessible than the winery's 2006 Syrah, this mixes muscle and meat, highlights from smaller component parts (Mourvedre and Grenache) and overall clever blending. While bringing in the tart red fruit, the composted leaves, the moist loam and light funk of Washington Syrah, it also shows some pretty baking spices and a tight, precise finish. -- P.G. (5/1/2011) -- 91 — Paul Gregutt

A co-fermentation of 94% Syrah and 6% Viognier, this displays a deep ruby color and terrific aromatics of boysenberry, blackberry and huckleberry with scents of crushed roses, lavender and violets. The dark fruit flavors are thick and voluptuous, the essence of Red Mountain, intermixed with licorice, cocoa powder, scorched earth and silty minerals. The texture is at once svelte and chewy, with earthy macerated berry fruits on the back that glide effortlessly into a warm, roasted nut imbued ripe tannin finish. — Rand Sealey

Aromatics of blackberry syrup, blueberries, toast, and peppery spice. Palate is big, thick, and tart with a tannic lick. Alcohol occasionally shows through. 94% Syrah, 6% Viognier. Aged 21 months in French and American oak (50% new). 15.7% alcohol. 100 cases produced. — Sean Sullivan

Lovely delineation here, the berry/cherry fruit framed with coffee and chocolate from a 50/50 mix of French and American oak barrels. The surprise is the addition (via co-fermentation) of 6% Viognier, which stabilizes color and gives a pleasing, floral/citrus lift to the scents and flavors. Good balance and follow through. -- P.G. (5/1/2011) -- 91 — Paul Gregutt

This blend of 65% Grenache and 32% Syrah from Stone Tree Vineyard, plus 3% Mourvedre is deep and savory. It exhibits a ruby color, an intriguing raspberry, boysenberry and wild currant nose with scents of twisted orange peel, burnt sage and dried roses. The flavors are thick and chewy, intermixed with semi-dried berries, red licorice, chocolate, mocha and silty earth, followed by a squeeze of orange and pomegranate juices along with an infusion of framboise liqueur on a sweet-dry finish. — Rand Sealey