Abbinare is Italian for, 'link together' This is a blend of 45% Merlot (Arianses and Ciel du Cheval), 33% Cabernet Sauvignon (StoneTree) and 22% Cabernet Franc (Dineen). It shows a deep ruby color and aromas of blackberry, cherry and plum with scents of wild rosebuds, mulberries, tobacco and incense. The medium-full bodied flavors are ripe and generous, intermixed with licorice, bittersweet chocolate and minerally earth, and then goes directly to a ripe, chewy moderate dryish tannin finish. 18+/20 points. —Rand Sealey

Sourced from a well-chosen group of top vineyards, this Bordeaux-style blend is nicely focused with a crisp mix of raspberry and cherry fruit flavors. The supporting acidity and overall freshness, in spite of the extra bottle age, suggests that this may be cellared until 2019 or longer. P.G. (9/1/2014) —Paul Gregutt

This 100% Cabernet Sauvignon exhibits a semi opaque purplish color and a bold, smoky nose of blackberry, cherry, cassis, dried roses, bayberry, sandalwood and smoldering incense. The dark fruit flavors mirror the aromatics with a thick, chewy texture that is intermixed with cola, bittersweet chocolate, roasted coffee beans and alluvial minerals. The back reveals sensations of squeezed berries, kirsch liqueur and creme de cassis, followed by bright fruit acids (6.56 g/L) on the ripe tannin finish that is seasoned with light oak (17% new French) and dashes of spice and dried herbs. 18.5/20 points. —Rand Sealey

A Cabernet Sauvignon Dry Red Table wine from , Yakima Valley, Columbia Valley, Washington, USA, Review by Jeb Dunnuck WA # , #213 (Jun 2014) Rating: 92 Drink 2014 - 2024 Cost: $40 Moving to the Bordeaux-styled blends, the 2010 Dineen Vineyard Cabernet Sauvignon is a smoking effort that oozes black currants, black raspberries, toast, spice and hints of chocolate to go with a medium-bodied, elegant, fresh and yet nicely concentrated profile on the palate. Possessing solid ripeness as well as plenty of texture, it's beautifully balanced and opens up nicely in the glass. While it will evolve gracefully for upward of a decade, there's no harm in cracking bottles today. —Jeb Dunnuck

This is the first Dineen designate from :Nota Bene, and it's worth chasing down. Focused dark purple and black fruits line up, cherry, plum and cassis‚ with a rich layer of espresso and a lick of graphite following. The 22 months in barrel brings an interesting hint of caramel to a nicely balanced finish. P.G. (9/1/2014) —Paul Gregutt

This combination of 75% Cabernet Sauvignon and 25% Merlot offers a deep ruby color and aromas of blackberry, cherry, cassis, black roses, sandalwood, tobacco, juniper berries, black violets and smoldering incense. The dark fruit flavors are classically styled, yet lavish and saturated, with notes of black licorice, Swiss chocolate, French roast and Radar Hill alluvial minerals and earth. The back reveals sensations of gently roasted sweet berries and nuts, kirsch liqueur, creme de cassis, graphite and fruit confit. The oak is light (25% new French) and the alcohol comes in at 15.09%, but is tempered by balanced acidity (5.96 g/L), leaving the fruit and terroir to speak for the wine. 19/20 points. —Rand Sealey

A Cabernet Sauvignon Dry Red Table wine from Columbia Valley, Washington, USA, Review by Jeb Dunnuck WA # , #213 (Jun 2014) Rating: 91 Drink 2014 - 2024 Cost: $35 Made from 75% Cabernet Sauvignon and 25% Merlot, the 2010 Conner Lee Vineyard Cabernet Sauvignon exhibits classic Cabernet character with its wild herb, cedar, tobacco leaf and black currant-styled fruit profile. Medium to full-bodied, beautifully textured and balanced, with an overall seamless feel, this outstanding Cabernet Sauvignon can be consumed anytime over the coming decade. Given what high-quality Cabernet sells for these days, it also happens to represent a smoking value. — Jeb Dunnuck

This blend is made with 75% Cabernet Sauvignon and 25% Merlot, all Conner Lee fruit. Firm and supple, it's loaded with raspberry and cherry fruit that goes deep and stays balanced. One-quarter new French oak was used. P.G. (9/1/2014) — Paul Gregutt