Aromas: Developed aromas of dried red currant, roast fig, smoke, and leather. Flavors/experience: Deep garnet hue. Medium-high acidity. Stewed plum, brambly blackberry, and cassis.

Aromas: Ripe red cherry, pomegranate pith, dried sage, clove, toasted hazelnut, and mushroom. Flavors/experience: Medium ruby hue. Fresh-squeezed cranberry and pomegranate are balanced by

Aromas: Dark plum, bell pepper, basil leaf, licorice, and black peppercorn. Flavors/experience: Fresh blackberry, cocoa, espresso, and mint. Pronounced acidity and firm tannins pay

Aromas: Dried red currant, leather, mushroom, earth, and dill. Flavors/experience: Lively acids, with flavors of tart cherry, baked raspberry, stewed plum, and boysenberry. Fine,

Aromas: Pronounced raspberry, stewed plum, butterscotch, brown sugar, and vanilla. Flavors/experience: Medium-high acidity. Ripe blackberry, black currant, salinity, and black tea transitions to structured

Aromas: Ripe cherry, fresh green and roasted red bell peppers, tobacco, smoke, roast shallot, cedar box, and smoked almond. Flavors/experience: Medium-high acids, tart cherry

Aromas: Dried currant, baked plum, prune, roasted chili pepper, cedar, molasses, scotch, and cola. Flavors/experience: Rich layers of ripe fruit acidity, cassis, blackberry and

Aromas: Candied cherry, roasted tomato, crushed oregano, thyme oil, leather, black pepper, and peat. Flavors/experience: Medium-deep ruby-tawny hue. Lively and bright acids. Flavors of

Aromas: Nectarine, fresh bell pepper, grass, and mushroom. Flavors/experience: Fresh acidity, ripe peach, and tangerine, with a lingering honey finish. Very well balanced. Very

Aromas: Black currant, cigar box, wet earth, mushroom, and graphite. Flavors/experience: Lively acids, layers of huckleberry jam, maple syrup, mocha, and peat. Balanced tannin,

Aromas: Baked blackberry and plum pudding, green bell pepper, dark chocolate, coffee, black tea, caramel, and vanilla. Flavors/experience: Medium-high acidity profiles cassis, jammy dark

Aromas: Black cherry, rose, red beets, prune, leather, and wet slate. Flavors/experience: Modest acidity. Cherry, cola, graphite, medium tannin, and a medium length peppery

Aromas: Raspberry, cherry kirsch, grapefruit peel (white flesh), leather, and black pepper. Flavors/experience: Tart pomegranate, bramble berry, and slate. Lively acids, silky tannins. A

Aromas: Plum, chocolate, black tea, dried herbs, and vanilla. Flavors/experience: Modest acids present layers of rich chocolate, spice, earth, and coffee. Soft tannin leads

Aromas: Layers of tropical fruits, coconut water, oregano, toast, and smoke. Flavors/experience: Lively acids show flavors of pineapple and lemon curd. A supple, lingering

Aromas: Ripe red cherry and baked strawberry. Cinnamon, baking spice, licorice, and caramel. Flavors/experience: Lively acids compliment this full bodied Columbia Valley wine. Complex