Made with the addition of 2% Merlot and 2% Cabernet Franc and 1% Malbec, the 2018 Cabernet Sauvignon Moonspell opens with aromas of blackberry juice, dusty plum skin and cinnamon-spiced dark cherries. Medium to full-bodied, the palate shows a balanced structure with lifting tannins. At the same time, a growing sensation of elevated alcohol lingers in the esophagus over the dusty and subtly spiced finish. The wine aged for 20 months in 50% neutral, 40% new French and 10% new American oak barrels. Just over 6,000 bottles were filled.

Opening with the aromas of dark, dusty black fruit with touches of oak, graphite and red and purple flowers, the 2014 Cabernet Sauvignon Moonspell is wound with layers of flavor and complexity. Medium to full-bodied, the wine is well-structured and balanced on the palate, leading to a harmonious finish with tannins, acidity and alcohol all in focus and a lingering note of blackberry jus. This shows quite a remarkable quality for the price and is well worth the price of admission. 1,208 cases produced.

My favorite in the lineup was the 2012 Cabernet Sauvignon Moonspell, which is 94% Cabernet and 6% Petit Verdot that spent 20 months in 33% new French, American and Hungarian oak. A borderline fruit bomb, it has tons of ripe cassis, licorice, toasted spice and vanilla oak in a ripe, full-throttle, textured style. It lacks nuance and complexity, but I looove it’s fruit. I suspect it will keep for at least a decade, but I don’t see any need to delay gratification either.

The 2011 Cabernet Sauvignon Moonspell is solid, with ample black currant, crushed rock, spice and toasted-bread aromas and flavors flowing to a medium-bodied, lively, mid-weight red that has at least 5-7 years of prime drinking. Tel. (509) 526-4300; www.bergevinlane.com

Also recommended, but no tasting note given. Dave Harvey recently replaced Dane Steffan Jorgensen as winemaker at this winery founded and run by Walla Walla native Annette Bergevin, Amber Lane, and veteran Washington vineyard developer (and original partner in Canoe Ridge) Gary Bergevin. The wines I tasted tended for the most part to be very sweetly ripe, almost confectionary, as well as significantly marked and occasionally dried-out by their typically 50% exposure to new French, American, and (occasionally) Hungarian oak. (Two “Reserve” bottlings aged for 26 months in two-thirds and 100% new oak respectively were, predictably, the most dried by wood exposure.) Tel. (509) 526-4300