The 2017 Cabernet Sauvignon Batchelor's Button opens with dark juicy blackberry essence and subtle tones of sage, dried herbs and sweet bell pepper nuances and purple floral tones, with black plum and black cherry skin aromas in the glass. Medium to full-bodied, the wine becomes strict on the palate, with gripping tannins that firm up and dry out the gumline, ending with a tight finish. Give it another year and bottle before opening.

With an elegant floral loveliness that floats on top of the nose, the 2016 Cabernet Sauvignon Batchelor's Button spills out of the glass with aromas of lavender and lilac with overtones of oak and fruit leather. Medium to full-bodied, the palate is softly underripe with herbal tones, followed fresh red and black fruit notes with purple flowers and a pleasing tannic edge that provides some lift and complexity to the mid-palate. An essence of mocha and lilac play off of subtle blackberry flavors on the lingering finish. 390 cases produced.

The inky ruby/purple colored 2013 Cabernet Sauvignon Batchelor’s Button comes mostly from the Upland Vineyard, yet also has small parts of Petit Verdot and Cabernet Franc from Dionysus and Olsen vineyards. Aged in 42% new French and American oak, it gives up lots of tobacco, damp earth and smoked herbs in a medium to full-bodied, rounded, mouth-filling and thoroughly enjoyable style. Drink it over the coming 7-8 years.

An outstanding effort, the 2012 Cabernet Sauvignon Batcelor’s Button (90% Cabernet, 5% Petit Verdot and the rest Malbec and Cabernet Franc) has plenty of toasty oak, roasted coffee, currants and licorice aromatics, medium-bodied richness and a polished, supple feel on the palate. I love the overall balance here, and this grows on you with its elegance and polished texture. Drink it anytime over the coming decade.

Isenhower’s Cabernet Sauvignon Bachelor’s Button – sourced from Bacchus and Dionysus Vineyards; tinged with Cabernet Franc and Petit Verdot; and in his words “picked October 10 in frenzy after a three-night freeze” – is appetizingly loaded with ripe blueberry and cassis tinged by cedar and vanilla. Pure, polished, and well-balanced, my only reservations about it are its relatively simple fruitiness and a bit of warmth to its otherwise satisfyingly juicy and persistent finish. It should hold up well for at least the better part of half a dozen years. Midwesterners Brett and Denise Isenhower opened their Walla Walla winery just over a dozen years ago, and following early and widespread recognition, they planted their first estate vines in 2008 with designs on eventually growing about half of their fruit. Their diverse offerings typically run to 2,000-4,000 bottles each. Tel. (509) 526-7896