The 2018 Columbia Valley Cabernet Sauvignon opens to aromas of dark cherry skin and black plum with elements of graphite and white rock as a spicy floral element sways from the glass. Medium to full-bodied, the wine is balanced with firm tannins and succulent acidity that will no doubt drink better in time but is also food-friendly in youth. The wine concludes with a long finish that has me craving grilled chops.

Shifted more into the red fruit category, the 2017 Columbia Valley Cabernet Sauvignon offers aromas of black raspberry, dark cherry skin, red plum and redcurrant with subtle notions of dried sage and thyme, with a silky red floral lift. Medium to full-bodied, the wine is delightful and nimble across the palate, showing energetic acidity with baked earth elements and dusty plum in the mouth. Concluding with a long, winding finish, flavors of bitter dark chocolate and juicy currant remain in the mouth with black tea tannins.

The 2016 Columbia Valley Cabernet Sauvignon has a dark-fruited nose of generous, ripe black fruits, with plump blackberry, cassis and currant. The palate has a good base of acidity with structuring tannins that build across the mid-palate. The finish is fruity and spicy ending with red fruit and cinnamon on the aftertaste. This is a delicious wine, and only 400 cases were made for the world.

The 2015 Columbia Valley Cabernet Sauvignon exhibits notes of smoky red-black fruit, cigar wrapper and loamy soil. On the palate, it's medium to full-bodied, firm and chewy. It's going to require some patience, but the tannins are not overly aggressive or drying.

The 2014 Columbia Valley Cabernet Sauvignon (100% Cabernet) offers classic black fruits (currants, plums), graphite and licorice aromatics, medium to full bodied, a rounded, nicely concentrated palate and a great finish. It's a classic Columbia Valley Cabernet to enjoy anytime over the coming decade or more.