The intriguing 2005 Cima, a blend of 50% Sangiovese, 16% Cabernet Sauvignon, and the balance Merlot and Petit Verdot that spent close to 5 years in barrel. Dark ruby red in color, it displays an alluring nose of cigar box, leather, cherries, cassis, and blackberry with the oak totally integrated. This leads to s velvety-textured, ripe, succulent wine with a sense of elegance and outstanding length. This complex effort will be at its best from 2013 to 2020 if not longer. Reininger Winery opened its doors in 1997. The wines are made by Chuck Reininger with lots of family help with winery operations.Tel. (509) 522-1994; www.reiningerwinery.com

The collection begins with the dark ruby-colored 2003 Cima, a wine aged in barrel for 5 years. It is made up of 53% Sangiovese, 28% Cabernet Sauvignon, and the balance Merlot and Cabernet Franc. Reininger’s take on a Super-Tuscan has a fragrant bouquet of cigar box, cinnamon, clove, rosemary, cassis, and black cherry. Smooth-textured on the palate with well-integrated oak, this elegant effort is already revealing complexity, likely the result of its extended stay in barrel. This lengthy effort can be enjoyed now and over the next 6-8 years. Reininger Winery opened its doors in 1997. The wines are made by Chuck Reininger with lots of family help with winery operations. The Reininger label is reserved for wines produced with Walla Walla grown grapes while the Helix label, reviewed separately, is used for Columbia Valley fruit.Tel. (509) 522-1994; www.reiningerwinery.com

Cima is just now releasing its 2002 vintage. It’s a brave project, which is attempting to make a super Tuscan-style of wine using Washington grapes. Cima is not there yet, but the ’02 is a big step forward, with more texture, weight and depth than the rather bland 2001. Here there is fruit substantial enough to carry extra flavors of wood spice, butter and caramel with grace. ——P.G.(7/1/2008)—— 90