The aromas draw you into the glass, with notes of blackberry, graphite, dried herb and dark chocolate, with the oak making an impression. The flavors are rich, the acidity high, and the tannins bring a firm grip. It needs time in the cellar to all settle in and come together, but it has all of the stuffing to deliver. Best after 2024 with a long life beyond that.

Rich and structured, with polished red currant, espresso and spice flavors that build tension toward big but refined tannins. Best from 2021 through 2028. 1,800 cases made.

Full red-ruby. Pungent scents of cassis, licorice, black pepper, menthol and fresh herbs; distinctly greener than the Estate Merlot. Supple, dense and juicy on the attack, combining a surprisingly plush quality with streaky acidity. Boasts noteworthy fruit intensity but with some clashing herbal greenness today. A bit disjointed and in need of a couple years of mellowing. Tannins are firm but fine-grained, with the finish showing very good verve. (aged in 40% new oak for 22 months; from Ferguson and Seven Hills Estate)

Displaying dark fruit on the tight and subdued nose, there is a rigidity to the fruit condition of the 2017 Cabernet Sauvignon Walla Walla, with aromas of dark plum skin and dusty purple flowers. Medium to full-bodied, the wine grips the palate with a tannic structure and doesn't let go. The wine continues to linger with a tannic edge as the fruit components of the wine take a back seat, leaving me wanting more finesse and focus.

All Cabernet Sauvignon, the 2017 Cabernet Sauvignon Walla Walla Valley offers a more rounded, earthy style in its blackcurrant, tobacco, chocolate, damp earth, and chocolate aromas and flavors. Rich, medium to full-bodied, and nicely textured on the palate, it's more tannic and chewy than the Columbia Valley effort and will benefit from 2-3 years of bottle age. There are 21,600 cases produced.