The Stone River mix in 2006 is 35% Cabernet Sauvignon, 13% Cabernet Franc, 22% Merlot and 30% Syrah; minor tweaks from previous vintages. Though less fleshy and round than the 2005, this new version captures the same fruit flavors of berry, cherry and plum. Persistent and resonant, there is a lingering flavor of menthol or mint that freshens up the finish. ——P.G.(12/1/2009)—— 91

Stunning fruit provides the foundation for this outstanding blend. It’s done in the tight, racy, sculpted style of winemaker Thomas Glase, a style that perfectly matches Tom Waliser’s immaculate fruit. Crisp acids and sleek tannins underscore fruit flavors of berry, cherry and plum, and a peppery streak sprinkled with ground coffee notes, creeps into the lively finish.——P.G.(8/1/2008)—— 93

In 2004 the estate fruit was severely damaged by the freeze, so the blend includes a fair amount from Columbia Valley vineyards. It’s very well made, fragrant and smooth, ready to drink and tasting very good. The flavors are nicely melded and show the mix of primary red fruits but also a bit of spice and a hint of caramel. Though considerably lighter than previous vintages, this is still an excellent effort.——P.G.(3/1/2007)—— 90

A sophisticated blend of 35% Cabernet Sauvignon, 30% Syrah, 20% Merlot and 15% Cab Franc; the winery’s top wine and very close to the quality of the phenomenal 2002. The secret sauce here is the river rock on which the vines struggle to produce fruit. The results are evident; along with a few spots on Red Mountain, these rock-strewn Walla Walla vineyards have genuine terroir. This is densely layered with tart red fruits, framed in vivid acids and already showing its signature minerality. ——P.G.(4/1/2006)—— 94