A blend of Cabernet Franc, Cabernet Sauvignon and Petit Verdot, the 2016 Columbia Valley Red Wine has a core of soft red and black fruit on the nose, with a definitive line of minerality, followed by delicate florals and subtle savory aromas. The palate is bold, vibrant and focused, with round and voluptuous dark fruit that melts into a balanced tannic structure. The wine shows depth and breadth on the long, thought-provoking finish that possesses excellent focus. With fruit coming from all of the estate vineyards on Red Mountain, only 341 cases were made.

The 2014 Columbia Valley Red Wine reveals aromas of plum preserve, black cherries and milk chocolate, followed by a super ripe, porty palate with low acidity, baked fruit flavors and an alcoholic kick that belies its labelled 14.9%, concluding with a chewy, oak-inflected finish.

A blend of Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot and Malbec, the 2013 Columbia Valley Red Wine from Corliss sports a deep ruby/purple color as well as textbook notes of crème de cassis, lead pencil shaving, smoke tobacco and hints of leafy herbs. Full-bodied, concentrated, pure and incredibly elegant, this is a gorgeous red that will benefit from short term cellaring and keep for two decades or more.

The 2012 Columbia Valley Red Wine is another rock star Bordeaux blend that’s made from 50% Cabernet Sauvignon, 29% Cabernet Franc, 13% Merlot, and the balance Petit Verdot and Malbec. It was aged 28 months in 65% new French oak. Notes of cassis, tobacco leaf, lead pencil shavings and black currants all emerge from this rich, full-bodied and concentrated effort that has a big, layered texture, no hard edges and impeccable balance. It’s slightly more approachable than the straight Cabernet, yet should nevertheless evolve for just as long.