The 2016 Merlot is open-knit and a softer style, with subtle baking spices and a general plummy character in the glass. Medium-bodied, the palate is clean and softly tannic, with a straightforward and uncomplicated finish. This represents a good buy. I can see this being versatile on the table, working very well with a lot of different dishes, between burgers and pizza. 585 cases made.

The charming, easy drinking 2013 Merlot from Columbia Valley (there’s 4% Cabernet Sauvignon in the blend) offers lots of black fruits, roasted coffee bean and a touch of vanilla in a medium to full-bodied, delicious style. Drink it over the coming 4-6 years.

Starting the reds and a soft, supple and quaffable effort that’s very well made, the 2010 Merlot Columbia Valley has loads of black fruits, coffee and chocolate aromas and flavors to go with a plump, medium-bodied palate. Drink it over the coming 2-4 years. www.noveltyhilljanuik.com

Originating in Ciel du Cheval, Klipsun, and Weinbau vineyards (the sites chosen for this generic vary with vintage), Januik’s 2009 Merlot features fresh, juicy, cherry with a smoky overlay and a bitter herbal edge. While not terribly complex, it’s infectious and satisfyingly long. Ste. Michelle veteran Mike Januik founded and runs the winery that bears his name in parallel with Novelty Hill (covered separately in this report), and the same recent vintage, high-tech production facility is employed with essentially the same aesthetic goals for wines of each label. The affable and insightful Januik has been in a position to cultivate close relationships with many if not most of Washington’s top grape growers, so it’s no surprise that his roster of suppliers is impressive, resulting in relatively consistently high quality. (Among the current collection, only a “Red Wine” comprising whatever barrels of Bordelais varietals are left after the blending of single-vineyard bottlings – and thus still emanating from a who’s who sites – disappointed.) Fermentative extraction for reds here is almost entirely via pump-over and of only 6-8 days duration, as Januik warms his musts in order to get alcoholic extraction to begin early and is at pains to moderate tannins. Reds typically go to barrel (generally half new) before reaching complete dryness; though rather than there being any rule, Januik opines, “after handling 700 red wine fermentations a year” for a decade at Ste. Michelle, “you get a certain feel and it’s not hard to tell when a wine is ready to press-off.” Januik commutes from Woodinville to visit nearly all of his vineyard sources on a weekly basis during the growing season in order to check on “his” blocks of vines. Tel. (425) 481-5502

The 2008 Merlot offers a similar personality as the Red Wine cuvee but has more structure, better balance, and a moderately lengthy finish. Drink this solid value over the next 4-5 years. Consistent excellence is the theme at Januik Winery where quality wines and fair prices go hand in hand. The latest collection includes two white wines.Tel. (425) 481-5502; www.januikwinery.com