The nose of the 2018 Frederick is firm and dark-fruited with notions of baked earth, herbs and spiced plum compote. Medium to full-bodied and with a dusty expression, the palate offers flavors of sweet blackberries and dark cherries before turning to a tannic edge with succulent acidity over the lingering, dusty finish.

A blend of Cabernet Sauvignon, Cabernet Franc, Merlot and Syrah, the 2017 Frederick opens with just-ripe dark red and black fruit tones with a firm undercurrent of green herbs, bell pepper and dusty leather. Medium to full-bodied, the palate is juicy with dusty and floral flavors of dried tobacco, turned earth and roasted coffee bean and firm tannins that grip the gumline. Ending with a complex finish, lasting impressions of dried herbs and blackberry skin linger in the mouth with persistence. The wine rested for 19 months in all French oak, 40% new. Just over 3,600 bottles were filled.

Beginning with a red-fruited nose, the 2016 Frederick has generous aromas of dusty dark cherries, red florals and focused spices. Full-bodied on the palate, the wine is strict with building tannins and seems to be just a touch tight right now—it will take a few years to settle and come into focus. The wine is expressive with a focused acid structure that is pleasing and will easily pair with grilled red meats and chops. It ends with a long, lingering finish with black cherry and hints of sage over soft oak tones. 3,604 cases were made.

Another blend dominated by Cabernet Sauvignon and Merlot, the 2015 Frederick isn't too far from the Uriah, offering up aromas of spicy berry fruit and a juicy, medium to full-bodied palate with an attractively textural attack, powdery structuring tannins and juicy acids.

One of my favorites in the lineup, the 2014 Frederick checks in as a blend of 57% Cabernet Sauvignon, 13% Merlot, 22% Cabernet Franc and the rest Petit Verdot and Malbec. It has classic notes of cedary spice, lead pencil shaving and currants as well as medium to full-bodied, richness, solid overall balance and building tannin. I suspect it will benefit from short term cellaring and keep for a decade.