Red Diamond Cabernet Sauvignon 2010
Mostly Cabernet Sauvignon with a touch of Syrah and Merlot. After harvest, the grapes were destemmed, crushed and inoculated with Pre- mier Cuvee and Pasteur Red yeasts. To extract the ruby red color and tannins out of the skins, pump-overs and punch-downs were performed twice daily. After seven to 12 days of fermentation on the skins, the wine was pressed off to capture the fruit-forward characteristics typical of Washington state grapes. The wine was aged in a mix of American and French oak barrels for 12 months.