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.

The multi-faceted ‘Red Diamond’ wines showcase the unique personality of Washington’s grapes —a stylish Merlot, a confident Cabernet, a bold Shiraz and a smooth Chardonnay. These are food-friendly, straightforward wines, designed for approachability and easy-drinking.