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Red Blend


Lone Birch


Yakima Valley, Washington


27% Cabernet Sauvignon
22% Syrah
20% Malbec
15% Grenache
7% Dolcetto
4% Barbera
3% Cinsault
1% Merlot
1% Pinot Noir


Our winemaking begins with a pre-sort of the fruit to make sure only ideal clusters get vinified. After being destemmed, a gentle peristaltic pump is used to transfer the must to the fermentation vessel. The wine is fermented in 6 ton stainless steel tanks and 1 ton stainless steel fermentors. Pump-overs, Racks and Returns, and Punch-downs are used to extract tannin and color from the skin. Ideal peak ferment temperatures are 80-84 degrees. After the wine has finished fermenting, it is pressed and settled for 48 hours before going to barrel. Barrels are typically 25%-35% new, and are composed of 60% French, 30% American, and 10% Eastern European. The wine goes through malolactic fermentation in barrel and then is racked. Blending occurs during the 2nd racking, usually in April. Racking continues every 3 months until the wine is finally bottled in September after 11 months in barrel. Prior to bottling, the wine is pad filtered and bottled using screw cap closures.

Tasting Notes

Sourced from grapes grown on our estate vineyard, this red blend imparts a bouquet of dark cherry and spice leading to a smooth finish with soft lingering tannins. Approachable and food-friendly, this wine pairs well with a wide range of dishes.