Mount Adams, viewed from a hilltop at Red Willow Vineyard, Fall 2010.

All 'Vine to Bottle' photographs by Alan D. Robertson.

Majestic Cabernet Sauvignon at Red Willow Vineyard.

Sampling at Red Willow.

Yakima River, viewed from a knoll at the edge of Artz Vineyard on Red Mountain.

Looking toward Grandview from the vineyards of Boushey, Fall 2010.

Young tempranillo, planted specially for Fall Line at Boushey Vineyard.

The first few ferments of the season, Fall 2010.

An active fermentation, just punched down.

A final step before press, rinsing the freshly hydrated barrels.

Still retaining a bounty of juice, a fermentor half-full of pomace after the free run has been pumped to barrel.

After the free run is pumped, the back-straining work begins: shoveling the pomace from fermentor to press basket.

Into the press basket the still-juicy pomace goes.

Press begins, as the carefully aligned plate starts its journey into the stainless steel cylinder.

As the plate presses onward, the pomace gives up its remaining bounty.

And a steady flow of new wine is gently pumped to barrel.

Marking the end of a phase, the newly fermented wine finds home in French oak barrique.

From fall to spring, now, one of several bottling days, Spring 2011.

A view of the morning crew (and wine to be bottled), from preparation of the empties to packing of the newly filled.

A closer look at the empties, flushed with nitrogen, as they approach the filling carousel.

And now from the other side, the corking and finishing stations.

Newly filled bottles, stacked and awaiting the next and final phase.

The final phase: capsuling, labeling, and packing.

The skill station: spinning the capsules.

The thrill station: applying the labels.

The final touch.