ERIKA SCHULTZ / THE SEATTLE TIMES
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Wine & Spirits 2008
Lead cellar worker Michael Maltos empties a red-wine fermentor at Mercer Estates in Prosser. The winery's inaugural vintage produced 25,000 cases, with plans for 65,000 cases within five years.
ERIKA SCHULTZ / THE SEATTLE TIMES
Lead cellar worker Michael Maltos empties a red-wine fermentor at Mercer Estates in Prosser. The winery's inaugural vintage produced 25,000 cases, with plans for 65,000 cases within five years.
