Great wine starts here.
The vineyards
Two vineyards. One farming philosophy.
Bosma Estate Vineyard began in 2005 with 10 acres of established wine grapes in the Rattlesnake Hills AVA.
A decade later, Steve and Julie expanded three miles up the road, carving out Diamondback Ridge Vineyard on 50 acres framed by native sagebrush, rugged contours, and Yakima Valley views.
Different sites. Different blocks. Same belief: the wine is only as good as the fruit we grow.
Our legacy is farming. Our craft is wine.
Bosma wines begin long before they reach the bottle. They begin in the vineyard, where Steve and Julie’s work is rooted in a simple belief: you can make bad wine with good grapes, but you can’t make great wine with bad grapes.
That belief shapes every decision - what gets planted, how each block is managed, when fruit is picked, and which small lots are set aside for Bosma wines.
Planted with the land, not against it.
How we farm
Hand-tended, carefully managed, & never rushed.
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From pruning to leafing to harvest, the vineyard work is done by hand. That attention helps keep the fruit clean, evenly ripened, and ready for small-batch winemaking.
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Well-drained soils help the team manage water carefully, supporting vine health without over-irrigating. The goal is not just growth — it is balance.
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Diamondback Ridge was planted with 8-by-5-foot spacing, allowing the team to crop less fruit per vine while maintaining quality across the vineyard.
What we grow
Classic varieties, rare blocks, & clone-driven wines.
Across Bosma Estate Vineyard and Diamondback Ridge Vineyard, we grow a mix of classic Washington wine grapes and smaller, more unusual plantings - from multiple clones of Cabernet Sauvignon to Merlot, Malbec, Syrah, Petit Verdot, Viognier, Roussanne, Muscadelle, Sémillon, and beyond.
That diversity gives Bosma room to make wines with a distinct point of view: single-clone Cabernets, structured reds, textured whites, and limited releases that reflect what each vintage gives.
