Myles Anderson and Gordy Venneri create this Super Tuscan-style wine from venerable Sagemoor Vineyard blocks of Cabernet Sauvignon as well as Sangiovese off Dwelley and Kiona as well as Sagemoor. There are whiffs of boysenberry, dusty cherry, Dr Pepper, black plums, dark chocolate and black pepper. Next comes a smooth entry of red plum, dark cherry and raspberry with a pinch of leaf. Pleasing tannins and a squeeze of lime in the finish make this a crowd-pleaser. They suggest serving this with spaghetti and meatballs, and they’ve offered their recipe for the meatballs. While recently sold out at the winery, ask for it at your favorite wine merchant or some of the Northwest’s top restaurants.
Production: 246 cases