There’s much more in store for the senses with this blend of Gewüztraminer, Riesling and pineapple juice, which is a tribute to the Roberts’ family ties to Hawaii. It’s a trip to the tropics, starting with aromas of passion fruit, tangerine and vanilla bean while picking up hints of apricot and pear. The crossover to the palate is luscious, a bit syrupy and rather sweet at 12% residual sugar, yet it’s pretty tasty throughout. At the on-premise Farm to Fork Restaurant, they suggest enjoying this as a brunch wine with one of their giant cinnamon rolls, and a portion of the proceeds for Pineapple Express are pledged to support the Grays Harbor YMCA.
Production: 124 cases