Among the tasty grape/non-grape creations at this Washington coastal winery is this blend of pear juice with Riesling, which offers aromas Bartlett pear, apple, strawberry, cotton candy and honeycomb. Inside are flavors of poached pear, baked apple and cinnamon/vanilla ice cream. There’s a lot of residual sugar (14%), but there’s enough acidity for balance, making it pretty darned yummy. The Roberts family will suggest diners at their Farm-to-Fork Restaurant pairing this with the Sean Grant Dungeness Crab Sandwich, and a portion of the wine’s sales are donated to the Coastal Animal Rescue and Adoption.
Production: 127 cases
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