One of the most popular nongrape wines that Dana Roberts creates is this blend of blackberry with Riesling, and it comes with tones of blackberry, black currant and cherry, joined by touches of cocoa powder and dustiness. It’s a luscious, sweet (14% residual sugar) and tasty treat that’s best served well-chilled. At the winery’s on-premise Farm to Fork Restaurant & Bakery, they pair this with Vanilla Bean Cheesecake, and it’s a well-supported bottling among the Grays Harbor and Pacific Master Gardeners, who receive a portion of the proceeds. And no, that’s not a Tibetan Swamp Bear on the label. It’s Khaless Roberts, one half of the family’s chow chow duo.
Production: 187 cases
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