Renowned grower Mike Sauer vacations near Grays Harbor, and he after he visited Westport Winery and met winemaker Dana Roberts, he began selling some of his prized grapes to the Roberts family. This blend of Sangiovese and Petite Sirah builds aromas of strawberry freezer jam, plum, boysenberry and cherry juice, which are joined by hints of cocoa powder, cinnamon, espresso and oregano. There’s delicious depth on the entry, starting with cherries covered in dark chocolate and carrying into boysenberry as acidity and tannins build. The finish brings along notes of crushed oregano and Kona coffee. Approaach this as if it were a Super Tuscan-styled wine, so consider pairings along the lines of antipasto or with dishes featuring Italian sausage, pesto or marinara sauces. At the winery’s Farm to Fork Restaurant, they suggest their Garlic Tenderloin. And a purchase of this wine supports the Museum of the North Beach in nearby Moclips.
Production: 274 cases