Grays Harbor winemaker Dana Roberts has developed quite a tasty porfolio of sparkling wines, and he’s lifted this ancient and healthy fruit beyond Grenadine syrup with these bubbles. Aromas also offer hints of cherry juice, plum, raspberry and milk chocolate. The frothy drink is rich and luscious with a fascinating bit of viscosity on the midpalate that’s surrounded by pom juice, plums and cherries. There’s lots of sugar (17%), but the fruit’s natural acidity helps give it balance, as does some dusty minerality in the finish. At the Westport Winery’s Farm to Fork Restaurant, they suggest pairing it with Coconut Cream Pie, and a healthy portion of the sales go to the Polson Museum in Hoquiam.
Production: 294 cases