I wasn’t aware of the Grower’s Project (more) until I was introduced to it by the Texas Wine Club. I mean, that’s the main purpose of the club – right. Yes, but I now need to go to The Source for more.
![](https://www.gritsandwine.com/wp-content/uploads/2023/06/20230609_171426-473x1024.jpg)
The wine smells of deep black fruit but tastes of blackberry, black pepper and is that tobacco or tomato leaf?
Paired against a spaghetti squash liberally tossed with a spicy Arrabbiata sauce with black truffles (not homemade – Truff) and garnished with parmigiana cheese, the only description for this wine was
Mmmmmm….
It became very earthy (in a good way) – more “shroomy” (thanks Reese for the description). The sauce emphasized the fruit and brought out berry notes with just a touch of vinegar.
The truffle brought out the spices and sweetness of the wine, while the wine highlighted that “shroomy” flavor of the truffles.
Final Thoughts
Unfortunately, get a mouthful of too much squash and the vinegar really came out on this one. The sauce wasn’t as spicy as I was expecting, so probably could have gone with a GSM, which would have tolerated the squash better. This one needs my BFF’s lasagna – laden with spicy sausage and cheese. Or just a good steak.
It was a good choice for a meatless Friday, but I’d rate it as more of a Wednesday wine. New to my rating system – read more here.