Two summers ago, Kate Webber traveled to Banshee Wines in Healdsburg, Calif., to craft a unique blend for her family’s restaurant group. Drawing from batches of single varietal reds, the wine director of the Webber Restaurant Group composed a pour called “Patriarch,’’ made from cabernet sauvignon, merlot, and a splash of syrah. “I named it for my dad,’’ she says, referring to Steve Webber, who purchased the Groton farm that became the site of the group’s first restaurant, Gibbet Hill Grill. Even the front label of the 2014 bottle pays tribute. It resembles a punch card, a nod to his computer science background. At the group’s Scarlet Oak Tavern in Hingham, executive chef Stephen Sherman makes steak frites, a grilled hanger steak topped with herb compound butter, plated with ultra-crisp shoestring fries drizzled with white truffle oil. Kate Webber had dishes like this in mind as she put together the blend. “It’s got a little give to it and is ready to drink now,’’ she says. Her guests agree, raising a glass to the patriarch himself.

Scarlet Oak Tavern, 1217 Main St., Hingham, 781-749-8200, www.scarletoak tavern.comEllen Bhang

Ellen Bhang can be reached at bytheglass@globe.com.