The term "Fouled Anchor" is when a ship's anchor snags or becomes "entangled" preventing one from leaving, or opening a port. This Non-Vintage Port is thus an entanglement of Cabernet Sauvignon, Syrah and Merlot, a different grape each year. A ship doesn't want a fouled anchor, but you will enjoy untangling this delicious blend. The "Fouled Anchor" is the emblem worn by Chief Petty Officers in the US Navy. All Naval Officers know that their ultimate success revolves around the abilities of their Chief Petty Officers. This Fouled Anchor Port is therefore in celebration of all the Chief Petty Officers that owners, Bob and Crista Claar Whitelatch, have worked with (the Chiefs would say "for") in their combined 51 years of Naval Service. This Non-Vintage Port is the product of the last six harvests. It is a combination of Cabernet Sauvignon, Syrah and Merlot, a different grape each year, depending on which one will add the most to the blend. Enjoy! "Fair Winds and Following Seas".
Product Information Specifications for NV Claar Cellars "Fouled Anchor" Columbia Valley Port 500 mL Below:
An Amontillado style Sherry from biodynamically grown Palomino grapes. The Palomino Fino has profound hazelnut-like aroma, that is smooth and light bodied on the palate. Aged and blended using the Solera method. The Demeter certified biodynamic Palomino grapes are grown by Gena Nonini of Marian Farms. Pairs well with soups, salads, hors d'oeuvres such as almonds and olives, and dry cheeses. Andrew and Laurel Quady left crowded southern California and their jobs in pyrotechnics and merchandising to pursue their dream a non-urban way of life making wine. Returning to school, Andrew graduated with a Masters in Food Science-Enology from UC Davis and Laurel became a licensed CPA. In 1975, at the urging of friend Darrell Corti, they made their first port from Amador County Zinfandel at the now defunct Lodi Vintners where Andrew was working as an assistant winemaker.pIn 1977, settled in Madera in Californiaas Central Valley with Andrew working at Heublein, they built a small winery behind
2013 The Ojai Vineyard Kick On Ranch Riesling Dessert Wine 375 mL
Manufacturer: The Ojai Vineyard
Brand: The Ojai Vineyard
We have been making dessert wine from viognier grapes since 1996 and over the years have learned what attributes we like to see in this very sweet dessert wine. So when choosing to make an dessert wine out of riesling we knew we had the experience, but this great grape surprised us. Riesling's perfume and natural acidity are wonderful attributes that brings a level of drinkability and deliciousness we hadn't seen before in such a sweet wine. You can't make real ice wine in California, but making it our way--taking healthy grapes to a commercial freezer-has its advantages. Instead of waiting for that rare day that is cold enough to pick frozen grapes on the vine, we can choose to harvest when the grapes are at the peak of flavor. Our ice wine grapes are picked, driven to a commercial freezer, and then brought to the winery a few days later for pressing. By pressing grapes while still frozen ice crystals are left behind, and only concentrated grape juice is recovered. The press juice was drained into older barrels for fermentation and aging and then bottled into half bottles in the spring. The evocative aromas of peach and pear are followed by flavors of honey, peach and buttered toast. This full throttle sweet wine is a perfect match for fruit desserts like pie or cobbler and has enough floral riesling character to stand up to chocolate as well.
2009 Stonehedge Late Harvest Chardonnay Mendocino County 375 mL
Manufacturer: Stonehedge Winery
The grapes for the 2009 Late Harvest Chardonnay come exclusively from the Manchester Ridge vineyard of Mendocino County. This luscious, deeply hued golden elixir opens with captivating aromas of ripe apricot, jasmine blossoms, golden apple and sultanas. Full-bodied with balanced acidity, flavors of pear, peach and creamed honey with a dollop of vanilla lengthen into a long, smooth finish. Careful tending of the vineyard provided optimal growing conditions for the Chardonnay grape. However, the rare conditions of 2009 allowed botrytis cinerea or "Noble Rot" to take hold on the grape skins, and you can reap the rewards! To balance sweetness with natural acidity, grape lots were selected in the vineyard and then hand sorted at the winery. The grapes underwent a very slow fermentation over six weeks at low temperature. Upon completion of fermentation, the wine was moved into oak barrels for 12 months, and then placed in stainless steel tanks until bottling without filtration in late 2012."