Why do we call our ”port” Starboard? Because it is not port. Genuine port comes from a region in Portugal, the Douro River Valley. Starboard - the nautical term for right (as opposed to port - left) is unique to our place. How is Starboard different? We use the same grape varieties and similar methods as in the Douro, but our climate is warmer and the soils different. Instead of 140 proof fortifying brandy, we use a neutral grape spirit, 190 proof, for fortifying. We use 60 gallon barrels instead of 140 gallon pipes used in Portugal. Starboard matures earlier and has a riper more voluptuous flavor.
Grape Varietal: Port Blend
Type: Still wine, Fortified
Ultimate Beverage Challenge 92 points - 2018 Ultimate Wine Challenge (Tried and True Award) - The robe is medium tawny with hints of garnet. The aromas of red plum, brandied cherry and burned oranges are powerful on the nose. The palate reveals notes of roasted spice, iodine and tobacco and leads into a warming and long finish. (Jun 2017)
UBC Finalist 100 points - This fortified wine is made in a Port style by a California producer who has mastered the craft of fermenting Portuguese grape varieties over several decades. It is sweet and fortified, but also elegant, well balanced and not cloying. Nicely concentrated plum and chocolate flavors lead to a vivid, lingering finish.
Wine Enthusiast 92 points - Herbal aromas mix with baking spices and cassis notes on the nose. It hits the palate rich and sweet with concentrated raspberry flavor, followed by citrus zest, nutmeg and dried cherry elements. A soft suede finish keeps is dry and refreshing. (Dec 2016)
|WINE MAKER NOTES:|
|The grapes in Batch 88 are primarily Tinta Roriz from the Madera area. The vineyard is managed to give loose bunches and a small crop. The blend is smooth and soft with a chocolate raisin character. Several different vintages are used in the blend which has an average age of about 5 years. In the port business this type of blend is called ”Vintage Character.”|
|First there were two – 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 in Lodi. In 1977, settled in Madera in California’s San Joaquin Valley with Andrew working at a nearby winery, they built their own small winery behind their country home and made port on evenings and weekends. In 1980 they made a fortified dessert wine from the obscure Orange Muscat grape variety. The wine, Essensia, was unlike anything in the dessert wine field and became a major success. In 1983, opportunity knocked when they were offered a crop of Black Muscat grapes that became Elysium, the first dessert wine to smell of roses. Then there were four – By 1982 the expanding business needed space and Andrew and Laurel needed help. While still working on his winemaking degree at Fresno State, now winemaker Michael Blaylock moonlighted evenings during crush. Michael became Quady’s full time winemaker in 1984 and never looked back. Quady’s continued rise and recognition across the industry for extremely high quality is due to Michael’s exacting standards from the vineyard to the bottle. Cheryl Russell, Quady’s general manager also joined full time in 1984, and the dedicated team worked together to achieve consistent success. With their enthusiasm and integrity the winery continued to grow, developing more unique wines: Starboard (our euphemism for port), Electra (white and red) and Vya vermouth. For more about Quady’s winemaker, Michael Blaylock, and general manager, Cheryl Russell, click here. Now there are more – Many of the Quady Winery staff have been with the winery for over twenty years. Production Manager Danny Mejia started in 1985 and Cellar Master Mauro Molina in 1988. Since then, the staff has grown to include assistant winemaker Darin Peterson, six full time cellar employees, five office staff, and several part-time employees. The Quady Winery crew consistently surpasses expectations and takes great pride in working for an uncommon company|