NV, Quady ‚Starboard Batch 88, California

Rich and spicy, with luscious ripe blackberry, raisin, and chocolate truffle flavours balanced by fine acidity and soft tannins ‚¬” a refined Californian homage to classic Port style.

About the Winery: Founded by Andrew Quady in 1975, Quady Winery transformed the perception of American dessert wines. Originally a fireworks technician, Quady redirected his creativity to winemaking, crafting his first port-style wine from Amador County Zinfandel. His breakthrough came with the release of *Essensia*, made from Orange Muscat, which became an instant success and established Quady as the leading U.S. producer specialising exclusively in sweet and fortified wines. Today, the winery continues to win international acclaim, using Portuguese varietals and traditional techniques to create modern, expressive dessert wines.

Grape Variety: 75% Tinta Roriz, 15% Tinta Ca£o, 10% Tinta Amarela ‚ sourced from alluvial vineyards in Californiaof warm interior valleys. The well-drained soils encourage low yields and concentrated fruit, while careful canopy management promotes loose clusters and even ripening.

Winemaking: Crafted using the same fortification method as traditional Port from Portugalof Douro Valley. A blend of several vintages, averaging five years of age, is matured in small 60-gallon oak barrels to achieve complexity and harmony. Only the finest wines from the best vintages are selected for inclusion in this cuvee, which stylistically lies between a ruby and a tawny Port. The first vintage was produced in 1988, hence the name ‚¬œBatch 88‚¬.

Appearance: Deep garnet-red with a hint of tawny rim, showing rich viscosity.

Aroma: Intense aromas of ripe blackberry, raisin, chocolate truffle, and warm spice with subtle vanilla and fig tones.

Palate: Luscious and full-flavoured, offering a medley of dark fruits, raisin, and cocoa wrapped in gentle spice. The palate is rich and velvety yet balanced by fine acidity and soft tannins, giving a long, warming finish with hints of mocha and dried fruit.

Body: Full-bodied with opulent sweetness and smooth texture.

Acidity: Balanced and refreshing, supporting the sweetness and structure.

Cellaring Potential: Drink now or age for up to 15 years to develop deeper nutty and caramelised complexity.

Perfect Pairing: Excellent with dark chocolate desserts, stilton, or roasted nuts and figs.

Serving Temperature: Serve lightly chilled at 14‚16°C or slightly warmer for richer texture and depth.

Contains sulphites. Information provided to the best of our knowledge at time of publication and subject to change by vintage.