StellaPort is a combination of two words "Stella",from Stella cherries that have been growing on the Elephant Island site for decades and "Port", from the fortified dessert wine classic to Portugal. Although the NV (non-vintage) Stellaport is produced in the traditional solera system method, like sherry (meaning the current juice in being blended with a combination of previous vintages), and its intriguing bottle reads like a time capsule of local and world events.
The colour is a velvety cherry juice/brickish hue with aromas of spiced, cooked cherries and clove. On the tongue it's smooth, not too sweet, tasting of cherries jubilee, dried cherries, cedar and cocoa. Good acidity lingering fine, spiced tannins on the finish.

©copyright 2008 Daenna Van Mulligen
Wine Diva reviewed - December 15th, 2008

A brilliant ruby-berry hue popping juicy black currant aromas with an undertone of pepper. Cheek-sucking, mouth-watering acidity- juicy and fresh.
The folks at Elephant Island suggest pairing it with salt & vinager chips, but if you do, between the salt and acidity- watch out!
©copyright 2008 Daenna Van Mulligen
Wine Diva reviewed - May 15th, 2008

Dense aromas of dried cherries with hints of tobacco and light spice. The palate is dry and juicy, cherries, spice and dark earthy flavours dominate. Miranda and Del Halladay (owners of Elephant Island) suggest venison, lamb and tomato based pastas with this wine but it also makes a fantastic addition to sangria!
©copyright 2010 Daenna Van Mulligen
Wine Diva reviewed - July 20th, 2010

A little bit pink and a bit sweet this pretty wine is made from crab apples and surprise, it tastes like it!
I also get suggestions of white nectarine and melon peel but mostly its crisp, tart and refreshing...
The friendly folks at Elephant Island suggest this paired with stinky cheeses or spicy Thai or Indian curries...
Sounds good to me!
©copyright 2008 Daenna Van Mulligen
Wine Diva reviewed - June 18th, 2008

You may ask why I am reviewing a product that is no longer available (you may find a few bottles lingering in private wine stores). So that you can keep in mind, the 2008 vintage when it comes available or better yet you can look out for other E.I. fruit wines this holiday season that will also be suitable to drop into your bubbly cocktails or serve with dessert.
This framboise is sun warmed raspberries, sweet and warm with liqueur-like intensity. And like any fresh berries it finishes with a tart kiss - not too sweet.
Just try to have only one sip...
Pair with chocolate lava cake or that decadent box of designer chocolates.
©copyright 2008 Daenna Van Mulligen
Wine Diva reviewed - December 16th, 2008