Although I'm not sure of the composition, I assume this "Meritage" red contains: Merlot and Cabernet Sauvignon with a strong possibility of Cabernet Franc.
Although the Neck of the Woods winery is located in the Fraser Valley, they use fruit from their own vineyards and the South Okanagan.
You cannot fault these folks for their wine prices, especially while most Meritage reds in BC are $30+. Aromas of blackberries, dark chocolate and plums with grapey notes that are layered with vanilla, sweet spices and roasted herbs. It's a solid and approachable wine with smoked plums and dark berries, cedar chips and vanilla, coffee and dried herbs. Nice acidity keeps it bright and the smooth finish trails bittersweet chocolate and spice.
©copyright 2013 Daenna Van Mulligen
Wine Diva reviewed - February 25th, 2013

The lightly oaked Pinot Gris has golden glints and aromas of pear, a suggestion of peach and melon with carmel and toasted spice undertones. The palate is very fresh, despite the caramel tones, showing flavours of white fruits, minerals and citrus zest.
©copyright 2009 Daenna Van Mulligen
Wine Diva reviewed - May 15th, 2009

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