MV Ruth Lewandowski Angelica Cuvée Zero Dessert Wine

Historically made from the Mission grape variety, some of the first wines ever made in California's wine making past are said to have been in this Angelica style. It is fortified so it is therefore port-adjacent, but the main point of difference in Angelica is that it is unfermented grape juice, freshly pressed, fortified with grape spirit, aka brandy. For reference, most port style wines are made via fortification of partially fermented grape must. One must typically age Angelica for quite a long time as the quantity of fortification spirit required is significantly larger than in other styles, resulting in a very obvious BOOZY presence when young. 

This iteration is not from the Mission grape, nor is it made from just one single variety. Instead, they compile multiple grapes, a different one each vintage, all from the beloved Fox Hill Vineyard in Mendocino. This is not from one single vintage either, rather a solera going of multiple vintages that are blended…a bit of the older stuff for balance and depth, and bit of the younger stuff for freshness and punch. It’s sweet, of course, but not cloying. Sure, have it after dinner if you want. Have it in front of the fire, or in the shower. It also mixes EXTREMELY well into some classic cocktails, and did someone say “Angelica Tonic??” Go crazy.