Author: Joey Ciaramitaro

See the flyer attached. 

We are including EMS Day with Boston Children’s Hospital blood drive all on T Wharf, 

Along with ambulances, fire/forest fire apparatus, and police cruisers we will have USCG Gloucester Station 47′ vessel, Rockport Harbormaster 25′ Safe boat and Mass State Police vehicles.

This has been an annual event for over 30 years and it continues to grow each year.

Thanks for any publicity you can give us…we appreciate it all!! 
Rockport HarbormastersScott Story and Rosemary Lesch

VHF Ch 9 or 16     Phone 978 546-9589                       http://www.rockportharbormasters.org/index1.shtml

978-281-1700

Click this link to order https://gloucesterapparel.square.site/

We will also be at the shop from 11-4 today Friday!

COMPLIMENTARY

FINE WINE TASTING @ PAIGE FARRELL OF HOGSHEAD WINES

What’s a Hogshead?

A hogshead is a large cask of wine. References to “hogsheads” were commonly found in colonial America as a standard measure of taxation for wine and other beverages. It now refers to a specified volume equaling 63 U.S. gallons.

In 1632, Governor John Winthrop established one of the first vineyards in Boston called “Governor’s Garden.” His rent was set at a hogshead of the best wine grown there, to be paid annually.

Hogshead Wine Company is a distributor composed of industry veterans which serves the best restaurants and the finest wine shops throughout Massachusetts. They represent growers and importers who embrace the philosophy of time-honored techniques in the vineyard, with minimal intervention.

WINES

Auntsfield Sauvignon Blanc, Marlborough, New Zealand

Varietal: Sauvignon Blanc, Alc. 13%

Auntsfield Estate’s original vineyard was established in 1873, and was the first colonial winery in Marlborough, New Zealand. Auntsfield is renowned for producing hand-crafted, high-quality Pinot Noir, Sauvignon Blanc, and Chardonnay. All the grapes the winery uses grow in the vineyards they own. The Sauvignon Blanc pours a pale straw color. Aromas of fresh passionfruit, ripe citrus and lime mingle with dried herbs, lemongrass, papaya and jalapeno to create pungent and intense aromatics. On the palate, this wine displays intense ripe fruit flavors of passion fruit juice and white peach, with citrus notes of lime and mandarin pith. The palate has intense concentration and generous weight, balanced by an underlying minerality and tight structure to shape a wine with lively tension and textural balance. Pairs well with shellfish, pork, poultry. $24.99

EdanosAegialia 2021, Aegialia,Peloponnese

Varietal: Malagousia Alc.12.5%

Edanos is a family winery founded in 1975 by George Ligdopoulos, with vineyards growing upwards of 800 meters, on mountainous slopes in eastern Aegialia, in the village of Kalamias. It’s run by the second generation of estate growers and winemakers who also source grapes from neighboring growers. Edanos is just across a mountain ridge and to the east of Tetramythos, and the Tetramythos winemaker, Panayiotis Papayiannopoulos, consults on all their wines. The varietal Malagousia is quintessentially the gateway white to all things expected in white Greek wines; lovely and accessible with stone fruit, and peach in particular, wrapped within a lively acidity thanks to the cool climate and the breezes of the Corinthian gulf. Organically made from grapes grown in limestone soils, and fermented in stainless steel, with the result being a brilliantly aromatic and fresh white wine.Pairs well with sushi, shellfish, and roasted beet salad. $17 .99

Chateau Gassier Esprit Gassier Rosé, Provence, France

Varietals: Grenache, Cinsault, Syrah, Rolle Alc13%

The Gassier family has a long history in Provence. As

early as 1421, the family was recognized as part of the Provencal nobility, and in 1938 the Gassier family was granted the

title of baron. The Gassiers’ winemaking history began at the end of the 19th century when they purchased 1,000 hectares (2,471 acresin Saint Estève, of which 200 hectares (494 acres) were dedicated to vineyards. In 1982, Anthony Gassier, representing the fourth generation of vine growers in the family, purchased the 40 hectares (98.8 acres) where Chateau Gassier now stands. The Château Gassier team concentrates on growing and vinifying rosés from the Côtes deProvence and Côtes de Provence Sainte-Victoire. Today, the vineyard is managed by Baron Georges Gassier, representing the fifth winegrowing generation of the family and working with the support of his father.The Esprit Gassier has a clear, pale peach hue with a salmon pink core. The nose opens up with subtle notes of red berries that give way to more intense aromas of citrus fruits and dried mango after a few swirls in the glass. The palate is underpinned by distinctive notes of Corsican clementine and grapefruit. The finish is beautifully fresh with lingering menthol notes. Pairs well with grilled salmon, ratatouille, fruit salad. $22.99

Lomas de LlahuenVuelta E’ Mano Garnacha, Itata Valley, Chile

Varietal: Garnacha(Grenache)Alc.12.6%

Gustavo Riffohas been making wines from his family’s vines for over 10 years. His family has made wine here in this warm and dry area of the Itata Valley for generations. The family winery is called Lomas de Llahuen, the name for wines made with the fruit from old vines. Gustavo studied winemaking and joined harvests abroad in California, France, Italy, and Spain. These experiences inspired him to bring an organic and biodynamic approach back to his family vineyard in Portezuelo, Chile. This bottle of 100% Garnacha is a product of such practices, from organic young vines planted in granite rich clay loam soils. Unfined and unfiltered, expect floral aromas of earth and spice with ripe plum and rich acidity on the palate. Pairs well with steak, game, all types of stews. $22.99

Goyo García Viadero, Ribera del Duero Joven de Viñas Viejas, Ribeira del Duero, Spain

Varietal: Tempranillo Alc.13.5%

Goyo Garcia comes from one of the most respected wine making families in the Ribera del Duero. Greatly inspired by natural

winemakers, Goyo started to produce his own naturally made wines in 2003.He farms three tiny single plots in the heart of Ribera del Duero, near the town of Roa, all of them interplanted with white grapes, on different soil types and altitudes. The idea is to come back to the past and let the vineyard –rather than each individual grape variety– fully express itself. To Accomplish that, he works with very old, traditionally head-pruned vines,harvests first for acidity, and then co-ferments red with white grapes together, as things were done in Ribera del Duero back in the good old days.All of his wines are de-stemmed, fermented exclusively with wild yeast, and nothing is added during elevagé. This cuvee is the only mono-varietal wine that Goyo makes – 100% Tinto Fino (Tempranillo). It comes from avery old vineyard, where clay predominates, and the elevation is 800 meters Produced with a similar vinification

and elevage as his other Ribera del Duero red wines, this is the fullest and most lush of his wines with formidable

structure, but still juicy, red-fruited, and quite drinkable. Pairs well with suckling lamb, beef dishes, roasted wild mushrooms.$27.99

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Find out about new wine arrivals and other events at Savour by following us on Facebook and Instagram. 

And don’t forget to check out what’s new in our beer case, including two juicy NE IPAs and a clean, refreshing rice lager from East Regiment Brewing, a veteran-owned brewery in Salem and a crisp new lager from Rockport Brewing.

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Kathleen’s Price-Value Gems:

Unique to SAVOUR our three price-value collections, with

each category ($9.99ers – $14.99ers -$19.99ers) offering hundreds of wines

at one price, personally curated by Kathleen, some have limited availability.

9.99ers…the quality is taste delivering above-price enjoyment …Value!

14.99ers…exhibiting qualities of complexity…Elevating the Experience!

19.99ers…value laden wines by innovative vintners…Expect Exceptional!

Adding to this Saturday’s wine tasting with Paige is Savour’s Everyday Tech Tastings at the North Shore’s Only Digital Wine Machine. Fun to use and enjoy!  Taste up to 20 wines with new selections regularly added…& yes, complimentary. Kathleen welcomes your questions for food pairings.

Welcome Your Donation in any amount for Pathways for Children.

Thank You! …Kathleen

 For Your Mobile Calendar

Savour Wine Tastings!

April 20 – Paige Farrell of Hogshead Wines

May 6 – Wendy Koder

Grand Tasting – Saturday, May 11, 2 – 4 pm

May 18 – Casey Gruttadauria of Ideal Wines

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Continuing to offer a case discount 0f 10% on wines and all items purchased with the case to all customers. Wine Club members get 5% off on 6 bottles and all items purchased with the 6 bottles. Thanks again for your support!

 We continue using our 5 Molekule high performance air purification units that clear the air of 99.9% of viruses, bacteria and allergens every hour, store wide.

We are pleased to continue curbside pickup service

Savour Wine & Cheese l 76 Prospect St. l Gloucester l 978. 282 .1455

We sold 8 in under 10 minutes right out of the gate. If you want one, contact me. I don’t even have them listed on the site yet!

Unfazed this brazen raccoon didn’t budge an inch after yelling to try to scare it off.

🍕Wicked Wednesday Buy any 18” Pizza get an 18” Cheese Pizza for $5 more! 🍕
🦞$13.99 + tax Lobster Roll 🦞
🍕Half Price 1 Topping & Cheese 16” Pizzas 🍕

excludes gluten free crusts

Cruiseport Gloucester — the Facebook Event link is: https://fb.me/e/4khNe4WOA

For those of you that remember what happened on March 21? Squirrellmaggedon. The entire top of the wires in my engine compartment were eaten

North Shire Nissan (the dealership where I bought the truck) took care of the issue and so have it back after an insurance claim.

Peppermint oil is supposed to be a deterrent. We will see.

💻: 978-473-0922
☎️: katelyn.ciaramitaro@engelvoelkers.com

is on the look out for some properties for my well qualified buyers. Please let me know if you or anyone you know have homes that fit the criteria!

💻: 978-473-0922
☎️: katelyn.ciaramitaro@engelvoelkers.coma

Wicked Wednesday 🍕
More Specials for today 🚨
🍕 Half Price 1 Topping & Cheese 16” Pizza 🍕
🦞$13.99 +tax Lobster Roll 🦞
excludes gluten free crusts

Wicked Wednesday 🍕
More Specials for today 🚨
🍕 Half Price 1 Topping & Cheese 16” Pizza 🍕
🦞$13.99 +tax Lobster Roll 🦞
excludes gluten free crusts

For the past seven years, it has been a profound honor to hold the position of Harbormaster in our cherished community, Gloucester. From my earliest days in the United States Coast Guard to my ongoing service here in Gloucester, public service has been not just a duty, but a deeply ingrained passion. Every moment spent serving this city has been a privilege that I will never forget.

I am deeply grateful for the unwavering support and encouragement I’ve received from countless individuals over the years. The Waterways Board, with both past and present members, exemplified the values of our community and championed changes to enhance waterfront accessibility and modernization. I’m especially thankful for the close collaboration and mutual respect I’ve shared with our emergency response professionals, including Police Chief Ed Conley and Fire Chief Eric Smith.

The role of Harbormaster is multifaceted, requiring a delicate balance –much like the Coast Guard. We are there to help whoever in need, but we also serve as law enforcement. To every fisherman, recreational boater, and resident I’ve had the privilege to work with, thank you for your cooperation and support.

A heartfelt appreciation goes out to every member of my dedicated staff, past and present. Your professionalism and commitment to public service have made the challenges of our job more manageable and have undoubtedly contributed to making Gloucester a better place each day. We could not have been this successful without all of you.

Over the past seven years, we’ve achieved more than I could have imagined. While I’m honored to receive recognition, I must share the credit with the incredible team surrounding me, both in our office and on the Waterways Board and the countless city employees across so many departments. None of these accomplishments would have been possible without the support of residents, business owners, the City Council, and the entire boating community.

Some highlights I’m particularly proud of include:

• Digitizing our office operations for increased efficiency and mooring accountability. Increasing mooring areas with reorganization leading to 28% increase in overall moorings and a 36% increase in waterways revenues.
• Earning recognition from Marinas.com for creating a more welcoming port and earning the Marinas.com Elite fleet designation — something that is only given to the top 3% of marinas in the country.
• Collaborating with the Army Corps of Engineers to enhance safety by dredging the Annisquam River, a project that was more than 30 years in the making and our team was able to finally get this project completed.

As I reflect on my time as Harbormaster, I acknowledge that, like everyone, I am not perfect. While the positives far outweigh any negatives, I must take responsibility for my mistakes. One such regret is placing my full support behind the current Mayor and his Administrative Staff, believing promises of transparency and accountability that have not come to fruition. I truly believed Mayor Verga would help Gloucester turn the page from the vacuum of accountability and transparency that infected the prior administration. Unfortunately, that was not the case, as Mayor Verga has allowed members of the prior administration to continue with their misconduct, including with respect to the recent unjustified actions taken against me.

As a fellow resident, I firmly believe that Gloucester deserves better. Despite any challenges, I remain committed to serving our community whenever the opportunity arises. Together, let’s strive for a brighter future for Gloucester, built on transparency, accountability, and the unwavering dedication of its residents.

Regretfully, I have to report that I was wrongfully terminated from my position as Gloucester Harbormaster after seven years of superb service. I have been unjustly dismissed following baseless accusations of misconduct, which have since been proven to be false.

The events leading to my termination began when I discovered discrepancies in city funds and equipment within the department. Suspecting unlawful conduct, I took swift action by reaching out to the police department in accordance with the City’s Whistleblower Protection Policy. I then uncovered evidence of an employee stealing cash from a locked drawer, via security cameras, and promptly reported the incident to city management and law enforcement. This was in February of 2024. That individual has since been indicted for the theft.

Despite my dedication and efforts to uphold integrity and transparency within the department, I then became the target of a plethora of retaliatory accusations from the disgruntled employee who had engaged in the theft. While these false allegations were quickly disproven, a claim surfaced regarding the forgery of a signature on a Department of Marine Fisheries Grant application that had already been approved by the Commonwealth. I was not involved in such matter and denied any involvement in any such matter. Nonetheless, the Mayor suspended me, unpaid, from my position.

In an unexpected turn of events, the City’s Deputy Harbormaster then admitted to the forgery during a meeting at City Hall. Even though the Deputy Harbormaster made unmistakably clear that I had no knowledge of or involvement in the forgery, the Mayor nevertheless immediately terminated my employment, while the deputy who had engaged in the forgery faced no immediate disciplinary action and was sent back to work – for another full week. Although I believe the Deputy Harbormaster would never have done anything nefarious, there is no question he made a mistake. To be absolutely clear, however, the Deputy Harbormaster did not receive any of the funds or otherwise seek to benefit personally from the grant (nor did any other individual inside or outside my Department) – the funds were at all times directed to and used for their intended purpose (City’s sewage and general public vessel sewage – pump out capabilities). Nonetheless I had no idea that the forgery had occurred and therefore had no ability to prevent it, let alone recognize it.

The above sequence of events raises serious concerns about the fairness and honor of the disciplinary process, highlighting the clear retaliation against me for actions taken by others, outside of my knowledge. My dedication to upholding the law and preserving the integrity of City operations should be commended, not met with unjust consequences.

I urge the City administration to reconsider its decision and reinstate me to the position as Harbormaster. Justice must prevail, and those who act with veracity, trustworthiness, and scrupulousness deserve to be recognized and protected. I am and have been dedicated to the Town for the past seven years.