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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.8 pts. and median of 93 pts. in 27 notes) - hiding notes with no text | | | Tasted by gouldcampbell77 on 3/25/2023 & rated 95 points: Bottled in 2020 - 49 yrs in cask. Decanted 48 hrs.
Dark burnished mahogany. Incredible nose of brandy soaked Christmas pudding, brown Antiqwax furniture polish and brand new rubber - like in a new bike tyre. Very concentrated as you'd expect after all this time in cask, the flavours of nuts and burnt caramel coating every corner of the palate. This is like liquid queijo de figo. Round and a hint of sweetness but then comes that acidity cutting through the figs and almonds to leave a dry, tingling finish. Great balance.
To my mind, this is almost the complete Madeira. Rich, powerful, concentrated but cut through by decisive acidity leaving a tingling sweet and sour finish, that hint of residual sweetness lingering long after the wine is gone. The Blandy's 1978 Terrantez (bottled in 2022) is very good but this is another step up in my book. Slightly drier style than the Blandy's and for me, a more complete wine. Stunning. (1371 views) | | | Tasted by forceberry on 9/5/2022 & rated 94 points: Consistent with my previous tasting note written a week ago - unsurprisingly.
Great stuff. (1900 views) | | | Tasted by forceberry on 8/31/2022 & rated 94 points: The wine is made with purchased Terrantez grapes. After 4-5 days of fermentation, the must is rectified to approx. 20% ABV with 96% ABV grape spirit to halt the fermentation. The fortified wine is transferred to old oak casks which are moved to age in Canteiros, ie. in warm warehouses in which the wines age in casks that are never topped up. 20% alcohol. Bottled in 2022, after 51 years of aging in casks, labeled as "Medium Dry".
Evolved bronze color with a somewhat reddish coppery hue. Slightly restrained but also wonderfully complex and attractively sweet nose with layered aromas of syrupy richness and white chocolate, even some sweet, volatile nail polish character, some dried-fruit aromas of raisins and dried dates, light caramel notes, a little bit of pipe tobacco, sweet hints of Christmas spices and dried flowers, a touch of cigar and a whiff of dried figs. The wine feels concentrated, very focused and just ridiculously racy on the palate with incredibly piercing, bracing acidity. There are slightly sweet flavors of lemony citrus fruits and key lime, bruised green apple tones, some rich notes of caramel and maple syrup intermingling with evolved creamy custard character, a little bit of dusty mahogany. light sweet nuances of cloudberry jam, a hint of steely minerality and a touch of crunchy quince. Although showing some oxidation, the wine shows relatively little oxidative character, emphasizing just some nutty and caramelized nuances. Although the acidity feels ridiculously high here, the wine still isn't austere or aggressively sharp, thanks to its balanced residual sugar and rich texture concentrated by the age. The finish is very long, zippy and remarkably fresh with intense, piercing flavors of lemony citrus fruits and Granny Smith apple, sweeter nuances of dried dates, some balsamic richness with a tiniest hint of acetic tang, a little bit of apple peel bitterness, light syrupy nuances, a woody hint of mahogany and a touch of crunchy quince.
Just like the last time I tasted the wine five years ago (although that one was from a different lot bottled in 2017), this was just a stunning experience. The acidity here is through the roof, yet still the wine is wonderfully harmonious, rich and textural on the palate with simply exceptional flavor intensity. It's hard to compare these two wines because I have to rely just on my memory, but I felt this wine was even less oxidative than the wine I had tasted previously - and even that one wasn't particularly oxidative for a 46-yo Madeira. Outrageously good stuff. However, this kind of depth and intensity does not come cheap, as the wine costs 290€ today. However, seeing this is such singular stuff, it's nigh impossible to find this kind of wine at any lower prices today... (1826 views) | | | Tasted by SouthernStateofMind on 12/17/2021: Decanted (5) days and consumed over two (2) months. Can't say it much better than what "Forceberry" has already articulated. Beautiful wine. Dark amber in color with expressive aromas of dark sultana, fig, orange peel, treacle, and burnt caramel. Lithely on the palate w/razor sharp acidity that rewards with exceedingly long finish. (1886 views) | | | Tasted by lesz on 8/22/2021 & rated 91 points: quite enjoyable over a four month drinking window. (2257 views) | | | Tasted by Montesquieu on 7/18/2021 & rated 94 points: Opened at age 50 to cap my 50th birthday party. Second time drinking this. Raisins, juicy dried fruit, and spice cake. Would have liked more acidity and lengthy evolution, which is the difference between this and other 100+ year old Madeiras I've enjoyed. (1788 views) | | | Tasted by rocknroller on 5/23/2019 & rated 92 points: Mostly Older WTDS at Tillia (Tilia, Mpls): Medium amber color. Shared a glass with several people. Very good, raisin, date, black fruit, toffee, sweet. (3012 views) | | | Tasted by tinybubbles on 11/4/2017 & rated 92 points: Came off as sweeter than some past bottles, and while showing reasonable breadth, did not display the depth that I recall (2941 views) | | | Tasted by tinybubbles on 8/28/2017 & rated 94 points: Coffee, toffee, soil, walnut, creme brulee, and orange peel notes. Smooth but not overpowering acidity. Long and complex finish. (2744 views) | | | Tasted by Duncan H on 8/6/2017 & rated 96 points: Sensational! And a big hit with my sister-in-law from the Home Counties. (2181 views) | | | Tasted by forceberry on 5/8/2017 & rated 93 points: Bottled in 2017, after 46 years of cask aging.
Luminous, reddish copper color. An interesting and attractive nose with initially some dusty aromas that blew off to reveal notes of dried bitter orange peel, smoke, raisin, cocoa powder, some slightly animal notes, a little leather, a hint of white chocolate and a touch of cocoa butter. The wine is full-bodied and more or less medium-dry on the palate with incredibly powerful, bracing acidity. The flavors are dominated by rich notes of syrup, caramel and maple syrup, but there are also notes of juicy raisins and prunes, some savory and woody oxidative notes, a little bit of nuttiness and a hint of soy sauce. Despite the very high acidity, the wine feels surprisingly gentle and very textural on the palate, due to the richness, complexity and intensity of the flavors. The wine finishes with a really long and more sharp aftertaste with surprisingly tightly-knit flavors of noticeably nutty oxidation, dry wood, some peppery spice, a little bruised apple and a hint of lemon juice tartness. The aftertaste finally finishes on a slightly saline note.
Overall this Terrantez is really wonderful, bright and balanced vintage Madeira, where the remarkably high acidity impressively counterpoints the moderately high residual sugar, leaving more room for the developed, concentrated and complex flavors of fruit and oxidation. Due to its richness and very prominent acidity, the wine still feels it is like a baby - you can easily keep this for half a century before it starts feeling actually mature and most likely this wine will keep for a few centuries. Highly recommended and priced according to its value at 152€. (2141 views) | | | Tasted by honest bob on 3/15/2017 & rated 90 points: Madeira in Madeira; 3/15/2017-3/20/2017: Tasted at D'Oliveiras, Funchal. Bottled in 2012. As with the 1977, quite some cellar mould on the nose, alleviated in this case by open toffee aromatics and a charming hint of lime zest. Broad, melting entry with an odd, almost medicinal character. The mid-palate is acidic/caramel-dominated. 30-second finish. Sweeter and more concentrated than the 1988, as you'd expect, but lacking its resonance and vibrancy. 90P (1821 views) | | | Tasted by John Dunlap on 10/26/2016 & rated 93 points: All twelve wines poured were decanted two days before serving.
A very rare wine varietal and the only Terrantez served this evening. Notes are limited. Color is dark and the nose/palate has that dry-ish molasses element. Good rick flavors. Clearly sweeter than the Sercials. And a great example of this varietal.
See 2015 notes as well.
(Served with lobster.) (1607 views) | | | Tasted by Collector1855 on 10/16/2016 & rated 90 points: Bernstein color. Nose of maggy spice, torrefaction, nuts, brown sugar, luvage. Not a fan of Madeira neither Port or Sherry. Take my score simply as how interesting, complex and drinkable I found vs other wines. (1902 views) | | | Tasted by isaacjamesbaker on 2/4/2016 & rated 94 points: Madeira Pilgrimage; 2/1/2016-2/4/2016 (Madeira): Rocking aromas here: yellow apples, dried apricots, peach nectar, Cognac, salted almond and sea spray. Tart and bright on the palate, so tangy yet chewy, with rich orange peel and apricot. I also get cigar smoke, clover and wildflowers. A beautiful wine. (3193 views) | | | Tasted by isaacjamesbaker on 2/1/2016 & rated 95 points: Madeira Pilgrimage; 2/1/2016-2/4/2016 (Madeira): So floral and spice-laden on the nose with clove, cedar and orange rind. Smooth and silky palate with an amazing amount of complex flavors: orange rind, herbal bitters, dried flowers, quince and fig pastes and jams and all sorts of nuanced elements to dissect and appreciate, or simply sip and let the wine’s deliciousness overcome you. Classic stuff right here. (3971 views) | | | Tasted by andrewdodd86 on 12/11/2015 & rated 96 points: Less sweet, more fig, tertiary notes of walnuts, fig, and earth. Clearly older, but not ancient. (1575 views) | | | Tasted by John Dunlap on 8/31/2015 & rated 90 points: Tasted this wine (and others) at D'Olivera's Madeira lodge in Funchal, Portugal. Nice color, along with an interesting soy sauce and meaty element on the nose that we both liked. Both in the nose and on the palate we noted grape and orange elements, vanilla, as well as some alcohol. A warmer/hotter tasting wine give the alcohol and bracing acidity. Still, I enjoyed it. Apparently Terrantez can be a bit acidic.
Hard to rate these wine as this is one of the few times I've had several different wines in one sitting. Giving the 1971 a 90 point rating.
(This wine has more up front acidity than the 1977 Terrantez.) (1407 views) | | | Tasted by MikeATL on 3/7/2015 & rated 89 points: Tangy salinity and dried orange peel, the acidity suppresses most of the sweetness. A real treat. (1738 views) | | | Tasted by mdefreitas on 12/21/2014 & rated 92 points: Classic Terrantez, with rapier-like bitter acidity, nutskin and lemon notes. Dry and intense, with an above average finish. Not bad for a pop-and-pour. (2982 views) | | | Tasted by admid on 9/8/2014 & rated 94 points: MW Sebastian Bredal Wine dinner (Restaurant Festningen, Oslo): Ap: Dark orange
Ar: Rich nose with dark fruit, bitter orange and a touch of caramel
Full bodied with great acidity. Very good concentration and intensity.
Very lingering with a clean ending
50+5+12+18+9 (3509 views) | | | Tasted by mdefreitas on 9/4/2014 & rated 92 points: Opened for two days, which did help give this a bit more weight. On the drier side, with tangy citrus, autumnal baking spices, bitter citrus pith and caramel notes. Really refreshing and lifted with a focused, precise, super-clean finish. Wonderful example of Terrantez. (2594 views) | | | Tasted by acyso on 9/1/2014 & rated 93 points: This has the same dark character that its 6 years younger sibling has. A bit more citrus here gives the wine a lot more lift. Again extremely rich though. This feels lighter on the acidity in contrast to the sweetness. Also this is the spicier of the two wines (nutmeg?). I liked this slightly more than the 1977, but really, this is just splitting hairs. (2666 views) | | | Tasted by igaf on 1/10/2014: Quick taste. Muted, less intense and interesting nose than 77, caramel, paint. Slightly bitter and cloying. Good length. 1977 was clearly much better. (2037 views) | | | Tasted by ajfret01 on 11/29/2013 & rated 93 points: Consumed over 3 months. Fantastic aroma, iodine, and salt. Great full palate with a medium plus finish. (1663 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| D'Oliveiras Producer website
D'Oliveiras wines are among the most cherished on the island as they simply have vast stocks of tasty old wines and great innovation. The Rare Wine Co Historic Series (of classic American Madeiras) was accurately well done by D'Oliveiras and the recent Verdelho/Bual blend portends tremendous flavor excitement as these two classics combine into something symphonic.
The 68 and 08 are most rewarding wines. Ricardo must have a near perfect career!Portugal ViniPortugal (Associação Interprofissional para a Promoção dos Vinhos Portugueses/Portuguese Wine Trade Association)MadeiraThe Madeira Wine Guide and For The Love of Port are two essential sites on the wines of Madeira.MadeiraFrom Mannie Burk@ Rare Wine Co :
When served in 1950, the wine was 158 years old, but in fine condition, still boasting Madeira’s trademark rich, sweet, velvety taste and roomfilling aromas of butterscotch, cocoa and coffee. Sir Winston insisted on serving the guests himself, asking each in turn, “Do you realize that when this wine was vintaged Marie Antoinette was alive?”
Madeira’s longevity earns it a special place in the realm of old wine. What other wine requires over a half century to mature? And what other wine, when a century old, still benefits from several hours of breathing and can stand up to weeks in a decanter, without losing its complexity or its richness? And how many wines can live for two centuries and still offer not only the pleasure of their antiquity, but also the enjoyment of drinking?
The robustness and longevity of Madeira, even once opened, allows for endless experimentation with food pairings and drinking occasions.
Madeira’s Mountain Vineyards:
Madeira is produced on a breathtakingly beautiful volcanic island of the same name which surges from the sea at a point 360 miles west of Morocco and 700 miles south of Portugal, which governs it. The history of Madeira’s wine is nearly as old as that of the island. The island was first settled by Europeans—led by the Portuguese explorer Zarco—in 1419. By 1455 a visitor from Venice wrote that Madeira’s vineyards were the world's most beautiful. Within a century, the wine from these vineyards was well established in markets throughout Europe and by the 1600’s it had become the most popular wine in Britain’s North American colonies.
America’s First Wine:
The popularity of Madeira in the American colonies got a huge boost in 1665 when the British authorities banned the importation of products made or grown in Europe, unless shipped on British vessels from British ports. Products from Madeira were specifically exempted. British merchants in Madeira took full advantage of this by establishing close ties with merchants in Boston, New York, Philadelphia, Baltimore, Charleston and Savannah. A steady trade developed in which wine from Madeira was traded for such American products as indigo, corn and cotton. This trade continued unabated until the early 1800’s, except when politics and war interfered in the 1770’s.
For two centuries, Madeira was the wine of choice for most affluent Americans. Francis Scott Keyes is said to have penned the Star Spangled Banner, sipping from a glass of Madeira. George Washington's inauguration was toasted with Madeira, as was the signing of the Declaration of Independence. Wealthy families from Boston to Savannah established extensive collections of Madeiras. Madeira became high fashion, and“Madeira parties” (a forerunner of today’s wine tasting) became major social events.
How Madeira is Made:
Madeira is produced from grapes grown on terraces cut into the island's steep mountainsides. Like Port, Madeira is a “fortified” wine to which brandy has been added. But unlike other fortified wines, Madeira is also heated for several months, either in special vats or in the attic lofts of the Madeira lodges.
This heating (called “estufagem”) had its origins in the days when merchant ships called at Madeira on their way to the East and West Indies. Beginning in the late 1600's, wines from Madeira's vineyards were frequent cargo on ships sailing to the Americas, as well as to mainland Portugal, England and India. According to legend, the value of a trip to the tropics was learned when an orphan cask, forgotten in a ship's hold, returned to Madeira from a trip across the Equator. The wine was found to be rich and velvety, far better than when it left, and a tropical cruise became part of the Madeira winemaking tradition.
Throughout the 18th and 19th centuries, producers continued to send casks of their wines on long voyages, for no other reason than to develop greater character. The ocean traveling wines were called vina da roda (“wines of the round voyage”) and those that crossed the Equator twice were considered the best. Some Madeiras were named for the vessels with which they sailed (Constitution, Balthazar, Red jacket, Hurricane, Comet) or the places they had been (East Indies, West Indies, Japan, Argentina). Although this practice ended in the first decade of the 20th century, heating is still a critical step in the making of all Madeiras.
A Century of Change:
While the majority of Madeiras are blends of vintages and grape varieties, it is the vintage wines, and the now-vanishing soleras that are Madeira’s claim to greatness. Vintage and solera Madeiras are not simply a selection of the best wines from the best years, they are made from particular “noble” grape varieties after which the wines are named. These names—Malmsey, Bual, Verdelho, Sercial—not only describe a grape variety; they also describe a style, with Malmsey being the sweetest and richest (and therefore the most like Vintage Port) and Sercial being the lightest and the driest.
There are other grape varieties whose names you may stumble across on old bottles of Madeira. Terrantez and Bastardo, in particular, are grapes that were widely grown up to the late 1800's and whose old wines can still be found on occasion. The virtual extinction of Terrantez and Bastardo grapevines in the late 1800's coincided with the decline of the Madeira wine trade and resulted from the same causes: two diseases of the vine, Oidium and Phylloxera, both of which also struck the vineyards of Europe, but in Madeira caused much greater, and more lasting, destruction.
The Oidium crisis began in 1852 and lasted about a decade; during this time some 90 percent of the island's vines were destroyed by powdery mildew, and the number of firms producing wine decreased by over 75 percent. There was a brief period of replanting and rebuilding in the 1860's, but then Phylloxera struck in 1872, reducing the island's vine acreage to about 1,000 by the early 1880’s.
The Phylloxera crisis, too, passed, and by the turn of the century production had been restored throughout the island, albeit at somewhat lower levels. But the costs had been heavy. Madeira had largely lost its traditional markets—America, England and the British East Indian colonies. Relatively less of the classic grape varieties were now grown, as they gave way to more prolific, but less distinguished, varieties. And, of course, stocks of older wines had been largely depleted, after a half century during which little young wine was being produced.
Today, the world's supply of fine Madeira is negligible. However, those few examples that have survived from the 19th and early 20th centuries are among the world's most majestic wines, which no wine lover should fail to experience.
Over the past twenty years, our passion for these noble wines has grown with each passing month. We believe that they are among the greatest, most individual wines this planet has ever produced. They possess a richness and grandeur shared by only a few wines.
And their ability to age makes them absolutely unique. Most wines are dead and gone at age 100; and at best they are barely drinkable. But after a century, a Madeira can be just reaching its prime, possessing the depth of great age, but also the vigor of youth.
The gradual depletion of the world’s stocks of these irreplaceable wines has only encouraged us to try harder to find the wines that remain.
A Note on Prices and Quality:
As they have grown in rarity, and the sources of supply diminish, the price of Madeira on the world market has skyrocketed. Though many of the older wines arguably are worth whatever you may be asked to pay, the rising tide—combined with Madeira’s mystique—has also raised the prices of mediocrities to the levels of the greats. |
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