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 Vintage1996 Label 2 of 2 
TypeWhite - Fortified
ProducerJustino Henriques (web)
VarietyWhite Blend
DesignationBroadbent (importer) Madeira Sweet Colheita
UPC Code(s)611482059617

Drinking Windows and Values
Drinking window: Drink between 2008 and 2035 (based on 2 user opinions)

Community Tasting History

Community Tasting Notes (average 91.8 pts. and median of 92 pts. in 13 notes) - hiding notes with no text

 Tasted by farinas on 4/8/2014 & rated 93 points: Portugal Tasting (Private Residence (Miami, FL)): In terms of color and palate it sits between an Oloroso and an Amontillado, except that it contains a higher dose of oak and resin and sharper orange peel acidity. Toasted brown color with glass coating tears. Bouquet of orange peel, almonds, honeycomb, and saltwater (reminiscent of speyside single malts). Entry is vibrant yet in harmony concerning the "just enough" level of sugar obtained in the blend. The finish is dry and oaky. (1202 views)
 Tasted by Gargantua on 2/22/2014: Reminds me of those giant metal vats of buttery caramel popcorn with nuts, but there's a sherry-like (I'm thinking Valdespino Palo Cortado) acid and noble soft roundness on the nutty, drying finish. Some model glue aroma detracts from the magic. I guess I was hoping to approach about 60% of the magic of the undated Terrantez, but nah. Maybe 20%. Still quite nice though--on the palate it builds to a quince and fig paste aroma on top of salted, fried marcona almonds; slightly hot on finish, but good for the price I suppose. It's the glue that pisses on the parade a touch. Day 2 it mellows significantly -- much better. I'd advise opening then reclosing, and approaching day 2. (1008 views)
 Tasted by mattyboy_ on 7/11/2013 & rated 94 points: A very fine colheita. Lots of nutty caramel fig and orange peel flavors, burnt sugar and a hint of molasses. Interesting layers to the viscous mouthfeel. What I really like about this colheita is the liveliness that complements the richness. Quite fresh and lively on the palate. (1805 views)
 Tasted by farinas on 4/4/2013 & rated 92 points: In terms of color and palate it sits between an Oloroso and an Amontillado, except that it contains a higher dose of oak and resin and sharper orange peel acidity. Toasted brown color with glass coating tears. Bouquet of orange peel, almonds, honeycomb, and saltwater (reminiscent of speyside single malts). Entry is vivrant yet in harmony concerning the "just enough" level of sugar obtained in the blend. The finish is dry and oaky.
My first experience with Madeira and I'm impressed thus far. This bottle is in great shape to drink now or to put away for another...100yrs? (2086 views)
 Tasted by WDSteers on 12/30/2012 & rated 95 points: crowd pleasure in tasting of 7 madieras including Historic series Charleston, Savannah, Boston and '88 Terrantez , almond and honey with carmel flavors (2185 views)
 Tasted by RajivAyyangar on 10/28/2009: Distributor Tastings (CV): Broadbent (CV): Colheita = "Harvest" in Portuguese. Similar concept for Portuguese. Frasquera is equivalent of vintage. But this is aged for less - 9 years. Similar to LBV in Port.

Orange peel, spice, dark, dried oranges. Great acid. good sweetness. Reminds me of the 120 minutes IPA dogfish head. Good stuff. (4970 views)
 Tasted by nwk on 7/5/2008: 'pungent', salty, resin and orange peel. This is a cool wine with loads of saline/salty goodness. Not too sweet with a lot of complexity and character. (3489 views)
 Tasted by andrewstevenson.com on 5/22/2007 & rated 88 points: Broadbent Wines (LIWSF, London): Very pleasant nose: almost figgy and citrussy. Very good palate, with some spirit showing on the finish. Very Good/Very Good Indeed. (3692 views)

Professional 'Channels'
By Roy Hersh
For The Love of Port, Issue #77 (11/12/2013)
(Broadbent Colheita Madeira) Subscribe to see review text.
By Roy Hersh
For The Love of Port, Issue #55 (10/18/2010)
(Broadbent Colheita Madeira) Subscribe to see review text.
By Roy Hersh
For The Love of Port, July 2008, Issue #34
(Broadbent Colheita Madeira Sweet) Subscribe to see review text.
NOTE: Scores and reviews are the property of For The Love of Port. (manage subscription channels)

CellarTracker Wiki Articles (login to edit | view all articles)

Justino Henriques

Producer website

White Blend

Blend of two or more white grape varietals. One of the oldest labels in the highly competitive market for Italian grappas. Made from 85% free-run grape juice as well as distilled pips and stems, rather than the pips and stems alone


ViniPortugal (Associação Interprofissional para a Promoção dos Vinhos Portugueses/Portuguese Wine Trade Association)


The Madeira Wine Guide and For The Love of Port are two essential sites on the wines of Madeira.


note: out of courtesy we should give Manny (Emmanuel) Berk credit for the information below.

“J.P. Morgan’s Favored Madeira Wines Make Comeback” Bloomberg’s Elin McCoy discusses her experience tasting vintage Madeiras with Mannie Berk.
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?

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.
We are proud of the role we have played in sorting through which are the truly classic Madeiras, and in preserving their availability and keeping them affordable."

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