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| Community Tasting History |
| Community Tasting Notes (average 92 pts. and median of 92 pts. in 38 notes) - hiding notes with no text | | | Tasted by dbkitc on 9/30/2023 & rated 89 points: Last bottle and sort of sits between the previous two. This is sweet and a touch flabby with cola, raisin and wood polish elements. There is some finishing zip (which it needs badly) but not enough to truly balance the palate. I much prefer medium sweet or drier styles of Madeira but enjoy sweet versions with more complexity and grip. (89) (617 views) | | | Tasted by dbkitc on 12/28/2021 & rated 87 points: I’m not a Madeira expert. That said, this does not provide the same level of excitement that others I have tried have. Sweet, and a bit overbearing. Lacks the balancing structure of better examples. Lots of raisins, cola, dates and caramel. Medium/light intensity for the genre. Good Only. (87) (2287 views) | | | Tasted by malbrecht on 12/20/2021 & rated 91 points: Monster dessert wine. This is syrupy sweet with notes of caramelized sugar, dates, and just enough of a hint of chocolate to handle brownie cheesecake. But still lean enough to cut through the richness of the dessert. I suspect that this needs to be served in the context of dessert, otherwise, it might be exceedingly cloying. (2000 views) | | | Tasted by johnnylaw1222 on 3/8/2021 & rated 93 points: Deep caramel color. Brown sugar, molasses, dried dark fruit. Decadently sweet, with candied citrus and brown sugar on the palate. Adequate acidity balances out the sweetness. (2676 views) | | | Tasted by airbob04 on 2/20/2021 & rated 90 points: Been opened for 3 days, definitely has benefitted from this time. Flavors much more prominent/recognizable than first day. Raisins, fig, butterscotch, orange peel. Lengthy caramel and toffee finish. Fairly syrupy texture, medium acidity. (2579 views) | | | Tasted by Seth Rosenberg on 12/26/2020 & rated 92 points: This bottle has been open for a few weeks I think - maybe a bit more. I find it really opens up and puts on weight in the glass. Deep and dark nose of rancio, nuts, a little caramel, some spices. It's got a nice acid/sweetness balance on the palate with more rancio, nuts, caramel and a bit of citrus and citrus peel. It's not the most complex or subtle Madeira - but it has good power, balance and decent depth. One of the better young Madeiras I have had. Nose - 5/6, Palate - 5/6, Finish - 5/6, Je ne Sais Quoi - 1/2 = 16/20. (2813 views) | | | Tasted by dbkitc on 12/5/2020 & rated 92 points: This has turned out to be quite good. A bit heavy and muted when first opened. Now, two weeks later, it has formed into shape nicely. Deep amber / cola colored. The nose has fresh figs, dates,pie spice and vanilla. Still fresh and youthful. The palate is so much more precise and balanced compared to a week ago. Medium+ sweet but no longer heavy. Very enjoyable and has a long life ahead. (92+) (1588 views) | | | Tasted by MC2 Wines on 12/17/2018: Just took a sip so not a lot of detailed notes. This is still quite young, but more drinkable than the one from the 1920s we had a few weeks ago. There's a touch of the sharp alc, but then also some more smooth and nutty tones and a bit of raisin and kindof easy to drink. (2642 views) | | | Tasted by djarcara on 9/24/2018 & rated 92 points: Deep walnut color. Rich flavors of date, fig, maple syrup, and christmas spice. Not at all cloyingly sweet. The wine has a very pronounced acidity. This has at least another 15 years ahead of it. Excellent value for the price. (2117 views) | | | Tasted by Peter Kleban on 3/31/2018: ***
Medium/heavy weight, notes of brown sugar, raisins, dark plum jam. Long, smooth and fully integrated. Really a pleasure to drink. (2652 views) | | | Tasted by Grinner on 5/13/2017 & rated 94 points: J & K Anniversary Wine Night (Lyon Again): This bottle had been open for about a week and it's getting better! There's an open nose of caramel, dried fruits (fig, date, raisin, etc...), dried orange rind, and roasted nuts. Lively acidity and moderate sweetness make it dance on your palate; is that a rumba or tango? Drink now - until you're dead. (3108 views) | | | Tasted by Vinophiliac559 on 4/15/2017 & rated 92 points: Weekend of food and wine; 4/13/2017-4/16/2017 (Las Vegas): Score is mostly a reference point for me since I have very limited Madeira experience. Very nutty and caramel nose, reminded me of an oloroso sherry (But similarity ends there). Palate had a nice sweetness balanced by very good acidity. Nice weight and nice end to the evening. (4128 views) | | | Tasted by RajivAyyangar on 11/10/2016: Broadbent - Madeira, Port, and English Bubbles (One Market, SF): grape: Tinta Negra
Medium plus amber in the glass.
There’s a really interesting development - reminds me of mashed red fruits, flor, carrot, candied cherry.
Aromatics are a bit reticent - dried almond skin.
There’s a tannic grip on the palate. More intense overall than the Malmsey.
Medium sweet. Long finish.
So good!
19% alc
121.4 g/L RS (similar to the Malmsey 10y)
5.6 g/L (similar to the Malmsey 10y)
pH 3.33 (lower than the Malmsey, similar to the Sercial and Boal) (3318 views) | | | Tasted by WineKnurd on 8/21/2016 & rated 95 points: Dessert wine selected for dinner at Chef & the Farmer in Kinston NC, me and Mrs. Knurd on an extended date night. Bought the bottle and had the Somm pour us a few glasses since it wasn't offered on the menu. I can't begin to describe in words the ethereal connection between this Madeira and the chocolate chess pie with caramel and crushed pretzel glaze other than it was worth it to buy the entire bottle for just a single glass with that pie. Surprised at the freshness of the fruit on the nose- freshly cut dates where I was expecting more dried / raisiny fruits. Caramel, roasted nuts, some figs, hints of orange peel, woody notes, and molasses all factor in there as well. Poured the remainder into a decanter when I got home, will enjoy over the next few weeks. Very much delivers even at the $66 price tag. Solid A (95) evaluation. (3134 views) | | | Tasted by Millennial Drinkers on 3/5/2016 & rated 95 points: NFN, golden brown, delicious, nose is strong of liquor and dates (3437 views) | | | Tasted by Neecies on 1/23/2016 & rated 93 points: Sad day--my last bottle, and it's not easy to replace vintage Madeira at this price. Perfectly aged and excellent now: dark chocolate covered orange rinds, English toffee, coffee and dried apricots. (4664 views) | | | Tasted by isaacjamesbaker on 10/13/2015 & rated 93 points: Madeira Wine Institute Tasting (Washington, DC): Dark caramel colored. A bit compact aromatically but swirling coaxes out dried mango, candied orange peel, caramel and bitter chocolate. Unctuous on the palate with gorgeous depth, moderately sweet but still refreshing. I get dried mango, bruised apple, dates, caramel, olive oil and a note that reminds me of sweet pepper jam. Crazy complex and full of life. (3956 views) | | | Tasted by partylikeakennedy on 6/12/2015 & rated 87 points: Smells like pine trees. Tastes like pine sap and custard. Odd. (3761 views) | | | Tasted by Neecies on 2/21/2015 & rated 95 points: Exciting to discover an affordable, aged Madeira that beats a generic 10 yr all to heck but doesn't cost like a true antique. Caramel, apricot, dates, meyer lemon, and grapefruit pick up notes of toffee and dark chocolate in the kind of long finish you expect to wake up tasting the next morning. Mellow and tangy, lightly viscuous, from 100% tinta negra. (3488 views) | | | Tasted by yofog on 9/17/2014: Just had a quick taste and I feel like that doesn't do justice to this, but it was very deeply walnut/apricot and very richly tangy. Impressive. (2861 views) | | | 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. (5032 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. (3412 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. (3944 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? (3953 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 (3830 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| 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 Jancis Robinson, MW
JancisRobinson.com (4/19/2010)
(Justino's, Broadbent Colheita Madeira White) 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. | By Richard Jennings
RJonWine.com (10/11/2011)
(Broadbent Madeira Colheita) Medium orange amber color with ruby lights and yellow meniscus; appealing, tart poached pear, baked apricot, honeyed, light date nose; tasty, silky textured, juicy, tart baked apricot, tart orange, mineral palate with medium acidity; long finish 92 points |
NOTE: Scores and reviews are the property of For The Love of Port and JancisRobinson.com and RJonWine.com. (manage subscription channels) |
| Broadbent Producer websiteColheitaThis colheita was aged in small oak barrels for three years in a warm corrugated steel-roofed warehouse to caramelize the sugars and to further concentrate its flavors through evaporation.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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