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 Vintage1905 Label 1 of 9 
(NOTE: Label borrowed from 1932 vintage.)
TypeWhite - Fortified
ProducerD'Oliveiras (web)
VarietyVerdelho
DesignationReserva
Vineyardn/a
CountryPortugal
RegionMadeira
SubRegionn/a
AppellationMadeira
OptionsShow variety and appellation

Drinking Windows and Values
Drinking window: Drink between 2015 and 2033 (based on 3 user opinions)
Wine Market Journal quarterly auction price: See d`Oliveiras Verdelho Reserva on the Wine Market Journal.

Community Tasting History

Community Tasting Notes (average 93.7 pts. and median of 94 pts. in 20 notes) - hiding notes with no text

 Tasted by SouthernStateofMind on 12/6/2014 & rated 93 points: Decanted for thirteen (13) days and drank over the course of three (3) weeks. Deep amber in color w/orange rim exhibiting intense aromas of orange marmalade, raisin, fig, burnt caramel, molasses, roasted almond and sweet baking spice. Dry, with razor sharp acidity; a tapestry of dried fruit flavors are beautifully interwoven with hints of rich cocoa powder/chocolate. Opulent, velvet textured and focused with enduring salty/sweet finish. Only negative was a slight perception of heat on entry that dissipated quickly and did very little to diminish the overall experience. (607 views)
 Tasted by BradE on 8/21/2014: Utterly fantastic. (1335 views)
 Tasted by BradE on 4/29/2014: Absolutely stunning. Perfect shape, brilliant from first sip to last. As a side note, Reba McEntire's WOTN. (1693 views)
 Tasted by Bill Bucklew on 4/26/2013 & rated 91 points: Great nose of roasted nuts, chestnuts really, burnished blood orange and macerated tomatoes. A surprisingly balanced palate, with moderate sweetness, extracted lemon oil, petrol, tobacco and orange curd. Not a huge fan of the nose, but a surprisingly elegant palate with dynamic flavor and great balance....excellent! (3365 views)
 Tasted by tooch on 1/12/2013 & rated 95 points: Saturday with David White (Domaine Wine Storage & Sun Wah - Chicago, IL): Nice roasted nut and caramel on the nose - very powerful and room-filling. The palate was energetic and complex. Nice acidity on the finish with good apple, sweet lemon, and great minerality made this an absolute treat to try. (3846 views)
 Tasted by KeithAkers on 1/12/2013 & rated 95 points: David White comes to town (Domaine Wine Storage and Sun-Wah BBQ, Chicago IL): Nose: This is a beautiful and balanced nose with all sorts of layered tones of leather, raisins, caramel, toffee, and roasted nuts. There is lots of depth and you just get lost in the glass as you smell it.

Taste: Full bodied and very smooth. There is a satiny quality on the palate with layered and deep tones of raisins, caramel, toffee, roasted nuts, and some cherry pits too.

Overall: Points don't begin to describe the experience of this. This is a beautiful wine that needs to be experienced and was a real treat. (3725 views)
 Tasted by don_quichotte on 12/26/2010 & rated 96 points: truly spectacular bottle. This came at the end of a long meal so don't remember everything but this was long, intense and complex. Big without being heavy. Some coffee/toffee. Superb. (3827 views)
 Tasted by Richard Jennings on 5/21/2010 & rated 94 points: 17 D'Oliveiras Vintage Madeiras with Luis D'Oliveira (D'Oliveiras Cellars, Funchal, Madeira): Medium dark orange borwn color with golden lights and yellow to clear meniscus; lovely, baked lemon, light roasted coffee, walnut oil nose; poised, still quite youthful, tart lemon peel, baked lemon, light coffee, tangy, roast coffee, walnut palate with medium-plus acidity; very long finish 94+ pts. (3339 views)
 Tasted by Kevin_C on 12/24/2009: My first madeira and the oldest thing I have ever tasted. Wow. The bouquet seemed reserved but when I was able to catch a stream of aroma from it just seemed endless. Viscous and mouth-coating but without any heaviness. There was a nice vanilla flavor to it that I really liked. (3558 views)
 Tasted by dream on 1/8/2009 & rated 95 points: Fabulous with classic aged madeira flavors of molasses, balsamic, mocha, pine tar, etc. If a madeira could ever be described as elegant, it is this one. Perfect intensity and only slightly sweet on the long, complex finish. Good right out of the bottle but tastes like it could still improve. A big style for a verdelho. (2065 views)
 Tasted by dream on 12/6/2008 & rated 95 points: Just incredible with fabulous intense flavors of wood-spice, deep dark honey, marmalade and shellack. Very deep and intense for the Verdelho style and seems perfectly mature tonight. 95 (2260 views)
 Tasted by BradE on 4/5/2008: Spring comes to Minneapolis.: Loved this bottle - slowly becoming addicted to Madeira. (2394 views)
 Tasted by Anonymous on 4/3/2008 & rated 92 points: Madeira @ Plumpjack's (San Francisco): Very dark in color; almost like cola. Dark brown/orange rim. Lots of caramel and brown spices. Nice balance with just a hint of VA. Good nuttiness and full of youth and vigor, but lacks the WOW factor for me. Others loved it more than me. (2428 views)
 Tasted by Richard Jennings on 4/3/2008 & rated 94 points: Roy Hersh Vintage Madeira tasting and dinner (Plumpjack Cafe, San Francisco, California): Medium brown color with medium golden meniscus, slightly cloudy and opaque; French roast, VA nose with a slightly meaty Marmite component, that changes more to peanut butter after 45 minutes in the glass; tangy, roasted coffee, caramel, tangy orange and lemon palate with balance and focus; long penetrating finish 94+ pts. (2410 views)
 Tasted by BradE on 2/7/2008: Decanted for 2 days. Simply awesome. (1995 views)
 Tasted by Richard Jennings on 8/16/2007 & rated 94 points: Extreme Wine Tasting Day and Evening in Sonoma (Chez Haserot and El Dorado Kitchen, Sonoma, California): Dark brown color; rich and tart with good acidity; long finish (1822 views)
 Tasted by Anonymous on 3/10/2007 & rated 93 points: Madeira @ The Caucus Room (Washington DC): Much better than my last sample of this wine... I suspect this was decanted longer. Figs, maple, caramel and a fresh, invigorating almost "wintergreen" note that really perked the wine up. Medium length. VERY GOOD. (2802 views)
 Tasted by Anonymous on 1/20/2007 & rated 90 points: Madeira @ Triomphe (NYC): Dark caramel in color. Although opinions differed on this wine I found it a bit musky and in need of more aeration. I detected a bit of a “milky” lactic quality to it with a note of figs sprinkled with balsamic. Not a bad wine and a wine with potential, as I saw it improving throughout the night. Tough to rate, but this is clearly at least GOOD. (2863 views)
 Tasted by Xavier Auerbach on 7/6/2001 & rated 94 points: A Madeira Tasting at Pereira d'Oliveira (Funchal): Comparable colour to the Bual 1903; difficult on the nose, alcoholic, hint of meat extract; rich, darker style than the Verdelho 1912, amazing concentration; excellent length, more barley-sugar than the 1912; very impressive but forbidding. (1538 views)
 Tasted by Anonymous on 10/6/1999 & rated 94 points: Madeira @ Patroon (NYC): Dark coffee-colored wine. Almost opaque. Seemed a bit closed at first, but it really opened up to show some great “darker” flavors, such as coffee, mocha, chocolate, and truffles. A single sip sent intense aromas wafting up into my nostrils. Totally intense experience. I kept a bit of this wine for later in the evening, and it just kept getting better. Outstanding. (2630 views)

Professional 'Channels'
By Julia Harding, MW
JancisRobinson.com (10/19/2011)
(Pereira d'Oliveira, Reserva Verdelho Madeira White) Subscribe to see review text.
By Roy Hersh
For The Love of Port, Issue #57 (5/21/2010)
(D’Oliveiras Verdelho Vintage Madeira) Subscribe to see review text.
By Roy Hersh
For The Love of Port, Issue #45 (7/12/2009)
(D’Oliveiras Verdelho Vintage Madeira) Subscribe to see review text.
By Roy Hersh
For The Love of Port, May 2009, Issue #42
(D’Oliveiras Verdelho Madeira Vintage) Subscribe to see review text.
By Roy Hersh
For The Love of Port, May 2009, Issue #42
(D’Oliveiras Verdelho Madeira Vintage) Subscribe to see review text.
By Roy Hersh
For The Love of Port, October 2007, Issue #26
(D’Oliveiras Verdelho Madeira) Subscribe to see review text.
By Roy Hersh
For The Love of Port, July 2007, Issue #25
(D’Oliveiras Verdelho Vintage Madeira) Subscribe to see review text.
By Richard Jennings
RJonWine.com (5/21/2010)
(D'Oliveiras Madeira Verdelho Reserva) Medium dark orange borwn color with golden lights and yellow to clear meniscus; lovely, baked lemon, light roasted coffee, walnut oil nose; poised, still quite youthful, tart lemon peel, baked lemon, light coffee, tangy, roast coffee, walnut palate with medium-plus acidity; very long finish 94+ pts.  94 points
By Richard Jennings
RJonWine.com (4/3/2008)
(D'Oliveiras Madeira Verdelho Reserva) Medium brown color with medium golden meniscus, slightly cloudy and opaque; French roast, VA nose with a slightly meaty Marmite component, that changes more to peanut butter after 45 minutes in the glass; tangy, roasted coffee, caramel, tangy orange and lemon palate with balance and focus; long penetrating finish 94+ pts.  94 points
By Richard Jennings
RJonWine.com (8/16/2007)
(D'Oliveiras Madeira Verdelho Reserva) Dark brown color; rich and tart with good acidity; long finish  94 points
NOTE: Scores and reviews are the property of JancisRobinson.com and For The Love of Port and RJonWine.com. (manage subscription channels)

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

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!

Verdelho

Varietal character (Appellation America)

Reserva

Balanced wines with good structure. Nice Additional complexity from oak barrel aging in red wines.

Portugal

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

Madeira

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

Madeira

“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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