November 6, 2018 - Bottled in 2016. Amazing colour - pale tawny brown. Walnut, coffee, toffee, old leather, beeswax on the nose. On the palate smooth with amazing acidity, nuts, sweet spices, dried fruit. Incredible intensity, freshness and purity. Very very long. 94-96
February 8, 2017 - Dark tawny and aged brick in the glass. Much more rich and dessert like than a comparison Madeira I had opened about 6 weeks back. Has more caramel toffee and sweet date character than the other since this is more into the rich sweet range. Perfect with Turkish dates or any date/fig based dessert for that reason though. Just wonderful all they way through the palate. First time for Moscatel vs Malmsey for me, but this is a good reference point.
October 26, 2016 - Notes are limited. Moscatel along with Terrantez and Bastardo are quite rare; howver, Moscatel is not commercially grown on the island as far as I know, so this bottle is was a special treat. Lots of sediment and some still coated the inisde of the bottle.
Color is dark, like all the D’Oliveira wines poured tonight. It has a tawny edge, a dark golden field, and a brown mahogany center. Tastes mature. Lots of chocolate, with some citrus acidity. Similar to the Malvasias served this evening. Richer and warmer than the 1948 Barbetio Malvasia. I noted elements of plum, toffy, ham, and molasses on the nose and palate. Someone said: “smoky.” Lots of praline-like flavors of brown sugar and pecans. A rich touch of reduced (sweet) balsamic and fig character, which I found very lovely. Meaty and teriyaki too. The nose is very complex with elements that one would call savory plus sweet and chocolaty. Fascinating. Flavors seemed relaxed. Well balanced with “warm” flavors. A sherry element too without the grapiness of a Spanish PX. Good rich flavors. Butter. Acidity was clearly present, but not out of balance with the sugars.
The label on the back of the bottle says: “D’Oliveira Family Reserve” as well as: “After maturing in old oak casks in the cellars of the independent family firm of Pereira D’Oliveira…, the wine was bottled in the 1970s. It was recorked in the year 2015 in order to assure a continued long life in the bottle.”
All twelve wines poured were decanted two days before serving.
(Served with cheeses, almonds and seasonal fruits.)
February 4, 2016 - Madeira Pilgrimage; 2/1/2016-2/4/2016 (Madeira): God, what a cool wine. Smells of dried pineapple, sweet clove, cherry wood, menthol, eucalyptus and leather, all of the aromas of complex, nuanced and exciting. Sweet but balanced on the palate, this is wacky good. Leather, coffee, cherry wood, dusty library, herbal bitters, eucalyptus, vapor rub, these flavors are so unique and complex. The wine is seamless on the with its richness and acidity. Crazy-long finish.
January 7, 2007 - Roy Hersh's Majestic Madeira Extravaganza (Seattle, WA): Lots of spirit on the nose. This is a rich, intense wine, again showing string spirit following by loads of caramel and spicy onion. The acidity seemed absent as compared to the relatively dominant acid in the other 16 examples of Madeira.
January 7, 2007 - Brownish / muddy color, evenly concentrated. The nose is intense and reminds me of a barley wine. There is a lovely sweet malt component. Also present are caramel, figs, and coffee. Complex and interesting. On the palate the wine is thick, full, round, and sweet with strong yet balanced acidity. Long complex finish.