December 19, 2023 - Clasificado como Medium rich – meio doce. Caoba pálido. Nariz exótica, con matices de curry, toques también de especias dulces, algo de caramelo, clavo, una intrigante mineralidad. algo de barniz de mueble viejo y toques de corteza de mandarina. En boca tiene buen ataque, con volumen, cierta calidez, dulzor equilibrado (unos 85 gr. de azúcar residual y 19% vol alc. pero, curiosamente, se percibe quizás más el alcohol, pero menos la dulzura que en la previa sercial). Largo y evocador.
September 24, 2023 - decent Boal but not very complex.
July 29, 2023 - Aromas of figs, raisins, chocolate, orange rind, wallnut, old wood, caramel and roasted coffee waft from the glass. Sensual and complex.
In the mouth rich and creamy but balanced by the super fresh acidity.
October 13, 2021 - Tasting Training for WSET Level 4, Units D4 + D5 - Session 6 (Madeira, non-blind): Wine 7: The wine has a medium amber colour. The nose has medium intensity and shows aromas of walnut, roasted almond, toffee, coffee, caramel and VA.
On the palate the wine is sweet, with high acidity, high alcohol, and a medium body. The flavour intensity is medium, flavours are tertiary and include walnut, roasted almond, toffee, coffee and caramel. The wine has a creamy texture, the alcohol is warming, the finish has medium length.
This is a good quality wine since it has medium complexity, medium intensity and medium length. To be considered being of very good quality it would need better integration of the alcohol and greater length.
The wine has been matured in oxidative conditions. Thanks to this maturation and to its high acidity and high alcohol it will keep on this level for a few years, but it will not improve, and is hence to be considered not suitable for further ageing in bottle.
NB: Much less convincing than a bottle I tasted five years ago.
February 18, 2020 - Wallnuts, oak, caramel, dried figs and raisins. Liveliy acid though medium sweet. Long aftertaste in excellent combination of sweetness and dryness.
June 10, 2019 - Attractive mahogany tint. A little shy on the nose, but what a great palate. Coffee, roasted nuts, cinnamon, nutmeg, toffee, dates, raisins, and a touch of burnt caramel at the finish. Lovely streak of acidity leaving the mouth refreshed. Dangerously easy to drink. Excellent stuff.
April 30, 2019 - Developed Madeira aromas, with orange peel, raisins and spices. Semi sweet, fruity and long.
February 2, 2016 - Madeira Pilgrimage; 2/1/2016-2/4/2016 (Madeira): Rich and nutty aromas with caramel and brown sugar. The palate is rich but balanced with a salty floral kick to accent the dried pineapple and apricot jam. Chewy caramel sauce, almond and sweet dates add complexity. Bold but restrained at the same time.
January 31, 2016 - “Fortified Wines of the World” (blind), Wine 8: The wine was medium brown in colour, with an olive green tinge at the edges. It offered citrus, dried fruit, prune, fig, caramel, nuts and tobacco aromas on the nose. On the palate the wine showed citrus, green apple, caramel, nuts, molasse and tobacco, with high acidity, some tannin and very good length. The sweetness was balanced by nice, fresh acidity and the high alcohol was well-integrated. A medium-complex, balanced, fresh and flavourful Boal.
June 10, 2015 - Monthly Tasting Group HWS #100; Jubllee tasting with dinner: No formal notes. Bouquet with raisins, nuts, tangerine and oxidized impressions. On the palate the same. Some caramel as well. Nice balance between acidity and sweetness.