Simply amazing. Very dark brown, auburn; Not desert sweet, but moderate-light sweet, full of caramel, orange peel, reduced sauce, almonds, fig, spice, not unlike a sweeter palo cortado(Hidalgo Del Duque). Great acidity in the spine, intense but not sloppy or heavy. Super concentrated, long finish, this was lovely. Mozza w/B&B
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Tasted a 2019 bottling. A very delicious verdelho!! Roasted fruit, nuts, spices on the nose; dark dried fruit and burnt sugar on the tongue. Excellent palate, balance, and finish.
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Something fun to celebrate a great day of sport in London on Sunday. Dark copper in the glass, incredibly dense nose of candied orange, dried apricot, roasted hazelnut, wood polish and burned sugar. Absolutely stunning off dry palate with butterscotch, marmalade, and maple syrup with really present acidity to keep this fresh and vibrant despite its near 50 years of age. Long finish of walnuts, prunes and dark chocolate. Really special.
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Luminous copper color. Somewhat sweet and surprisingly subtle nose with layered aromas of orange zest and dried bitter orange peel, sun-baked stones, roasted nuts, oxidative caramel character, some dry and spicy maple syrup, a hint of strawberry jam and a touch of cloudberry. Oily and full-bodied on the palate with moderately high and lively acidity. Semi-dry to semi-sweet flavors of syrup, peanut butter, bruised apple, sweet nutty oxidation, some peppery spice and a hint of tangy lemon juice. Alcohol doesn't feel that well-integrated, but instead giving the wine a rather sharp and hot overall touch. The finish is really long and very spicy with quite powerful flavors of dry nutty oxidation and woody tones, some smoke and a hint of lemony citrus fruits. The finish is very tightly-knit, spicy and really dry compared to the sweeter midpalate.
Despite its over 40 years of age, the wine feels still remarkably young, fresh - and somewhat unintegrated. The alcohol sticks out a bit and the flavors aren't really as smooth, layered and harmonious as those in older Madeiras. This is really good stuff and a wine I'd drink any time any day without a question, but still also a wine that is in dire need of more age. Great stuff, but still far from the greatest examples of Madeira.
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Dinner (Quince, San Francisco): Color is deep caramel; nose is aromatic, raisins, caramel, spicy smoke, nutmeg, coffee; palate is off-dry, high acid, caramel, chocolate; long finish. 92
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Popped the cork the day before then did a double decant on the day we drank it on the suggestion of the seller.
Fig, caramel, marmalade on the nose- the faint aroma filled the room Palate similar to the nose with acidity but lifted in the middle by broad, brown sugar flavor. Long finish where a mildly balancing acidity returned.
Had a glass a month later after a day long sit w/o the top and there was less acidity, more integration
Have about half a bottle left
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Complex, intriguing nose of citrus, passionfruit, macadamia nuts, trifle and clover (smells like decadent desserts). Firm and hot palate; acidic; long nutty finish. 5/5+
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2/16/2023 - peternelson Likes this wine: 95 Points
Simply amazing. Very dark brown, auburn; Not desert sweet, but moderate-light sweet, full of caramel, orange peel, reduced sauce, almonds, fig, spice, not unlike a sweeter palo cortado(Hidalgo Del Duque). Great acidity in the spine, intense but not sloppy or heavy. Super concentrated, long finish, this was lovely. Mozza w/B&B
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7/16/2022 - theportguy wrote: 92 Points
Guys' Port Weekend - July 2022; 7/15/2022-7/16/2022 (Boulder Creek, California): Amber-orange and color. Salted caramel, dried fruits, and a touch of VA on the nose. Rich saline notes on the palate with full body, great acidity, and very long finish.
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10/15/2021 - mryev Likes this wine: 96 Points
Tasted a 2019 bottling. A very delicious verdelho!! Roasted fruit, nuts, spices on the nose; dark dried fruit and burnt sugar on the tongue. Excellent palate, balance, and finish.
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7/14/2021 - Weinberg Falls wrote: 94 Points
Something fun to celebrate a great day of sport in London on Sunday. Dark copper in the glass, incredibly dense nose of candied orange, dried apricot, roasted hazelnut, wood polish and burned sugar. Absolutely stunning off dry palate with butterscotch, marmalade, and maple syrup with really present acidity to keep this fresh and vibrant despite its near 50 years of age. Long finish of walnuts, prunes and dark chocolate. Really special.
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4/17/2021 - viniferatu Likes this wine:
Woody, nutty, spicy, citrusy. Yuuuuuuunmmmm! Long classic Verdelho: dry marmalade, old furniture, spice box and nut skins. So good.
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12/31/2017 - InVinjeVeritas wrote: 92 Points
Classic aged madeira. Very good value for 850 NOK
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5/8/2017 - forceberry wrote: 91 Points
Bottled in 2017, after 44 years in cask.
Luminous copper color. Somewhat sweet and surprisingly subtle nose with layered aromas of orange zest and dried bitter orange peel, sun-baked stones, roasted nuts, oxidative caramel character, some dry and spicy maple syrup, a hint of strawberry jam and a touch of cloudberry. Oily and full-bodied on the palate with moderately high and lively acidity. Semi-dry to semi-sweet flavors of syrup, peanut butter, bruised apple, sweet nutty oxidation, some peppery spice and a hint of tangy lemon juice. Alcohol doesn't feel that well-integrated, but instead giving the wine a rather sharp and hot overall touch. The finish is really long and very spicy with quite powerful flavors of dry nutty oxidation and woody tones, some smoke and a hint of lemony citrus fruits. The finish is very tightly-knit, spicy and really dry compared to the sweeter midpalate.
Despite its over 40 years of age, the wine feels still remarkably young, fresh - and somewhat unintegrated. The alcohol sticks out a bit and the flavors aren't really as smooth, layered and harmonious as those in older Madeiras. This is really good stuff and a wine I'd drink any time any day without a question, but still also a wine that is in dire need of more age. Great stuff, but still far from the greatest examples of Madeira.
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1/23/2016 - aagrawal wrote: 92 Points
Dinner (Quince, San Francisco): Color is deep caramel; nose is aromatic, raisins, caramel, spicy smoke, nutmeg, coffee; palate is off-dry, high acid, caramel, chocolate; long finish. 92
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4/11/2015 - Fur in the glass Likes this wine:
Popped the cork the day before then did a double decant on the day we drank it on the suggestion of the seller.
Fig, caramel, marmalade on the nose- the faint aroma filled the room
Palate similar to the nose with acidity but lifted in the middle by broad, brown sugar flavor. Long finish where a mildly balancing acidity returned.
Had a glass a month later after a day long sit w/o the top and there was less acidity, more integration
Have about half a bottle left
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9/5/2000 - Double-A Likes this wine: 98 Points
Complex, intriguing nose of citrus, passionfruit, macadamia nuts, trifle and clover (smells like decadent desserts). Firm and hot palate; acidic; long nutty finish.
5/5+
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