Transparent medium to dark brown. Leaps out of the glass, with notes of orange, nuts, creme brûlée, and that Madeira tang. Medium-bodied and elegant in texture - beautiful line and length and layered, before a wonderful midpalate of orange, earth, coffee notes and much more, flanked by a piercing yet balancing acidity. The elegance and layering of this wine sets it apart - texturally very exciting. Excellent length.
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A rich and decadent Madeira but at age 100 its showing excellent mature flavors of molasses, fig and dark spices. Medium sweetness without any cloying and amazing intensity. The finish is taut and crisp with great succulence and complexity. A superb Boal that should grow even more complex and elegant over the next 100 years!
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A Birthday Celebration (Taste 222 - Chicago IL): Dried cherry, almonds and figs with a long, bright and energetic finish and great textural charm. So enjoyable, with a moderated sweetness that wouldn't pair well with dessert.
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Bottled opened in December 2014. Tastes of walnut skins, sweet almond, citrus, bacon, dried figs and Christmas pudding. Outstanding. This just gets better and better. I bought a case of this a number of years ago, and glad I did.
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90's Burgs, TBA's, Madeiras and a Sherry (John V.'s): Another bottle that had been sitting on John's counter for a while. The nose has toffee and chocolate covered oranges. very smooth yet very complex on the palate. Maybe my favorite of the flight. Smooth with no heat. Great acidity and texture. Long finish.
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Chablis, Dom. Laurent, Suduiraut, Madeira (John V.'s): John had this already opened, so he brought it out. Brown in color. The nose is great with orange peel, toffee, coffee and chocolate covered raisins. Slightly sweet. Orange peels, oranges, milk chocolate on the palate. Very smooth. Long finish. Gorgeous.
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Private Dinner (New York, NY): Opened November 17, 2013. I found this hard to taste, perhaps because of the intensity of the acid in the previous bottle. One of our dinner companions said, "It's like a sassy blonde chewing on a tobacco leaf while sliding down an old mahogany banister, with a splinter of acidity." Take that for what you will. Perhaps at some point I'll get to revisit this and will be able to distinguish some of the aromas or flavors myself. Not rated.
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2002 Oregon Pinot Retro + Port/Madeira (JV's): So John went into the kitchen and brought out a bottle of this that was about 60% consumed. He said it had been opened for 6 to 9 months, which, of course, is no problem for an older Madeira. The cork was stuck, so Charlie attempted to get the cork out, but it broke off even with the rim. John said he would be right back (we assumed he was getting a cork screw), but no, he came back with another partially consumed bottle of the same wine. :-) We eventually got both bottles opened and had a nice taste.
The wines is brown in color, more golden at the rim. There are some green specks in it. The nose is toffee, coffee and oranges. On the palate, this is smooth, complex and easy to sip. Delicious. A real treat to think my father was 11 and my mother 1 when this wine was grown.
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Enjoyed at Pappa's Brothers Steakhouse Dallas (PBSH Dallas) on our 8th wedding anniversary. This is a salty yet sweet Madeira and was a treat. Enjoyed alone, it is to be noted that this is certainly something that would pair very well with just about anything. The nose showed the age. The entry was orange peel that faded to a salty plum, and VERY smooth. Alcohol seemed a bit restrained, and heated up as it sat on the tongue and this is where the roasted nuts and tobacco leaf notes started showing up. Sweet alcoholic finish that then ramped up with some white pepper out of nowhere. Sometimes it was a little tart. You can definitely taste and smell the age. Amazing. I wish I had a ton of this - be thankful, CT members, if you hold this one. Keep now, or pass down the family tree..... this one is still going strong.
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A thickly-textured Madeira with the sweetness of a Malvasia. Deep, rich and intense with flavors of molasses, coffee, caramel, varnish and maple syrup. Finishes very complex with notes of spices and orange peel. Perhaps only lacks a little elegance which could come with time. 93+
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Opened several months ago. Medium brown with green edges. Rich, deep nose of molasses and fig. Tastes of Marmite, fig, smoked ham, chocolate and dark maple syrup. Coffee candy too. Medium acid for a Madeira, but plenty enough to keep this balanced. More of a dark brooding Madeira than other styles - rich, robust and remarkably syrupy. Outstanding. Definitely needs several weeks open to really shine.
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My second foray with this wine. We had a bottle of it in 2007 for my mother's 85th birthday, and we had another one for her 90th. Last time, I decanted based upon the recommendation of the D'Oliveiras family and gave it only about 2 hours of air. I decided it was not enough, so this time I followed Roy Hersh's recommendation from 2007 and decanted it at about 5 hours in advance, poured it back into the bottle from the decanter about 2 hours before we drank it, and then poured 28 glasses of it for all the adults at the party and drank it as the opening taste for the Havdalah service we conducted at the restaurant before dinner. This is definitely a wine that should be savored carefully, and thus belongs either on its own or at the beginning rather than the end of the meal. The nose is explosively nutty and sweet with some vanilla. Although there is acid present, this one - probably because of the longer decant - was less sharp on the palate with no bitterness from the acidity. Sweet without being sugary or syrupy, with lots of roasted nuts, orange peel and lemon. Color was translucent but dark brown. Superb balance. My wife is not a sweet wine drinker, but she really enjoyed this, as did many others, who begged me for more. Alas, there were no "seconds" since I saved only the last ounce for myself to bring home and try in a few days. I have one ounce left from the bottle I opened in 2007, and I will drink them side by side to see what 5 years of air will do to a Madeira. With luck, I will need, and be able to find, another bottle of this in 10 years.
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At D'Oliveiras. The main thing I recall was a strong pepper note in the midpalate and end...not in a bad way, but a characteristic I've not experienced in any other madeira.
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Dark, slightly cloudy color. Incredibly expansive flavors of varnish, molasses and dark forest. Still young but just a perfect Madeira with it's spicy wood flavors and great, complex finish. Wow! 95+
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It is amazing what 2 months in the decanter will do for Madeira. After 3 days opened this was very hard to taste, heavy, tight and chunky, hard to drink. I have now had it open for 2 months, and it is really beginning to be more engaging. Very dark chocolate brown color with yellow at the edge. Salty, tangy nose. Tastes of smoked ham, cocoa, molasses and panforte (fig and nuts). It has a decent amount of acid, but not overwhelming. Not a particularly elegant wine (see my notes on the 1920 Favilla Veiera which I tasted chez moi at the same time), but very good flavors and coming together nicely.
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Just a sip, but this is incredibly good. I've had good - including C19th - Madeira before but this is definitely the best I can remember. Caramelized orange peel is the obvious flavor, but it is really all about the concentration and intensity, which is quite unbelievable and coupled with acidic freshness. Utterly spectacular.
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In my book D'Oliveiras makes the greatest Bual and 1922 was an underrated year until it wasn't and the price went through the roof. Buals are a brilliant varietal of madeira that illustrates the tension between residual sweetness and bracing acidity and offers up a heady nose of candied ginger, orange, caramel, and coffee. That's just a hint of the nose. The seamless integration of depth, power, nuance and lyricism always astonishes me, even now. The mouth feel and finish is elegant viscosity and a flavor profile that continues to evolve in the glass. It has length and finish that kicks serious butt. The 1922 Bual by this producer is shoulders above the rest for me. Bottom line, it is ridiculously delicious. It makes my heart sing.
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After sorting through recommendations as to how to prepare from Roy Hersh, Francois Audouze, Francois Mauss and Louis D'Oliveira directly from the winery, we settled on a decant two hours prior to drinking. In retrospect, I think those who suggested longer decaqnts were probably right - the alcohol level was a bot too high and more time to blow off might have been nbetter.
Aroma - The sommelier poured 13 glasses in a room next to the private room in the basement of Bottega del Vino. The aroma was so strong that I could easily smell the intense sweet nutty nose in the next room within 30 seconds after he started pouring. I am not a Madeira expert - far from it having had maybe one good glass of madeira in my life, so I can't give you comments on a relative basis, but the aroma was clearly on of the mroe intense wine experience I have ever had. I agreed, with the sommerlier, however, that the ethyl alcohol aroma was very strong. HIs comment was that he was sure that the 19-21% on the bottle was too low, and I woudl not be surprised. The obvious alcohol was the only drawback tot he entire experience.
On the palate - Sugared pecans, walnuts, chocolate and some totally unexpected citrus acid bite. I do not know if the citrus is normal, but I could taste something like it on the sides of my tongue. The wine was medium sweet - nothing like a vintage port in sweetness. No need for insulin but the sugar was there in the background without taking over the wine with cloyness. Very very long finish. I could still taste it minutes after swallowing. This is a wine to savor very slowly. My mother really liked it.
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Madeira @ The Caucus Room (Washington DC): Wonderful array of flavors, but this wine suffered by it's (relative youth), being placed in a flight of wines averaging 180-200 years old. The youthful showed, with more fruit flavors relative to it's mates in the flight: orange peel, lime, and raisins. Wonderful balance, intensity, length and youthful drive. VERY GOOD.
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Dense old coffee, caramel, and limey notes on the nose with some characteristic VA. A strange pine resin note on the palate. Generally balanced - what sugar-free coke syrup might taste like. Falling a bit flat but still quite enjoyable.
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A Madeira Tasting at Pereira d'Oliveira (Funchal): A beautiful, rich Boal. Deep colour; classic Boal nose with burnt caramel and vanilla; calm and powerful on the palate, excellent weight, balancing acidity; excellent length, with nuts, caramel and vanilla. A great classic.
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A Madeira Tasting at Madas NV (Antwerp, Belgium): Absolutely fabulous, amazing nose, aromas of vanilla and caramel, reminiscent of the Serrado 1827; exquisite palate, lip-licking acidity; does the finish have an end?
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Beringer Vertical @ Surf Village (Milford): Tawny brown in color, with hints of green on the rim. Explosive nose of coffee, caramel, and creme brulee. Medium sweet, with a soft lingering finish. A very nice wine, but a touch more acidity would push it to the EXCELLENT level.
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Madeira @ Patroon (NYC): Another dark, almost opaque wine, with a slight orange rim. Delicate nose of caramel candy and crème brulee. Lip pursing acidity that forces you to make a funny face as you taste it. Intense and flavorful. Sweet, but tons of acidity to back it up. Outstanding.
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8/5/2022 - lightning wrote: 97 Points
Transparent medium to dark brown. Leaps out of the glass, with notes of orange, nuts, creme brûlée, and that Madeira tang. Medium-bodied and elegant in texture - beautiful line and length and layered, before a wonderful midpalate of orange, earth, coffee notes and much more, flanked by a piercing yet balancing acidity. The elegance and layering of this wine sets it apart - texturally very exciting. Excellent length.
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7/18/2022 - dream Likes this wine: 95 Points
A rich and decadent Madeira but at age 100 its showing excellent mature flavors of molasses, fig and dark spices. Medium sweetness without any cloying and amazing intensity. The finish is taut and crisp with great succulence and complexity. A superb Boal that should grow even more complex and elegant over the next 100 years!
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12/7/2018 - Burgundy Al wrote: 92 Points
A Birthday Celebration (Taste 222 - Chicago IL): Dried cherry, almonds and figs with a long, bright and energetic finish and great textural charm. So enjoyable, with a moderated sweetness that wouldn't pair well with dessert.
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11/17/2017 - Burgundy Al wrote:
Thirteenth Annual White Truffle Dinner (Chez Weber - Chicago IL): Late night, small glass, brief note. Figs and dates and toasted almonds with the richness and sweetness of marzipan. Very good length and intensity.
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6/15/2016 - rmalloy Likes this wine: 96 Points
Really great. Tasted at Saison SF.
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8/8/2015 - acidqueen wrote: 96 Points
Bottled opened in December 2014. Tastes of walnut skins, sweet almond, citrus, bacon, dried figs and Christmas pudding. Outstanding. This just gets better and better. I bought a case of this a number of years ago, and glad I did.
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7/31/2015 - bill00 wrote: 94 Points
Caramel, crème brulee with yeasty, bread dough notes and sandalwood. Very nicely balanced. Drank this over about 9 months and enjoyed throughout.
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7/10/2015 - Loren Sonkin wrote: 96 Points
90's Burgs, TBA's, Madeiras and a Sherry (John V.'s): Another bottle that had been sitting on John's counter for a while. The nose has toffee and chocolate covered oranges. very smooth yet very complex on the palate. Maybe my favorite of the flight. Smooth with no heat. Great acidity and texture. Long finish.
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1/13/2015 - jlgnml Likes this wine: 95 Points
IWFSC 801 Dinner (BOKA Chicago, IL): Caramel, sweetness, floral nose, lasting on the palate, great long finish.
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7/19/2014 - Loren Sonkin wrote: 95 Points
Chablis, Dom. Laurent, Suduiraut, Madeira (John V.'s): John had this already opened, so he brought it out. Brown in color. The nose is great with orange peel, toffee, coffee and chocolate covered raisins. Slightly sweet. Orange peels, oranges, milk chocolate on the palate. Very smooth. Long finish. Gorgeous.
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3/15/2014 - kevinacohn wrote:
Private Dinner (New York, NY): Opened November 17, 2013. I found this hard to taste, perhaps because of the intensity of the acid in the previous bottle. One of our dinner companions said, "It's like a sassy blonde chewing on a tobacco leaf while sliding down an old mahogany banister, with a splinter of acidity." Take that for what you will. Perhaps at some point I'll get to revisit this and will be able to distinguish some of the aromas or flavors myself. Not rated.
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1/25/2014 - Loren Sonkin wrote: 94 Points
2002 Oregon Pinot Retro + Port/Madeira (JV's): So John went into the kitchen and brought out a bottle of this that was about 60% consumed. He said it had been opened for 6 to 9 months, which, of course, is no problem for an older Madeira. The cork was stuck, so Charlie attempted to get the cork out, but it broke off even with the rim. John said he would be right back (we assumed he was getting a cork screw), but no, he came back with another partially consumed bottle of the same wine. :-) We eventually got both bottles opened and had a nice taste.
The wines is brown in color, more golden at the rim. There are some green specks in it. The nose is toffee, coffee and oranges. On the palate, this is smooth, complex and easy to sip. Delicious. A real treat to think my father was 11 and my mother 1 when this wine was grown.
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12/18/2012 - mflesh wrote: 95 Points
Enjoyed at Pappa's Brothers Steakhouse Dallas (PBSH Dallas) on our 8th wedding anniversary. This is a salty yet sweet Madeira and was a treat. Enjoyed alone, it is to be noted that this is certainly something that would pair very well with just about anything. The nose showed the age. The entry was orange peel that faded to a salty plum, and VERY smooth. Alcohol seemed a bit restrained, and heated up as it sat on the tongue and this is where the roasted nuts and tobacco leaf notes started showing up. Sweet alcoholic finish that then ramped up with some white pepper out of nowhere. Sometimes it was a little tart. You can definitely taste and smell the age. Amazing. I wish I had a ton of this - be thankful, CT members, if you hold this one. Keep now, or pass down the family tree..... this one is still going strong.
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10/17/2012 - dream wrote: 93 Points
A thickly-textured Madeira with the sweetness of a Malvasia. Deep, rich and intense with flavors of molasses, coffee, caramel, varnish and maple syrup. Finishes very complex with notes of spices and orange peel. Perhaps only lacks a little elegance which could come with time. 93+
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7/2/2012 - acidqueen wrote: 95 Points
Opened several months ago. Medium brown with green edges. Rich, deep nose of molasses and fig. Tastes of Marmite, fig, smoked ham, chocolate and dark maple syrup. Coffee candy too. Medium acid for a Madeira, but plenty enough to keep this balanced. More of a dark brooding Madeira than other styles - rich, robust and remarkably syrupy. Outstanding. Definitely needs several weeks open to really shine.
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6/2/2012 - J @ y H @ c k wrote: 95 Points
My second foray with this wine. We had a bottle of it in 2007 for my mother's 85th birthday, and we had another one for her 90th. Last time, I decanted based upon the recommendation of the D'Oliveiras family and gave it only about 2 hours of air. I decided it was not enough, so this time I followed Roy Hersh's recommendation from 2007 and decanted it at about 5 hours in advance, poured it back into the bottle from the decanter about 2 hours before we drank it, and then poured 28 glasses of it for all the adults at the party and drank it as the opening taste for the Havdalah service we conducted at the restaurant before dinner. This is definitely a wine that should be savored carefully, and thus belongs either on its own or at the beginning rather than the end of the meal. The nose is explosively nutty and sweet with some vanilla. Although there is acid present, this one - probably because of the longer decant - was less sharp on the palate with no bitterness from the acidity. Sweet without being sugary or syrupy, with lots of roasted nuts, orange peel and lemon. Color was translucent but dark brown. Superb balance. My wife is not a sweet wine drinker, but she really enjoyed this, as did many others, who begged me for more. Alas, there were no "seconds" since I saved only the last ounce for myself to bring home and try in a few days. I have one ounce left from the bottle I opened in 2007, and I will drink them side by side to see what 5 years of air will do to a Madeira. With luck, I will need, and be able to find, another bottle of this in 10 years.
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4/14/2012 - lightning wrote: 93 Points
At D'Oliveiras. The main thing I recall was a strong pepper note in the midpalate and end...not in a bad way, but a characteristic I've not experienced in any other madeira.
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10/27/2011 - dream wrote: 95 Points
Dark, slightly cloudy color. Incredibly expansive flavors of varnish, molasses and dark forest. Still young but just a perfect Madeira with it's spicy wood flavors and great, complex finish. Wow! 95+
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7/17/2011 - acidqueen wrote: 93 Points
It is amazing what 2 months in the decanter will do for Madeira. After 3 days opened this was very hard to taste, heavy, tight and chunky, hard to drink. I have now had it open for 2 months, and it is really beginning to be more engaging.
Very dark chocolate brown color with yellow at the edge. Salty, tangy nose. Tastes of smoked ham, cocoa, molasses and panforte (fig and nuts). It has a decent amount of acid, but not overwhelming. Not a particularly elegant wine (see my notes on the 1920 Favilla Veiera which I tasted chez moi at the same time), but very good flavors and coming together nicely.
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12/31/2010 - abh wrote:
Just a sip, but this is incredibly good. I've had good - including C19th - Madeira before but this is definitely the best I can remember. Caramelized orange peel is the obvious flavor, but it is really all about the concentration and intensity, which is quite unbelievable and coupled with acidic freshness. Utterly spectacular.
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8/1/2010 - rosesandthorns wrote: 97 Points
In my book D'Oliveiras makes the greatest Bual and 1922 was an underrated year until it wasn't and the price went through the roof. Buals are a brilliant varietal of madeira that illustrates the tension between residual sweetness and bracing acidity and offers up a heady nose of candied ginger, orange, caramel, and coffee. That's just a hint of the nose. The seamless integration of depth, power, nuance and lyricism always astonishes me, even now. The mouth feel and finish is elegant viscosity and a flavor profile that continues to evolve in the glass. It has length and finish that kicks serious butt. The 1922 Bual by this producer is shoulders above the rest for me. Bottom line, it is ridiculously delicious. It makes my heart sing.
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6/2/2007 - J @ y H @ c k wrote: 94 Points
After sorting through recommendations as to how to prepare from Roy Hersh, Francois Audouze, Francois Mauss and Louis D'Oliveira directly from the winery, we settled on a decant two hours prior to drinking. In retrospect, I think those who suggested longer decaqnts were probably right - the alcohol level was a bot too high and more time to blow off might have been nbetter.
Aroma - The sommelier poured 13 glasses in a room next to the private room in the basement of Bottega del Vino. The aroma was so strong that I could easily smell the intense sweet nutty nose in the next room within 30 seconds after he started pouring. I am not a Madeira expert - far from it having had maybe one good glass of madeira in my life, so I can't give you comments on a relative basis, but the aroma was clearly on of the mroe intense wine experience I have ever had. I agreed, with the sommerlier, however, that the ethyl alcohol aroma was very strong. HIs comment was that he was sure that the 19-21% on the bottle was too low, and I woudl not be surprised. The obvious alcohol was the only drawback tot he entire experience.
On the palate - Sugared pecans, walnuts, chocolate and some totally unexpected citrus acid bite. I do not know if the citrus is normal, but I could taste something like it on the sides of my tongue. The wine was medium sweet - nothing like a vintage port in sweetness. No need for insulin but the sugar was there in the background without taking over the wine with cloyness. Very very long finish. I could still taste it minutes after swallowing. This is a wine to savor very slowly. My mother really liked it.
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3/10/2007 - mdefreitas wrote: 93 Points
Madeira @ The Caucus Room (Washington DC): Wonderful array of flavors, but this wine suffered by it's (relative youth), being placed in a flight of wines averaging 180-200 years old. The youthful showed, with more fruit flavors relative to it's mates in the flight: orange peel, lime, and raisins. Wonderful balance, intensity, length and youthful drive. VERY GOOD.
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3/22/2006 - jamiekutch wrote: 92 Points
Great nose. Sweeter taste than 1912 we had. Delicious long lingering finish.
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12/22/2005 - psmith wrote: 91 Points
Dense old coffee, caramel, and limey notes on the nose with some characteristic VA. A strange pine resin note on the palate. Generally balanced - what sugar-free coke syrup might taste like. Falling a bit flat but still quite enjoyable.
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12/13/2001 - Xavier Auerbach wrote: 98 Points
A private dinner (Restaurant Châlet Royal *, Den Bosch, Netherlands): Magnificent. Classic Bual, wonderful concentration, wood, vanilla, amazing acidity, aromatic, perfection. Endless.
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7/6/2001 - Xavier Auerbach wrote: 98 Points
A Madeira Tasting at Pereira d'Oliveira (Funchal): A beautiful, rich Boal. Deep colour; classic Boal nose with burnt caramel and vanilla; calm and powerful on the palate, excellent weight, balancing acidity; excellent length, with nuts, caramel and vanilla. A great classic.
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12/9/2000 - Xavier Auerbach wrote: 98 Points
A Madeira Tasting at Madas NV (Antwerp, Belgium): Absolutely fabulous, amazing nose, aromas of vanilla and caramel, reminiscent of the Serrado 1827; exquisite palate, lip-licking acidity; does the finish have an end?
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11/20/1999 - mdefreitas wrote: 92 Points
Beringer Vertical @ Surf Village (Milford): Tawny brown in color, with hints of green on the rim. Explosive nose of coffee, caramel, and creme brulee. Medium sweet, with a soft lingering finish. A very nice wine, but a touch more acidity would push it to the EXCELLENT level.
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10/6/1999 - mdefreitas wrote: 95 Points
Madeira @ Patroon (NYC): Another dark, almost opaque wine, with a slight orange rim. Delicate nose of caramel candy and crème brulee. Lip pursing acidity that forces you to make a funny face as you taste it. Intense and flavorful. Sweet, but tons of acidity to back it up. Outstanding.
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