Short note - dried figs, dark caramell, lemon peel, milk chocolate, orange, dried plums, mushrooms like shitake, long finish, medium sweet, high acidity, medium finish, high concentration, well balanced, outstanding quality, 93p
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Weekend with Eddie - Part 1 (Marea, New York City): Intense nose displaying dry figs, molasses, a hint of turpentine, cedar and balsamico. Excellent concentration, very sweet dry fruit driven palate impression, piecing acidity gives the wine excellent precision and energy, and incredibly long finish. This will last forever.
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Wonderfully expressive with bitter orange, caramelized brown sugar, nutmeg, persimmon, ginger, molasses, old sawdust, hints of walnut and pecan. Very long finish.
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Domaine Wine Storage Holiday Party (Domaine Wine Storage - Chicago, IL): Has aromas of mineral, plum, and molasses. Loved its layers of fruit, earth, and stone and thought it was still showing very young (despite being open for 2 days). Big thanks to Tim for opening this...hopefully I'll get to try another one of these in the future.
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Domaine End of Year Party (Chicago, IL): A surprising tinge of green on the nose. Extremely intense, as if you boiled down a 100-year-old madeira (I suppose, in a very strange way, that is what this is). The palate is extremely rich with lots of caramel and rancio notes. Awesome.
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The Matriarch of Madeira, A Tribute to Dona Manuela Barbeito (Bar Boulud, NYC): Compared to the 1887 Malvasia, this was more of what I typically expect from Malvasia: weighty, sweet, tangy, concentrated and dessert-like, but with adequate structure to maintain freshness. Dark cocoa, butterscotch, and caramel flavors intermingle with zippy tropical notes. A superb wine and a rare treat, but I should have had this before the 1887 Malvasia, as I kept think about the brilliant detail that wine possessed.
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I've been sitting on a bottle of this for 6 years, and I figured the 10th anniversary of my inaugural tasting note on CellarTracker was the perfect time to crack this baby and steal a couple of ounces.
Wow, wow, wow! I've had this a couple of times, and it was stunning before. This bottle though is on a whole different level. Deep and brothy on the nose with that funky, beefy, caramelized onion thing I find in Madeira. The palate though, oh the palate. So thick and intense, rich, caramel and beef and onion, but then there is this explosion of lime and salt and acid. It's stunning for a wine to carry such richness and length while still showing such unreal acidity. I really need to drink more Madeira, as it is so uniquely fresh and intense.
I really look forward to following this bottle for a long time to come.
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This is an amazing wine, bottled in 2005. The color is dark brown, concealing the destinctive green rim of Madeira. The nose of toffee literally filled the toom with a sweet smell of candy. The wine does not come across sweet at all, yet the palate is loaded with caramel and toffee notes. The wine would pair well with a number of savory dishes, but the best would be high fat cheeses. This bottle was served with both a double cream and a triple cream and the fat balanced the high acid of the wine perfectly.
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Madeira @ The Modern: Homage to Mario Barbeito (NYC): Bottled approx in 1995. Sourced from Campanario. Another dark colored Madeira with a distinct greenish rim. Loads of sultana raisins and brown sugar and spice. Luscious and complex and it kept getting better with air. This really coated and warmed the palate in a soothing manner.
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Madeira @ Triomphe (NYC): A number of people in attendance mentioned having this wine several times before, and like them, I agreed that this was one of the best showings for this particular bottling. I will also mention that the gentleman contributing this bottle had vigorously and aggressively decanted it, periodically pouring it back and forth between two different decanters. This is always such a solid wine… dark caramel color with a light greenish tinge on the edge. Lovely aromas of prune, crème brulee, fig and walnut. Lovely intensity, vibrancy and balance. For me, this is textbook Malvasia. VERY (VERY) GOOD+.
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Roy Hersh's Majestic Madeira Extravaganza (Seattle, WA): Very dark color. Somewhat muddy and vegetal with a bit of burned caramel. This seems wrong, slightly off, especially given that this was the only wine in the tasting I have experienced before. The palate shows thick caramel, searing acidity, quite intense. More of that cooked onion thing; I'm starting to wonder if this is simply a smell I associate mostly with Malvasia? This is a bit of a Pamela Anderson wine. Lots of beautiful elements that look good but which doesn't quite hang together as an elegant whole. This was my least favorite wine of the flight, and everyone agreed this was not a representative example of this normally addictive wine.
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Available by the glass at Bacar in San Francisco. Good nose of caramel, molasses, and toffee but not as full and enveloping as the 1863 Boal. The nose carries right on to the palate where there are intense flavors of brown sugar, molasses, and toffee balanced with a bracing sour acidity that makes the wine seem much less sweet than it really is. The most remarkable characteristic about this wine is how it coats the inside of your mouth. You find yourself wiping off your gums with your tounge and and still tasting the wine a minute or two after your sip! Now, THAT is a finish.
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Big Portuguese Dinner @ My Apt (San Francisco): (Portugal dinner for SF wine friends) Intense, caramel, molasses, toffee and coffee. Lots of dark flavors and fresh acids. Concentrated, sweet and lucious. A bit more citrus would be nice. Amazing.
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Madeira @ Patroon (NYC): (Rare Wine Company Madeira Tasting @ Patroon, NYC) Very dark chocolate color. One of the wines of the night for me. Thick, sweet, and explosive on the palate. Super long and super rich on the palate. A whirlwind of flavors that are hard to describe. A wine to drink in small sips… and I did, for I wanted it to last forever. How does one make something so rich and decadent? Profound.
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6/10/2023 - Ebrim Likes this wine: 93 Points
Short note - dried figs, dark caramell, lemon peel, milk chocolate, orange, dried plums, mushrooms like shitake, long finish, medium sweet, high acidity, medium finish, high concentration, well balanced, outstanding quality, 93p
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4/15/2016 - dcwino wrote: 97 Points
Weekend with Eddie - Part 1 (Marea, New York City): Intense nose displaying dry figs, molasses, a hint of turpentine, cedar and balsamico. Excellent concentration, very sweet dry fruit driven palate impression, piecing acidity gives the wine excellent precision and energy, and incredibly long finish. This will last forever.
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11/20/2015 - tinybubbles Likes this wine: 96 Points
Wonderfully expressive with bitter orange, caramelized brown sugar, nutmeg, persimmon, ginger, molasses, old sawdust, hints of walnut and pecan. Very long finish.
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8/31/2014 - jhngo Likes this wine: 95 Points
funky pvc plastic nose.
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12/13/2013 - tooch wrote: 95 Points
Domaine Wine Storage Holiday Party (Domaine Wine Storage - Chicago, IL): Has aromas of mineral, plum, and molasses. Loved its layers of fruit, earth, and stone and thought it was still showing very young (despite being open for 2 days). Big thanks to Tim for opening this...hopefully I'll get to try another one of these in the future.
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12/12/2013 - acyso wrote: 98 Points
Domaine End of Year Party (Chicago, IL): A surprising tinge of green on the nose. Extremely intense, as if you boiled down a 100-year-old madeira (I suppose, in a very strange way, that is what this is). The palate is extremely rich with lots of caramel and rancio notes. Awesome.
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10/10/2013 - mdefreitas wrote: 94 Points
The Matriarch of Madeira, A Tribute to Dona Manuela Barbeito (Bar Boulud, NYC): Compared to the 1887 Malvasia, this was more of what I typically expect from Malvasia: weighty, sweet, tangy, concentrated and dessert-like, but with adequate structure to maintain freshness. Dark cocoa, butterscotch, and caramel flavors intermingle with zippy tropical notes. A superb wine and a rare treat, but I should have had this before the 1887 Malvasia, as I kept think about the brilliant detail that wine possessed.
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3/7/2013 - Eric wrote: 97 Points
I've been sitting on a bottle of this for 6 years, and I figured the 10th anniversary of my inaugural tasting note on CellarTracker was the perfect time to crack this baby and steal a couple of ounces.
Wow, wow, wow! I've had this a couple of times, and it was stunning before. This bottle though is on a whole different level. Deep and brothy on the nose with that funky, beefy, caramelized onion thing I find in Madeira. The palate though, oh the palate. So thick and intense, rich, caramel and beef and onion, but then there is this explosion of lime and salt and acid. It's stunning for a wine to carry such richness and length while still showing such unreal acidity. I really need to drink more Madeira, as it is so uniquely fresh and intense.
I really look forward to following this bottle for a long time to come.
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12/5/2010 - Border Boss wrote: 94 Points
This is an amazing wine, bottled in 2005. The color is dark brown, concealing the destinctive green rim of Madeira. The nose of toffee literally filled the toom with a sweet smell of candy. The wine does not come across sweet at all, yet the palate is loaded with caramel and toffee notes. The wine would pair well with a number of savory dishes, but the best would be high fat cheeses. This bottle was served with both a double cream and a triple cream and the fat balanced the high acid of the wine perfectly.
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3/14/2010 - mdefreitas wrote: 93 Points
Madeira @ The Modern: Homage to Mario Barbeito (NYC): Bottled approx in 1995. Sourced from Campanario. Another dark colored Madeira with a distinct greenish rim. Loads of sultana raisins and brown sugar and spice. Luscious and complex and it kept getting better with air. This really coated and warmed the palate in a soothing manner.
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1/20/2007 - mdefreitas wrote: 94 Points
Madeira @ Triomphe (NYC): A number of people in attendance mentioned having this wine several times before, and like them, I agreed that this was one of the best showings for this particular bottling. I will also mention that the gentleman contributing this bottle had vigorously and aggressively decanted it, periodically pouring it back and forth between two different decanters. This is always such a solid wine… dark caramel color with a light greenish tinge on the edge. Lovely aromas of prune, crème brulee, fig and walnut. Lovely intensity, vibrancy and balance. For me, this is textbook Malvasia. VERY (VERY) GOOD+.
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1/7/2007 - Eric wrote:
Roy Hersh's Majestic Madeira Extravaganza (Seattle, WA): Very dark color. Somewhat muddy and vegetal with a bit of burned caramel. This seems wrong, slightly off, especially given that this was the only wine in the tasting I have experienced before. The palate shows thick caramel, searing acidity, quite intense. More of that cooked onion thing; I'm starting to wonder if this is simply a smell I associate mostly with Malvasia? This is a bit of a Pamela Anderson wine. Lots of beautiful elements that look good but which doesn't quite hang together as an elegant whole. This was my least favorite wine of the flight, and everyone agreed this was not a representative example of this normally addictive wine.
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2/9/2006 - PaulH wrote: 94 Points
Available by the glass at Bacar in San Francisco. Good nose of caramel, molasses, and toffee but not as full and enveloping as the 1863 Boal. The nose carries right on to the palate where there are intense flavors of brown sugar, molasses, and toffee balanced with a bracing sour acidity that makes the wine seem much less sweet than it really is. The most remarkable characteristic about this wine is how it coats the inside of your mouth. You find yourself wiping off your gums with your tounge and and still tasting the wine a minute or two after your sip! Now, THAT is a finish.
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2/1/2004 - mdefreitas wrote: 94 Points
Big Portuguese Dinner @ My Apt (San Francisco): (Portugal dinner for SF wine friends) Intense, caramel, molasses, toffee and coffee. Lots of dark flavors and fresh acids. Concentrated, sweet and lucious. A bit more citrus would be nice. Amazing.
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5/1/2003 - Eric wrote:
Kickoff Dinner to Roy Hersh's "Great Seattle Weekend of Port" (Sammamish, WA, USA): Another stunning Madeira. Chuck from Seattle Wine Storage refers to this as the "harlot" wine. It is deep brown with a stunning caramel note.
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7/3/2001 - Xavier Auerbach wrote: 97 Points
Tour and Madeira Tasting at Vinhos Barbeito (Funchal): Beautifully layered, not as concentrated as the Boal 1863 but a glorious, first-rate Malvazia.
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10/6/1999 - mdefreitas wrote: 98 Points
Madeira @ Patroon (NYC): (Rare Wine Company Madeira Tasting @ Patroon, NYC) Very dark chocolate color. One of the wines of the night for me. Thick, sweet, and explosive on the palate. Super long and super rich on the palate. A whirlwind of flavors that are hard to describe. A wine to drink in small sips… and I did, for I wanted it to last forever. How does one make something so rich and decadent? Profound.
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