Madeira Pilgrimage; 2/1/2016-2/4/2016 (Madeira): Smells of cognac, honey, spiced tea and old wood furniture. Full and smooth on the palate, this is nutty, long and elegant. Aged in Cognac barrels. Very cool stuff.
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From Madeira to USA: A Madeira Master Class (Astor Center, NYC): Aged in smaller casks (ones that will eventually be sent to Scotland for use in aging scotch). This was very open, lovely fragrant nose. The palate revealed notes of honey, apricots, and dried flowers.Quite rich, with adequate acidity. A bit round and generous; a wine for cheese or dessert.
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(Henriques & Henriques Madeira Tinta Negra Mole Single Harvest Fine Rich Madeira) From 500 ml - medium brown color with yellow meniscus; roasted almond, focused, VA, burnt almond, woody, dried kelp nose; creamy textured, burnt almond, lightly smoky, youthful palate; medium-plus finish (aged in American whisky oak casks, and six mos. in small casks; 115 grams residual sugar; would pair well with creme brulee)
6/18/2023 - robmatic wrote: 92 Points
Lovely and harmonious.
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2/3/2016 - isaacjamesbaker wrote: 90 Points
Madeira Pilgrimage; 2/1/2016-2/4/2016 (Madeira): Smells of cognac, honey, spiced tea and old wood furniture. Full and smooth on the palate, this is nutty, long and elegant. Aged in Cognac barrels. Very cool stuff.
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10/13/2011 - mdefreitas wrote: 90 Points
From Madeira to USA: A Madeira Master Class (Astor Center, NYC): Aged in smaller casks (ones that will eventually be sent to Scotland for use in aging scotch). This was very open, lovely fragrant nose. The palate revealed notes of honey, apricots, and dried flowers.Quite rich, with adequate acidity. A bit round and generous; a wine for cheese or dessert.
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