1934 Justino's Madeira Verdelho

Community Tasting Notes (5) Avg Score: 93.8 points

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  5/29/2021 - Matthesen Likes this wine: 93 Points

  Tasted at Bern's
  
  Light color for madeira with some sediment in the glass.
  Reticent nose -- but showing nice butterscotch and almond notes.
  Palate is mouth coating and tasty. Close to dry, but lovely caramel and hazelnut notes. A long finish with a hint of sweetness, but strong acidity that balances it nicely. Would recommend

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  12/4/2019 - apple1813 Likes this wine: 95 Points

  Tasted at Osgoode Hall at Winetasters of Toronto Christmas party
  1934 Justino's Madeira Verdelho was the perfect conclusion of the evening. It was medium brown in colour with lots of sediments. The aromas were layered and complex, with caramel, toffee, liquorice and gingerbread up front, followed by cherry syrup, brown apples and confectionery tangerine peel. The mouthfeel was sweet and full-bodied. The spiciness from the elevated alcohol level and the high acidity balanced with the sweetness. The long finish was packed with flavours of spiced cake and roasted nuts.

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  8/2/2009 - BradKNYC wrote:

  New York bids adieu to Sharon Bowman (Dougherty's): Plenty of VA, but it wouldn't be Madeira without it. Burnt sugar, orange peel and nutty aromas. Pretty smooth and rich on the palate with citrusy acidity keeping things in check. Spice cake, apricot, citrus and toffeed nuts on the palate. Quite enjoyable. A-.

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  12/25/2008 - rob1869 wrote: 92 Points

  Decanted back into bottle for 24h. Muddy light brown; an intense woodiness on the nose; but the palate "shape" is lovely extending out to a very long finish; not particularly complex or evolving on the nose but the initial narrow entry followed by full-mouth engulfing richness and spiciness drifts through to the back palate for a long time.

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  8/17/2008 - abh wrote:

  Tasted at The Sampler. The oldest Madeira (or indeed single-vintage wine) I've had. Rather murky muddy yellow color, and not particularly thick. Bold burnt sugar and cream nose. Notable acidity on the attack, but then it just goes on and on, changing in the mouth in waves. The multi-layered finish reminds me of d'Yquem in its complexity.

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