Interesting wine. There was a blast of acidic flavors on the attack and then it seemed to immediately jump to a sweet, lingering finish. Like a two-minute finish. On the nose, it was burnt sugar and lemon and you smelled it in all of your nasal cavity. When you sip it you get that zing of acid on the attack along with fig and Vermont maple syrup. Then a lingering finish. The flavors are a sweeter brown sugar and a more generic black fruit. Quite interesting experience and a nice match with the chocolate souffle with chocolate ganache..
Golden brown. Quite alcoholic on the nose with underlying hints of figs, rotten apples and plums. In the mouth the wine was nice and sweet, although a bit heavy for my taste with a somewhat lean character. The sweetness seemed to be from residual sugar more so than from that of mature grapes. Dominated a bit too much by alcohol. This wine has lost its fruit and in that sense, its vinousity. An interesting experience, though.
A Madeira Tasting at Madeira Wine Company (Funchal): Bottled 1989. Deep and intense colour; warm and fragrant Bual nose, nuts and vanilla; velvety, medium-sweet, beautifully rounded and layered, good weight, well-built, not extremely concentrated but very attractive and elegant, beautifully integrated acidity.
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(Cossart Gordon & Co. Madeira Bual Solera Centenary) Dark brown sugar, brown color; lovely, rich, lemony nose; maple, lemony palate and finish 92+ pts. (85 years in American oak, topped off by 10% in certain years)
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