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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.9 pts. and median of 91 pts. in 80 notes) - hiding notes with no text | | | Tasted by J+B_Wines on 8/2/2023 & rated 92 points: Nice oxidized nut profile, nice punch of sweetness. (1276 views) | | | Tasted by Rmsticha on 12/11/2020: One of our favorites! (3399 views) | | | Tasted by phils_hobby on 4/5/2020 & rated 91 points: nice Madeira, rich, but not overpowering and has solid dark fruit flavors. (5572 views) | | | Tasted by pgwerner on 7/15/2017 & rated 90 points: Was in the area and specifically went by Sattui winery to try this - I was curious, being an aficionado of Madeira wines. Like California "Port", this is yet another case of California wineries hijacking a regional name for a wine ostensibly done in the same style, but what can you do?
Anyway, even given the above, "Madeira" isn't the right designation - it's really much more like a 20-year old Tawny Port, albeit, based on Zinfandel rather than the traditional blend of port varietals.
Now to the actual tasting - not bad at all, and would hold up well against other 20-year old ports.
But that said, at $59 per bottle (as of this writing), there are probably many Portuguese tawny ports in that league that would be less expensive and would be better in terms of price-for-quality, something that's typically the case for Portuguese vs California port style wines, I'm afraid. (12370 views) | | | Tasted by jdrach on 11/5/2016: Nutty. Hazelnut. More fruity than chocolatey (12842 views) | | | Tasted by radavis3 on 10/15/2016 & rated 94 points: Still amazing after all these years. Shared it among friends at my 50th birthday party and all were blown away. (12012 views) | | | Tasted by kmicho on 6/8/2015 & rated 92 points: Just a delicious dessert wine. Sweet, but not like drinking a melted Jolly Rancher sweet. Many of the same comments on flavors as previous reviews. Interestingly, our bottle is only three years old vs the 20 from two reviews back and I taste exactly the same flavors. I'd love to compare them side by side to contrast. (13476 views) | | | Tasted by DanielJ on 5/9/2015 & rated 90 points: Very tastey. But I don't have enough experience Madeira to say anything intelligent (11743 views) | | | Tasted by Genghis88 on 9/13/2014 & rated 93 points: @ Chez Carmichel's
Dusty Garnet, muddy
Honey, cherry, melon, caramel
Tastes like the nose, also velvety, creamy, minty, sweet, medium finish
Rich, thick, mild candy hints, some smoke, with tons of plum
I have been hanging onto this bottle for almost 20 years having bought it from the winery. It was well worth the wait. (7974 views) | | | Tasted by kaelynn on 11/1/2013 & rated 90 points: Deep garnet color. Tastes of plummy fruit with caramel, walnuts, and a little cocoa. Similar to a tawny port style. (8343 views) | | | Tasted by Blauweiss on 6/16/2013 & rated 89 points: Big and fruity. Warm but not unpleasant, needs chocolate with almonds and raisins, would be a perfect match! (8695 views) | | | Tasted by La Cave d'Argent on 4/5/2013 & rated 90 points: This wine was tasted in double-blind fashion, with the bottle generously provided by K.A. Light amber in color, it follows with a wonderful nose of walnuts and sweet citrus. Unctuous, very sweet and substantial on the palate, it is framed by its greatest asset...acid! This tends to mitigate the hot alcohol, which was undoubtedly exacerbated by the room-temperature presentation. Nothing lacks in the middle and the finish (albeit hot) lasts forever. Serve this at 60 degrees Fahrenheit and you will not be disappointed! Drink now-2020. (6563 views) | | | Tasted by petitblanc on 3/10/2012 & rated 80 points: Not sure what has happened to this wine. Previous bottles were quite decent. This one was awkward and harsh upon opening, and a couple weeks in the open bottle saw it grow even less pleasant. Disappointing. (8706 views) | | | Tasted by mcneil7 on 12/23/2011 & rated 92 points: Nice flavors with dark plummy fruit Lots of heat on it but typical for a port wine. Very smooth on the pallet with a good after taste. (5778 views) | | | Tasted by jdrach on 7/4/2011: Caramel, orange (2478 views) | | | Tasted by hubas on 6/5/2011 & rated 93 points: Lite frän doft med mycket plommon russin och choklad. Helt underbar balans. (4261 views) | | | Tasted by TheEngineer on 3/15/2011 & rated 86 points: Dropped bottle and wax capsule broke.....so good enough of an excuse to open. Very up front, loads of caramel, dried fruits, raisins, shorter finish than I had expected. Must have some zin in the mix as i noted a distinct metallic ting at the end of the finish. A bit hot but only every so slightly. (4166 views) | | | Tasted by chateaumiller on 11/8/2010: VERY GOOD
Took a flyer on this one as a lot of people I know rave when it comes to this Madeira. The nose has nice raisin components with a hint of pine. The palate isn't as viscus as I expected and there's some definite heat on the back end that detracts from some of the very pleasing brown sugar and nutty undertones. Long finish as most dessert wines have and, other than the price I paid, would recommend to friends who are looking for domestic stickies. The packaging also makes it fun to serve. (6871 views) | | | Tasted by prof b on 5/2/2010: popped and poured. not as sweet as i remember, the alcohol was overpowering. hopefully this will improve after a few days. (3413 views) | | | Tasted by wadcorp on 4/19/2010: Picked this up at the winery in Napa when we visited in 2006. Really, really tasty madeira. Deep color. Fantastic notes of caramel, orange & vanilla spice. Wish I'd picked up a few of these, but the chaos of the Stuckey's-like tasting room of V. Sattui will make me try to track it down elsewhere. (6553 views) | | | Tasted by Parnelli on 12/24/2009 & rated 90 points: A great way to finish a great meal! This was a nice change of pace from our usual port and everyone enjoyed it. It would have been nice to taste it over a few days, but it went quickly! A nutty, caramel, vanilla taste. (3499 views) | | | Tasted by mdstenner on 10/25/2009 & rated 93 points: Deliciously unctuous, with raisin, caramel and coffee notes. Sublime. (3305 views) | | | Tasted by jrglm on 10/4/2009 & rated 94 points: Still some of the best Madeira I've ever had. (7046 views) | | | Tasted by petitblanc on 10/2/2009 & rated 89 points: Beautiful fiery amber to pale orange color. Plenty of maple syrup, hazelnut, buttery caramel, and lemon zest. Nicely restrained sweetness. Slightly hollow mid-palate this time, bringing the alcohol forward a bit and giving the impression of a good Cognac more than Madeira. Overall very good sipping, just a bit disappointing compared to a previous superb bottle. (6838 views) | | | Tasted by westcoastwannabe on 6/16/2009 & rated 87 points: After noticing a leak through the wax seal, I decided to open. Overall, it still tasted fine despite the leak. Rich nutty smooth taste, although the finish seems a bit muted and might be the primary aspect affected by the air exposure. (6849 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| V. Sattui Winery Producer websiteN.V. V. Sattui Winery MadeiraOur Madeira is a rich, smooth and nutty after-dinner wine that belies the complex method of preparation that goes into making it. Its blend of ancient port, rich Zinfandel and fine brandy gives it a sweet hazelnut, burnt-caramel flavor that is both intriguing and haunting. Many people who favor great ports and sherries know us solely for this single wine. The solera process is an ingenious system of fractional blending perfected by the Spanish to ensure consistent quality, based on the fact that old wines can be refreshed by the addition of a younger wine, which then acquires the characteristics of the old wine. We begin with now what is now a 107-year-old vintage port, a lasting vestige from Vittorio Sattui’s original winery, as the “mother,” or master-blend. We then fashion primary, secondary and tertiary blends (criaderas), using varying ages of Zinfandel—the oldest is more than 35 years old—and add a little back to the mother to keep it alive, much like sourdough breadmaking.Red Blend.USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson CaliforniaNapa Valley.http://www.stagecoachvineyard.com/vineyards/our_vineyards.php
Santa Ynez.http://www.everyvine.com/org/Camp_Four/vineyard/Camp_Four/ |
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