External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2000
1995
N.V.
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.9 pts. and median of 89 pts. in 27 notes) - hiding notes with no text | | | Tasted by platpeeps on 11/14/2022 & rated 88 points: Lime marmalade, seasoned with spice and pepper. Savoury with lively acidity followed by a fiery finish. 88pts (549 views) | | | Tasted by mrgarreth on 7/3/2021 & rated 89 points: Mandarin orange, hazelnuts, apricot kernels, raisin, and cooked apple on the nose. The effects of the acid really grows in the mouth - this is seriously mouth-watering. Pretty medium of body and flavour intensity, but with a lovely long finish. Tasted at the Blandy’s Wine Lodge, which rather added to the whole experience. (829 views) | | | Tasted by europat55 on 12/20/2019 & rated 90 points: Nose: B+ Palate: A- (1280 views) | | | Tasted by guzmana on 10/3/2019 & rated 91 points: Very good balance of a little sweetness with complexity. (1095 views) | | | Tasted by WineCenturyAZ on 2/18/2018 & rated 88 points: Caramel colored in the glass, aromatic nose of figs and hazelnuts, medium high acidity, medium dry, palate leads with a nutty richness, hazelnuts, raisins, notes of vanilla, long finish. Nice. (2242 views) | | | Tasted by isaacjamesbaker on 2/4/2016 & rated 86 points: Madeira Pilgrimage; 2/1/2016-2/4/2016 (Madeira): Dried apricots, honey and orange marmalade aromas. Simple but pleasant with zesty orange peel to accent the honey, nuts and spiced tea. Paired nicely with a spicy Thai shrimp soup. (4254 views) | | | Tasted by isaacjamesbaker on 2/3/2016 & rated 86 points: Madeira Pilgrimage; 2/1/2016-2/4/2016 (Madeira): Paired nicely with foie gras and drunk pears in red wine. (3737 views) | | | Tasted by isaacjamesbaker on 2/3/2016: Madeira Pilgrimage; 2/1/2016-2/4/2016 (Madeira): Solid wines, but this was paired with roasted veal loin and herbed potatoes, and the food overshadowed the wine. The wine is rich but too subtle for this kind of food. (3977 views) | | | Tasted by MetaXelor on 2/24/2015 & rated 85 points: Sight: Clear, star bright, light-ruby-brown (almost pink like a rose), lighter at rim
Nose: wood, alcohol
Palate: Fruity, medium-sweet, raisins, sweet oranges, high alcohol, full-bodied, caramel-flavors. acidity lies somewhere between initial fruit/alcohol hit and finish (contrasts with bual and malmsey where acid is almost entirely in finish), extremely long finish highlighted by citric acidity (as mentioned before acidity is a little muted compared to bual and malmsey) (2564 views) | | | Tasted by PSPatrick on 5/1/2014 & rated 87 points: “Blandy Madeira”-Tasting in May 2014, Wine 2 (non-blind). The wine was medium amber in colour and offered orange peel, baked apple, raisin, citrus, baked apple and hints of almond, nuts, caramel and smoke on the nose, joined by cocoa, a sea breeze component and a herbal spiciness. On the flavourful palate the wine was sweet and showed orange peel, orange marmalade, baked apple, caramel, smoke and a herbal spiciness, paired with high, prominent acidity, moderate heat from the alcohol, a slightly creamy mouthfeel and very good length. A solid, medium- to full-bodied, reasonably balanced Verdelho. (2150 views) | | | Tasted by isaacjamesbaker on 8/2/2013 & rated 89 points: A yellow-apricot color. Smells of dried apricot, honey, orange marmalade and some almond. Easy on the palate despite its weight. Almond and walnut shell mix with quince, dried pineapple and mango. A saline aspect as well. Honeycomb, carmel and spicy pepper linger onto the finish. Not overly sweet at all, actually quite restrained, and the acid keeps it fresh. This would pair so well with all sorts of cheeses, nuts, dried fruits. (1957 views) | | | Tasted by rjonwine@gmail.com on 5/7/2013 & rated 92 points: Medium orange color with ruby lights; almond, VA, date nose; rich, oily textured, tart dates, almond oil, ginger cake palate; long finish (19% alcohol; sample provided by winery) (476 views) | | | Tasted by Carniolan on 10/4/2012 & rated 88 points: tasty nutty caramel, quite sweet, somewhat watery but oh so delicious; never get tired of the aroma or the long finish that starts out sharp and sweet and slowly fades (1879 views) | | | Tasted by dssmith on 12/26/2011 & rated 90 points: This wine had a nut brown color. It was not too sweet. there was a lovely balance of fruit -- nutty and butterscotch. it seemed fuller than The Blandy sercial. (2522 views) | | | Tasted by rjonwine@gmail.com on 10/11/2011 & rated 88 points: From Madeira to USA: Madeira's Five Major Producer/Exporters Present a Trade Tasting (Hotel Monaco, San Francisco, California): Medium orange amber color with yellow lights and 1 millimeter clear meniscus; intriguing, almond, light saltwater taffy, sesame seed nose; smoky, light saltwater taffy, roasted sesame seed palate; medium-plus finish (aged in seasoned American oak casks; a blend of wines from 4 to 8 years old) (2910 views) | | | Tasted by Bdbrutus on 3/26/2009 & rated 85 points: A long stretch of caramel flavor dominates and holds on for the duration. The finish was odd for my palate but I have very little experience with sweet dessert wines. Had it with coconut cake and it was a 90+, on it's own...not my bag. (2428 views) | | | Tasted by rhps00 on 3/22/2009 & rated 89 points: Nose of caramel, butterscotch and roasted nuts. Tasted of dried apricots covered in syrup. (2262 views) | | | Tasted by GARDEN on 9/15/2008 & rated 92 points: Very reminiscent of a tawny port... (2273 views) | | | Tasted by wino_tim on 4/2/2008 & rated 92 points: Tasted blind: Perfumed, nutty and smoky, showing remarkable freshness on the nose. On the palate, this is really complex, yet harmonious: shows syrupy, maple-y, sweetness, then turns nutty, then shows brandy soaked raisins... and then... well, you get the point. Very well integrated, with none of the heat one expects in cheaper madeiras, and extremely persistent from its opening to long, nutty finish. (1908 views) | | | Tasted by ttriche on 11/27/2007 & rated 89 points: This seems to get sweeter and smoother the longer it's open. Not quite as complex as the older malmseys I've tried; good, but different, if a bit simplistic (as compared to the older, richer styles). (2221 views) | | | Tasted by MarcInDSM on 11/11/2007 & rated 90 points: Delicious. Loaded with caramel and butterscotch and some vanilla. (1999 views) | | | Tasted by raadams on 5/13/2007 & rated 89 points: No notes (2178 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Richard Jennings
RJonWine.com (5/7/2013)
(NV Blandy's Madeira Verdelho 5 Year Old Medium Dry) Medium orange color with ruby lights; almond, VA, date nose; rich, oily textured, tart dates, almond oil, ginger cake palate; long finish (19% alcohol; sample provided by winery) 92 points | By Richard Jennings
RJonWine.com (10/11/2011)
(NV Blandy's Madeira Verdelho 5 Year Old Medium Dry) Medium orange amber color with yellow lights and 1 millimeter clear meniscus; intriguing, almond, light saltwater taffy, sesame seed nose; smoky, light saltwater taffy, roasted sesame seed palate; medium-plus finish (aged in seasoned American oak casks; a blend of wines from 4 to 8 years old) 88 points |
NOTE: Scores and reviews are the property of RJonWine.com. (manage subscription channels) |
| Blandy's Producer websiteVerdelho Varietal character (Appellation America)Portugal ViniPortugal (Associação Interprofissional para a Promoção dos Vinhos Portugueses/Portuguese Wine Trade Association)MadeiraThe Madeira Wine Guide and For The Love of Port are two essential sites on the wines of Madeira.MadeiraFrom Mannie Burk@ Rare Wine Co :
When served in 1950, the wine was 158 years old, but in fine condition, still boasting Madeira’s trademark rich, sweet, velvety taste and roomfilling aromas of butterscotch, cocoa and coffee. Sir Winston insisted on serving the guests himself, asking each in turn, “Do you realize that when this wine was vintaged Marie Antoinette was alive?”
Madeira’s longevity earns it a special place in the realm of old wine. What other wine requires over a half century to mature? And what other wine, when a century old, still benefits from several hours of breathing and can stand up to weeks in a decanter, without losing its complexity or its richness? And how many wines can live for two centuries and still offer not only the pleasure of their antiquity, but also the enjoyment of drinking?
The robustness and longevity of Madeira, even once opened, allows for endless experimentation with food pairings and drinking occasions.
Madeira’s Mountain Vineyards:
Madeira is produced on a breathtakingly beautiful volcanic island of the same name which surges from the sea at a point 360 miles west of Morocco and 700 miles south of Portugal, which governs it. The history of Madeira’s wine is nearly as old as that of the island. The island was first settled by Europeans—led by the Portuguese explorer Zarco—in 1419. By 1455 a visitor from Venice wrote that Madeira’s vineyards were the world's most beautiful. Within a century, the wine from these vineyards was well established in markets throughout Europe and by the 1600’s it had become the most popular wine in Britain’s North American colonies.
America’s First Wine:
The popularity of Madeira in the American colonies got a huge boost in 1665 when the British authorities banned the importation of products made or grown in Europe, unless shipped on British vessels from British ports. Products from Madeira were specifically exempted. British merchants in Madeira took full advantage of this by establishing close ties with merchants in Boston, New York, Philadelphia, Baltimore, Charleston and Savannah. A steady trade developed in which wine from Madeira was traded for such American products as indigo, corn and cotton. This trade continued unabated until the early 1800’s, except when politics and war interfered in the 1770’s.
For two centuries, Madeira was the wine of choice for most affluent Americans. Francis Scott Keyes is said to have penned the Star Spangled Banner, sipping from a glass of Madeira. George Washington's inauguration was toasted with Madeira, as was the signing of the Declaration of Independence. Wealthy families from Boston to Savannah established extensive collections of Madeiras. Madeira became high fashion, and“Madeira parties” (a forerunner of today’s wine tasting) became major social events.
How Madeira is Made:
Madeira is produced from grapes grown on terraces cut into the island's steep mountainsides. Like Port, Madeira is a “fortified” wine to which brandy has been added. But unlike other fortified wines, Madeira is also heated for several months, either in special vats or in the attic lofts of the Madeira lodges.
This heating (called “estufagem”) had its origins in the days when merchant ships called at Madeira on their way to the East and West Indies. Beginning in the late 1600's, wines from Madeira's vineyards were frequent cargo on ships sailing to the Americas, as well as to mainland Portugal, England and India. According to legend, the value of a trip to the tropics was learned when an orphan cask, forgotten in a ship's hold, returned to Madeira from a trip across the Equator. The wine was found to be rich and velvety, far better than when it left, and a tropical cruise became part of the Madeira winemaking tradition.
Throughout the 18th and 19th centuries, producers continued to send casks of their wines on long voyages, for no other reason than to develop greater character. The ocean traveling wines were called vina da roda (“wines of the round voyage”) and those that crossed the Equator twice were considered the best. Some Madeiras were named for the vessels with which they sailed (Constitution, Balthazar, Red jacket, Hurricane, Comet) or the places they had been (East Indies, West Indies, Japan, Argentina). Although this practice ended in the first decade of the 20th century, heating is still a critical step in the making of all Madeiras.
A Century of Change:
While the majority of Madeiras are blends of vintages and grape varieties, it is the vintage wines, and the now-vanishing soleras that are Madeira’s claim to greatness. Vintage and solera Madeiras are not simply a selection of the best wines from the best years, they are made from particular “noble” grape varieties after which the wines are named. These names—Malmsey, Bual, Verdelho, Sercial—not only describe a grape variety; they also describe a style, with Malmsey being the sweetest and richest (and therefore the most like Vintage Port) and Sercial being the lightest and the driest.
There are other grape varieties whose names you may stumble across on old bottles of Madeira. Terrantez and Bastardo, in particular, are grapes that were widely grown up to the late 1800's and whose old wines can still be found on occasion. The virtual extinction of Terrantez and Bastardo grapevines in the late 1800's coincided with the decline of the Madeira wine trade and resulted from the same causes: two diseases of the vine, Oidium and Phylloxera, both of which also struck the vineyards of Europe, but in Madeira caused much greater, and more lasting, destruction.
The Oidium crisis began in 1852 and lasted about a decade; during this time some 90 percent of the island's vines were destroyed by powdery mildew, and the number of firms producing wine decreased by over 75 percent. There was a brief period of replanting and rebuilding in the 1860's, but then Phylloxera struck in 1872, reducing the island's vine acreage to about 1,000 by the early 1880’s.
The Phylloxera crisis, too, passed, and by the turn of the century production had been restored throughout the island, albeit at somewhat lower levels. But the costs had been heavy. Madeira had largely lost its traditional markets—America, England and the British East Indian colonies. Relatively less of the classic grape varieties were now grown, as they gave way to more prolific, but less distinguished, varieties. And, of course, stocks of older wines had been largely depleted, after a half century during which little young wine was being produced.
Today, the world's supply of fine Madeira is negligible. However, those few examples that have survived from the 19th and early 20th centuries are among the world's most majestic wines, which no wine lover should fail to experience.
Over the past twenty years, our passion for these noble wines has grown with each passing month. We believe that they are among the greatest, most individual wines this planet has ever produced. They possess a richness and grandeur shared by only a few wines.
And their ability to age makes them absolutely unique. Most wines are dead and gone at age 100; and at best they are barely drinkable. But after a century, a Madeira can be just reaching its prime, possessing the depth of great age, but also the vigor of youth.
The gradual depletion of the world’s stocks of these irreplaceable wines has only encouraged us to try harder to find the wines that remain.
A Note on Prices and Quality:
As they have grown in rarity, and the sources of supply diminish, the price of Madeira on the world market has skyrocketed. Though many of the older wines arguably are worth whatever you may be asked to pay, the rising tide—combined with Madeira’s mystique—has also raised the prices of mediocrities to the levels of the greats. |
|
