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| Drinking Windows and Values |
| Drinking window: Drink between 2016 and 2056 (based on 4 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 94.1 pts. and median of 94 pts. in 27 notes) - hiding notes with no text | | | Tasted by rawdealbuffy on 12/4/2022: Polished the remainder of this bottle off with some Malted Milk Ice Cream. Unreal combination. Despite being relatively austere initially, after being open for about a year this wine was gorgeous. On the nose: Orange oil, dried mushroom, espresso, raisin, and alder wood smoke. On the palate: Salted toffee, bitter orange, toasted hazelnut, espresso, and rum-soaked raisin. While the acid and salinity did keep this relatively light on the tongue, it is really a wine to be enjoyed in very small pours as the RS made it occasionally quite cloying. I can imagine though that it has all the components for a very very long life ahead. (1268 views) | | | Tasted by forceberry on 8/31/2022 & rated 96 points: The wine is made with purchased Boal grapes. After 3-4 days of fermentation, the must is rectified to approx. 20% ABV with 96% ABV grape spirit to halt the fermentation. The fortified wine is transferred to old oak casks which are moved to age in Canteiros, ie. in warm warehouses in which the wines age in casks that are never topped up. 20% alcohol. Bottled in 2021, after 53 years of aging in casks, labeled as "Medium Sweet".
Very deep, concentrated and dark mahogany brown color. Brooding, dark-toned and somewhat sweet nose with restrained, layered aromas of caramel and treacle, some raisiny tones, a little bit of dried dates, light smoky notes of cigar, a hint of Christmas spices, a touch of allspice and a whiff of bruised apple. The wine feels sweet, powerful and very intense on the palate with a moderately full body and concentrated flavors of lemony citrus fruits and sharp Granny Smith apple, caramel tones, some sweet nuances of quince jam, a little bit of burnt sugar bitterness, light balsamic undertones, dried-fruit hints of raisins and dried dates and a touch of tobacco. The very high acidity lends great sense of structure and freshness to the wine despite its quite noticeable residual sugar sweetness. The finish is crisp, lively and exceptionally persistent with intense, sweetish flavors of crunchy green apples, some pipe tobacco, a little bit of treacle, light notes of quince jam, a hint of raisiny dark fruits and a touch of burnt sugar bitterness.
An outstanding, remarkably complex and so balanced Boal. The balance between the rather pronounced yet not noticeably high sweetness, the bright and almost lemony acidity and the concentrated yet not particularly heavy body is perfectly on point here. A riveting wine by all accounts. While the wine won't evolve any further from here, it won't fall apart either. Drink now or over the next two centuries. At 300€ this wine doesn't come cheap, but then again, it honestly offers something no other style of wine can. (1500 views) | | | Tasted by mryev on 10/15/2021 & rated 93 points: Has got more aroma as Boal 1977 (I was side comparing); it's also more sweet (with 94 residual sugar) which was evident even in the aroma. Flavors of toffee, caramel, bitter orange, and apricot. (1287 views) | | | Tasted by vagrantone on 11/17/2020 & rated 91 points: Somehow a little less impressive tonight.
The alcohol showed through a little too much and you're left wishing for more evolved flavors as it seemed slightly disjointed and in need of additional time. It was perhaps also served slightly too warm.
Still enjoyable but not what it needs to be... (1628 views) | | | Tasted by Grinner on 12/21/2019 & rated 95 points: WAG Holiday Hedonism Tasting: A close second for WOTN, the nose is better than the palate (98 to 94, so both are outstanding). Nuts, caramel, fig, dried apricot/pineapple and orange rind. It goes on and on, still great 3 days later. Now-great grandchildren. (1880 views) | | | Tasted by PanosKakaviatos on 1/11/2019 & rated 95 points: Holiday dinner at the French Embassy, Washington D.C. (French Embassy): Tasted after the Colheita 66, this is a very different wine to be sure. But I took a bit more enjoyment from it, as it seemed a tad fuller bodied on the palate. Along with fig and grilled almond, I got lots of spice as well. Not as sweet an impression as the the Tawny and maybe I just liked the vivacity here more, which came across as seafaring mariner saltiness that beckoned further drinking, which I did. No serious notes taken, but coming from memory the next day. (2627 views) | | | Tasted by isaacjamesbaker on 10/12/2018 & rated 94 points: Gorgeous depth of flavor, effortless balance, packed with marmalade, nuts, flowers, black tea, sea salt, caramel, but it's fresh and nuaced and vibrant too. (1655 views) | | | Tasted by Paul S on 1/30/2018 & rated 96 points: Very enjoyable. This was very young for a Madeira, but very nice nonetheless. The nose was a lovely melange of almonds, mahogany and dried figs with just that tiny hit of penicillin. It was really youthful on the palate, with rich but delicious notes of preserved sour cherries, plums and prunes laced with a nice bit of dark chocolate and spice in a really long finish, all this still spiked with a lovely bit of juicy, orangey acidity. Marvellous - this was complex and compelling, yet still so very young and primary and incredibly fresh - this will probably last another 100 years. (2310 views) | | | Tasted by vagrantone on 7/15/2017 & rated 94 points: What a beautiful Madeira and it is still so young. I hope to taste this again in 20-30 years...Impeccable balance and terrific complexity. To be enjoyed on its own or perhaps a savory short bread (1635 views) | | | Tasted by Papies on 3/20/2017 & rated 95 points: Second day since opening with about 1/4 of the bottle left. Continuation of earlier note
The same symphony, the same beauty. This is a must buy more wine. 95 once again (1784 views) | | | Tasted by Papies on 3/19/2017 & rated 95 points: Among the best Madeira's if not the best we have tried.
Well round, smooth, welcoming and even with no decanting this offered a beautiful experience and a great way t finish our dinner. oxidative, nutty, mocca, caramel, dates and generally ripe fruits, firm acidity and an effortless balance. Solid. 95 (1607 views) | | | Tasted by rmalloy on 2/24/2017 & rated 91 points: Complex mix of sweet, sour, and nutty. Nose of varnish, nuts, red fruit jam, and toffee. Rather strong tannins on the finish for a 49 year old wine. Lots of power here. (1328 views) | | | Tasted by doctornoah on 2/18/2017 & rated 95 points: My 40th Birthday Weekend; 2/17/2017-2/20/2017: Caramel, honeysuckle, toasted almond, dried lemon peel with a beautiful sweet palate. This was gorgeous. (2045 views) | | | Tasted by jerrybe on 12/27/2016 & rated 94 points: The wine has a dark caramel color. The nose is absolutely superb. It smells like toast, almond, hazelnut; clearly the most striking of flavors, caramel also comes to mind. The wine is silky and rich, and yet has a surprising acidity....it probably will last another few decades. What an achievement! (1168 views) | | | Tasted by Bobhelge on 10/14/2016: Uncles Fine Wine Club’s - Grand Cru Tasting (Bodø): Last wine up. No comment. (1680 views) | | | Tasted by Anthony Lombardi on 10/7/2016: Unreal. Rich layers of sweetness accented with bright acidity and delineated exotic spice notes. Effortless palate weight & certainly more than a dessert wine. Loved every sip. (1340 views) | | | Tasted by AlphaMikeFoxtrot on 7/31/2016 & rated 94 points: Pours a medium tawny. Dried citrus, nuts and wet wood on the nose. Dried orange, raisins, hazelnuts, caramel and briny saltwater on the palate. Medium + acidity holds everything in place. 5 minute long finish. Wonderful. (679 views) | | | Tasted by Tim Heaton on 6/18/2016: A surprise closer, served double-blind by the Somm - this was striking, and beautiful. There's a freshness here (again, I had no idea of the age/wine) that illuminates the fruit and acidity, and it works, oh, does it work. Served on its own (no food), this was really exciting and very pure. And by that, I mean, young, and vibrant. Very long finish, beautiful textures. Lovely. highly recommended
No idea how long this bottle may have been/was open, it was served double-blind, and I really didn't care to ask - just thankful to have tried it. Get some. (1527 views) | | | Tasted by isaacjamesbaker on 2/4/2016 & rated 93 points: Madeira Pilgrimage; 2/1/2016-2/4/2016 (Madeira): Aromas of orange marmalade, dried apricots, sweet caramel, clove and floral potpourri. Tart and zesty on the palate, this is a bold but sharp wine. Flavors of apricot jam, almond, coffee, spiced tea, floral perfume, and a mix of candied and salted nuts. (2788 views) | | | Tasted by samjul on 2/3/2016 & rated 95 points: Loved it. delicious. Consistent vanilla, almond, toffee, caramel notes throughout, incredibly long finish. incredible wine (1171 views) | | | Tasted by isaacjamesbaker on 10/13/2015 & rated 94 points: Madeira Wine Institute Tasting (Washington, DC): Dark caramel color. Lovely aromas of dried fruit trail mix, caramel, sweet tea, clove, aloe, all sorts of sweet spice notes. Rich and so silky yet stays forward and fresh, which is quite a thing. I pick up on flavors of apricot jam, dried pineapple, floral perfume, spiced apple cider and a really interesting salty note. Long, smooth, pure and persistent. Enjoy now or bury for your children or grandchildren to enjoy. (1609 views) | | | Tasted by John Dunlap on 8/31/2015 & rated 92 points: Tasted this wine (and others) at D'Olivera's Madeira lodge in Funchal, Portugal. This was a lovely wine and and is more approachable and was a nice intro to the one of the four classic varietals of Madeira. Good color and similar to the 1977 Terrantez tried earlier. Smooth nose and wonderful palate of nuts and tawny grapiness. A warm inviting wine with lovely vanilla element. Quite nice. (1319 views) | | | Tasted by Papies on 8/24/2015: Quite round and welcoming . Even from the start this lovely wine was singing. Rich, nutty, cake feel, ripe fruits , sweet core, very much alive and vibrant. Among the most approachable of Madeiras we have had. Feels like it has s few more decades in it and pretty enjoyable . (1453 views) | | | Tasted by drwine2001 on 5/31/2015: An Amazing Birthday Meal (San Francisco): Amber/brown. More nutty and figgy than the '77 Blandy's. Less distinctive acid tang and definitely tastes older and less energetic. (2043 views) | | | Tasted by brigcampbell on 4/3/2015: Tasted last week. Medium caramel color but great clarity. Notes of sweet brown sugar, citrus, and a pop of heat. Wish I had tasted before the bourbon! (1253 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| D'Oliveiras Producer website
D'Oliveiras wines are among the most cherished on the island as they simply have vast stocks of tasty old wines and great innovation. The Rare Wine Co Historic Series (of classic American Madeiras) was accurately well done by D'Oliveiras and the recent Verdelho/Bual blend portends tremendous flavor excitement as these two classics combine into something symphonic.
The 68 and 08 are most rewarding wines. Ricardo must have a near perfect career!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. |
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