May 29, 2021 - Tasted at Bern's
Mahogany color similar to the 1920.
Very sexy nose, although a touch off the 1920
Palate shows really strong acid that makes it seem less sweet. Very nice, but not as complete as the 1920 showing more angular notes. Good, but hard to follow the 1920 (and more expensive)
January 11, 2017 - A multilayered, beautiful nose. Nutty, a little spirity like Grand Mariner, fruitcake, salted nuts, caramel and toffee. The nose is beguiling and has great lift. On the palate, its sweetness is beautifully balanced by acidity, with the salty- savory notes playing fantastically with the fruit and sugar. Crazy long on the back end. A beautiful, harmonious wine. 96
September 18, 2016 - A private dinner (Restaurant Blandford Comptoir, London, UK): Deep and burnished amber gold, green rim; deep and toasted nose, pecan nuts and white mushroom, meat stock; extremely concentrated palate, fierce acidity buffered by concentration and richness, apricot; lip-smacking, lapsang and coffee finish, excellent length. Extremely impressive but not really charming.
March 15, 2014 - Private Dinner (New York, NY): Opened December 22, 2013. For me, this was the most un-fortified-like of the Madeiras we tasted, and perhaps for that reason it was also my favorite. Caramel, maple syrup—all of those aromas. High-toned in the mouth with piercing acidity—not as broad as the previous two, but rather like a surgeon's knife cutting through every layer of the wine. Flavors of vanilla, coffee, and roasted nuts, with a long finish. Rated 1 on a scale of -1 to 3.
January 11, 2011 - Madeira @ Equinox (Washington DC): Oh... my... goodness... My first time tasting this wine and I hope it won't be my last. Orange zest, nut skin, tea, hints of herbs... incredible complexity and a tendency to adhere to the palate like super glue. Layers of flavors slowly unpeel themselves, with the outter layers never receding, but mingling marvelously with the inner layers. A true tsunami of a wine. Seemingly endless length. My wine of the night -- and considering the legendary 1827 Quinta do Serrado Boal was in the tasting, that says a lot. Originally purchased by Steve for a ridiculous $125 (current price $525).
March 4, 2010 - Jerry #2 1954 Henrigues & Henrigues #3, 1907 Blandy's Bual #1
Cliff #2 1954 Henriques & Henriques #3. 1907 Blandy's Bual #1
Doris #3 1954 Henriques & Henriques #1. 1907 Blandy's Bual #2
Jacob #3 1954 Henriques & Henriques #2 1907 Blandy's Bual #1
January 7, 2007 - Roy Hersh’s Great Seattle Vintage Madeira Tasting (Kaspars Catering, Seattle, WA): Soft medium brown color with clarity; tea, espresso and limey acid on nose; great sweet caramel entry with lovely deep acid, a hint of lime, very complex and rich; long lovely finish
January 7, 2007 - Roy Hersh's Majestic Madeira Extravaganza (Seattle, WA): Lots of VA, a different nose, reminded me of Marsala. Some "light coffee" comes from Roy. Caramel, lime, salt, unctuous and spirity. Gorgeous and really lovely. "Toasty" comes from Don. A beautifully integrated wine. My third favorite of the flight.
January 18, 2005 - Hugh brought this as our dessert wine when he, Kathy and I went out to Johnny V. After three red burgundies, this wonderful madeira was a nice match for the assorted cheese platter we shared for dessert. For once, the acidity was not too intrusive to my acid-sensitive palate. Huge overtones of vanilla on a base of light coffee and walnut. Just slightly sweet, but beautifully mellow and well balanced. Hugh had opened it several days before and left it in a decanter. I could learn to like Madeira if more were like this.