Bottled 2014. Popped and poured (but just one glass) Very nice color -- very clear & bright but golden/mahogany with a green-tinged meniscus. Exciting nose of caramel, butterscotch, coffee beans and a nice spicy note. Incredible intensity. Strong acidity with lovely palate shows coffee notes and hazelnut. Finish is very long and pure. Wow
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Notes are limited. Most likely bottled about 30 years ago. Color is dark, like all the D’Oliveira wines poured tonight. A more complex than the 1905 D’Oliveira Verdelho with elements of burnt toast and molasses on the nose and palate. The first wine tried to night that exhibited a touch of chocolate. Flavors seemed relaxed. Well balanced with “warm” flavors. A sherry element too. Good rick flavors. Butter. Acidity was clearly present but not out of balance.
All twelve wines poured were decanted two days before serving.
(Served with lobster.)
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Popped well in advance of the tasting in Sunnyvale with Eric Ifune, who generously donated this bottle. Ineffable. That's my word for this wine. To describe it in words would be an injustice. I can still taste it days later. What do you call that, a 72 hour finish? Incredible. That's my other word. 98+
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Madeira with Eric Ifune (Sunnyvale, CA): Darkest of the bunch, deep burnt caramel; incredible nose with burnt orange flavor, caramelized, citrus, lemon, toffee; palate is full bodied, wow palate with fabulous acidity, citrus and orange fruit, very clean, constantly evolving flavor, wonderful, wonderful nose; very long persistent finish. 98-99
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1890 D'Oliveiras Verdelho; Amber with orange rim. Almost floral nose, tender, caressing, citrus, lovely nose. High and lively acidity, very refreshing, nuanced and layered. A bit more secretive style, mouthwatering, very elegant, sublime texture, stunning wine. 97
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(D'Oliveiras Madeira Verdelho Reserva) Medium dark brown color with medium yellow meniscus; some reduction, bottle stink, baked lemon, roast coffee, walnut, nut paste, toffee nose; rich, tart lemon tea, tart orange, lemon marmalade, nut skin palate with medium-plus acidity; long finish
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10/30/2020 - Matthesen wrote: 96 Points
Bottled 2014. Popped and poured (but just one glass)
Very nice color -- very clear & bright but golden/mahogany with a green-tinged meniscus. Exciting nose of caramel, butterscotch, coffee beans and a nice spicy note. Incredible intensity. Strong acidity with lovely palate shows coffee notes and hazelnut. Finish is very long and pure. Wow
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10/26/2016 - John Dunlap Likes this wine: 94 Points
Notes are limited. Most likely bottled about 30 years ago. Color is dark, like all the D’Oliveira wines poured tonight. A more complex than the 1905 D’Oliveira Verdelho with elements of burnt toast and molasses on the nose and palate. The first wine tried to night that exhibited a touch of chocolate. Flavors seemed relaxed. Well balanced with “warm” flavors. A sherry element too. Good rick flavors. Butter. Acidity was clearly present but not out of balance.
All twelve wines poured were decanted two days before serving.
(Served with lobster.)
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3/29/2014 - rsbeck wrote: 98 Points
Popped well in advance of the tasting in Sunnyvale with Eric Ifune, who generously donated this bottle. Ineffable. That's my word for this wine. To describe it in words would be an injustice. I can still taste it days later. What do you call that, a 72 hour finish? Incredible. That's my other word. 98+
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3/22/2014 - aagrawal wrote: 98 Points
Madeira with Eric Ifune (Sunnyvale, CA): Darkest of the bunch, deep burnt caramel; incredible nose with burnt orange flavor, caramelized, citrus, lemon, toffee; palate is full bodied, wow palate with fabulous acidity, citrus and orange fruit, very clean, constantly evolving flavor, wonderful, wonderful nose; very long persistent finish. 98-99
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2/12/2012 - Christer Byklum wrote: 97 Points
1890 D'Oliveiras Verdelho;
Amber with orange rim. Almost floral nose, tender, caressing, citrus, lovely nose. High and lively acidity, very refreshing, nuanced and layered. A bit more secretive style, mouthwatering, very elegant, sublime texture, stunning wine. 97
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