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For The Love of Port
RJonWine.com
-
By Richard Jennings
(NV Leacock Madeira "A" (undated)) Light medium orange color with red lights; nice nutty, pecan, pecan tart, dried orange, orange cream and ripe cantaloupe nose; delicate, tart orange, citrus, peach, cantaloupe, tangerine, spirity palate; long finish [Mannie Berk guessed, from the spirity, brandy-like nose and palate, that this may be a Madeira style Aguardente, watered down a bit from the usual Aguardente strength, and then raised in cask for many years, or a blend of Madeira grapes and Aguardente. Ricardo Freitas of Barbeito later confirmed that it would have been Aguardente, but distilled from Madeira lees, not sugar cane. Michael Broadbent, pre-auction, had guessed that it was Sercial, possibly of the 1860 vintage.]
6/6/2009, (See more on RJonWine.com...) 92 points
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Wine Definition
- VintageNV
- TypeWhite - Fortified
- ProducerLeacock
- VarietyWhite Blend
- Designation"A" (undated)
- Vineyardn/a
- CountryPortugal
- RegionMadeira
- SubRegionn/a
- AppellationMadeira
- Display optionsVariety and Appellation
2/20/2022 - MAOC wrote:
Double decanted two weeks before drinking and consumed occasionally across six months.
The colour is almost like cognac but with more of a light orange tone. Although initially a little fiery, after the first couple of weeks the nose settled down to show a patina of bitter marmalade, dried citrus, vanilla, dates and molasses, with various rancio elements such as cedar, polished leather and old furniture. The palate feels largely dry, with moderately intense flavours of seville orange peel and dried apricot, bitter lemon, figs, dark honey, cloves and almonds. The finish has a mild fire to it, though not so much that I would have thought the liquid to be all aguardente rather than a mix with sercial. Certainly very unique and charming. It perhaps lacks a little intensity though at the same time has particularly striking length, with the slight viscosity one associates with old whisky. ****1/2+
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10/7/2014 - salil wrote: 94 Points
Liked this even more this time around. Such an incredible, complex fragrance with layers of roasted nuts, figs, caramel, and other more exotic high toned spicy scents, and the palate is incredible - just barely sweet with all sorts of savoury nutty and smoky flavours, a fiery brandy-like character to it, and incredible acidity beneath with a finish that resonates for minutes. Wow.
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10/7/2014 - mdefreitas wrote: 93 Points
Yet another re-taste from a bottle opened years ago. If anything, this is particular bottle is improving with time. So many layers of dried fruit, pecans and pressed flowers. The acidity is piercing and the finish fans out on the palate with a comforting warmth. I can't wait to drink this on a cold winter night.
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6/7/2014 - mdefreitas wrote: 91 Points
High acid dinner (Rieslings, Riojas, Madeiras, etc) (Milford, CT): This was a re-taste from a bottle opened (about) a year ago. A wine for true lovers of a dry style of Madeira. Searing dry with scraping acids. Lots of nut-skin bitterness, with citrus pith and a slight saline note. This was wonderful, but should perhaps be served as an aperitif rather than an after-dinner wine.
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6/7/2014 - indiscriminate palate wrote:
Great company, very short notes: I enjoyed this quite a bit. Somewhat sherry-like, with a salty, mineral salinity. Tingly lemon skin. High acid. Relatively dry. Very good.
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