For The Love Of Port

I tried to find an emoticon, but none really fit the bill

I have a few bottles open I'm not absolutely in love with, SO I decided to try my hand at a little madeira alchemy! I'd be curious to see if other members have made some interesting mixes. So far this has been a winning combination (once I got over defiling a pure breed vintage): 1 part James Madiso...

I don't have access to Roy's newsletter any more, BUT I've been nipping on Mr Madison for about a week now. The color is light, almost like an aged Sauternes. The nose and flavor is delicate, not much acid on the back-end. Having just finished a Barbeito 20 the week prior, I can say the Madison is a...

Ahhh... he went THERE with it.

Can you elaborate Barry? I have a few bottles arriving next week. Can't wait!

I'm interested in purchasing a bottle of the Barbeito 30 if anyone is interested in selling? Please PM with your price. Looks like I can only source overseas otherwise.

Definitely understand the dynamic here, just saying the 500ml is a real purchase deterrent. Madeira disappears too fast already in my home! :oops: I suspect like any business they'll look at sell-through information and make their own determination if this was a good move. Every bottle but three in ...

I'll start by saying, Barbeito is one of my favorite producers on the island... [cheers.gif] BUT, in the last few years I've seen more and more 500ml bottling's vs. 750ml (some at 750ml prices). I understand fully, crop cycles, yields, supply/demand, poor weather vs. fortunate, etc. Nonetheless, the...

I finished the evening with the RWC Boston Boal, exposing a few family members as well to the lovely tipple (and a little madeira history).

Hey Barry, I have a 77T, 71T and 71S, all had wax. Do not recall if it was wax on foil however...

I opened a 2008 bottling early last week... my impressions thus far? Yozzers [cheers.gif] Very concentrated, viscous, dark like a kahlua liqueur. The taste was unlike any madeira I've tried to date, full of personality though! The first taste that came to mind was stewed apples? More sweet on the fr...

Hi Miguel, I've had both in the last year and actually preferred the 20 yr Barbeito. The 20yr has much better balance, nice acid for a malvasia. The 89 D'O was on the sweeter side, so I guess it depends on your taste preferences.

1982 Barbeito Boal

Roy have you considered a simple widget for this thread? Updates live... not in a message post however: <!-- Simple Currency Rates Table START --> <link rel="stylesheet" type="text/css" href="http://www.exchangerates.org.uk/widget/ER-SCRT2-css.php?w=180&nb=2&bdrc=E0E...

I use http://1000corks.com regularly, very quick, comprehensive results, better user interface than wine-searcher IMO.

We're having a party next year to commemorate a centennial, are there any quality madeiras for sale from this vintage? I haven't had much luck locating them and the tasting notes I've seen lead me to believe it was a bad year for madeira. Suggestions welcome!

I enjoyed my bottle just after the new year. I'm glad I had the chance to try this given the history of the vineyard and provenance of the vines, but for the price, I'd purchase three bottles of the Barbeito 20 instead.

I loved this part, I wonder if any can still be found at auction? "The Widow" sounds intriguing, I'm guessing a very acidic Sercial! :wink: The great New York Madeiras, famous when landed and still famous, were “The Marsh and Benson, 1809,” “The Coles Madeira,” “The Stuyvesant,” “The Clark...

Hi John, try giving both about a week to really open up. Just my own observations, but it seems the blends with a younger 10-15 base mixed with the 50 Tinta negra take longer to express themselves, and don't last as long in the decanter. I've noticed a degradation after week 3, give or take, with pr...

It's excellent Roy, nice depth. I'm glad you are decanting, it came alive for me around day 2-3. I put this bottling a few hairs above the Stratford Hall.