TN: 1922 D'Oliveiras Boal -- (Reserva)

[John Danza]

Bottled in 1990. Decanted 24 hours before service. Palate dominated by very heavy acid, more than I can remember in any other Madeira. I think the wine could have benefited from being opened a few days more. The nose is strong with toffee. Flavors of plum and coffee come on mostly. It's very hard to judge the sweetness level of the wine due to the acid level. Points? I guess I'm at 92 now, but it would warrant higher once the acid calms down.

[Steve Pollack]

Using the old rule of thumb of a full day decant for each decade in bottle, I think this would have shown better with a 2-3 day decant. So you should expect improvement over the coming days.

[John Danza]

Using the old rule of thumb of a full day decant for each decade in bottle, I think this would have shown better with a 2-3 day decant. So you should expect improvement over the coming days.

Unfortunately, it was all consumed, so I won't know for sure. I would expect that there would be improvement a few days out.

[Roy Hersh]

John mentioned:

I'm at 92 now, but it would warrant higher once the acid calms down.

I have never heard of acidity calming down. Tannins, yes. But this is Madeira.

Please help me to understand what that means to you John?

[John Danza]

John mentioned:

I'm at 92 now, but it would warrant higher once the acid calms down.

I have never heard of acidity calming down. Tannins, yes. But this is Madeira.

Please help me to understand what that means to you John?

Perhaps "calming down" isn't as good a term as the rest of the wine coming into balance. I think the acid is so pronounced on this wine that it throws it out of balance. I gave it the point total I did because the wine has all the right stuff. But it seems to need to knit together somehow. You've certainly had a lot more Madeira than I've had Roy, but I have had a lot and never had an acid hit like this one. I guess YMMV.