What Madeira Have You Opened This Week?

[Mike K.]

Barbeito O Japones 50 Year Old Malvasia

While a very nice Madeira, I didn't feel it lived up to the hype I'd seen about it. It was lighter and more ethereal than most older Malvasias, and according to the spec sheet is only 97 g/l residual sugar. That seems rather low for a Malvasia, which I'm sure contributed to the etherealness of the wine. The consensus at the table was 94 points, whereas I've seen 19.5 and 20 out of 20 as well as 100 pts on the internet.

I completely agree, Glenn. I find the recent Barbeito "Vinho do Reitor" 40yo more in line with my expectations of an older Barbeito Malvasia.

[Glenn E.]

Barbeito O Japones 50 Year Old Malvasia

While a very nice Madeira, I didn't feel it lived up to the hype I'd seen about it. It was lighter and more ethereal than most older Malvasias, and according to the spec sheet is only 97 g/l residual sugar. That seems rather low for a Malvasia, which I'm sure contributed to the etherealness of the wine. The consensus at the table was 94 points, whereas I've seen 19.5 and 20 out of 20 as well as 100 pts on the internet.

I completely agree, Glenn. I find the recent Barbeito "Vinho do Reitor" 40yo more in line with my expectations of an older Barbeito Malvasia.

Really? That seems odd to me, because the Vinho do Reitor is only 94 g/l residual sugar. It is also noticeably lower total acidity, though, so maybe it just presents sweeter?

My experience with Madeira tells me that the D'Oliveiras style suits me best, but what I can find from them is either really old (and really expensive) or relatively young. Their younger Malvasias lack character to me, so I'd really love to find some that are closer to 50 years old to see what they're like.

[Mike K.]

Really? That seems odd to me, because the Vinho do Reitor is only 94 g/l residual sugar. It is also noticeably lower total acidity, though, so maybe it just presents sweeter?

Tasting both of these side-by-side is actually quite fun. :)

I think you are right Glenn, the higher acidity on the "50" makes a big difference. That and the "grapefruit" notes I get in a lot of Barbeito blends is not what one might expect from an old Malvasia.

[Moses Botbol]

I like D'Olviera's style of Madeira more than Barbeito in general.

[Eric Ifune]

2002 Barbeito Bual Campanario Colheita.

[Eric Ifune]

Rare Wine Company Benjamin Franklin 10 year anniversary Special Reserve.

[Mike K.]

Rare Wine Company Benjamin Franklin 10 year anniversary Special Reserve.

Nice! What do you think of it?
Manny's write-up was quite intriguing.

[Eric Ifune]

Greatly prefer it to the first iteration. Meio Doce. A round and rich version.

[Eric Ifune]

Barbeito Duas Pipas. Bastardo.

[Gary Banker]

H&H 1964 Sercial

Bottled in 2006. A little astringent.

[Eric Ifune]

1968 D'Oliveiras Bual

[Andreas Platt]

1968 D'Oliveiras Bual

Always a winner.

[Marco D.]

1989 D'Oliveira Malvasia

[Gary Banker]

1957 H&H Boal (Bottled in 1992)
1969 Blandy's Terrantez
1976 Blandy's Terrantez
NV RWC New Orleans Tricentennial Reserve
NV RWC Wanderer Special Reserve (60 bottles Bottled in 2006) Medium Sweet

[Mike K.]

1957 H&H Boal (Bottled in 1992)
1969 Blandy's Terrantez
1976 Blandy's Terrantez
NV RWC New Orleans Tricentennial Reserve
NV RWC Wanderer Special Reserve (60 bottles Bottled in 2006) Medium Sweet

Nice!

I prefer Blandy's 1976 Terrantez (the ones I've had were bottled in 1997) over their 1977 which was more recently bottled. The 1976 has a great liveliness to it, while the 1977 is more dark and brooding from extra years in the wood, and has a short bitter finish (for me).

[Eric Ifune]

Borges 15 yo Malmsey.

[Alan Gardner]

Today is 21 may, 2021,
This is the 21st day of the month; the start of the 21st week of the year 2021 (which is the 21st year of the 21 st century).
Accordingly I have opened a 21 year old madeira which will be tasted at 21:21 (local time - just over an hour from now) - because what else is better than Madeira for celebrating?
For reference: it's the 2000 Barbeito Malvasia Colheita Single Cask A & E - now that it's 21 years old, does that make it a Vintage rather than a Colheita?

[Joe Dachille]

I think it has to spend 20 years in cask. You've got the right idea, though, with the number 21...auspicious! Enjoy!

[Glenn E.]

I think it has to spend 20 years in cask. You've got the right idea, though, with the number 21...auspicious! Enjoy!

As I recall, it's a strange definition. IIRC "Frasqueira" is 19 years in wood and 1 year in bottle prior to release. So it is 20 years old at release, but only 19 of those must be in wood. No idea why they would define it that way... it sure seems like 20 years in wood would be much simpler!

[Joe Dachille]

Thanks for the clarification.