Extensive Madeira Offering - Friday only - Nov. 12th

[Roy Hersh]

Christie's Presents an Exceptional Madeira Offering


November 12, 2010

6 PM

20 Rockefeller Plaza

Christie’s is honored to offer one of the most comprehensive Madeira collections ever to come to market in our Finest and Rarest Wines Evening Sale this Friday, November 12th, lots 82-145. With bottles spanning three centuries across every grape, style and shipper, this is a once-in-a-lifetime opportunity to buy from one of the best cellars ever brought to market.


A recent tasting of eleven historic Madeiras in the Christie’s boardroom confirmed the outstanding condition and quality of the bottles in this collection. Led by Charles Curtis, MW and attended by Madeira collectors and experts alike, this tasting proved that the best way to guarantee an incredible drinking experience is to only buy from trusted and proven sources of good bottles.

Comments by guests reflect the remarkable achievement of the wines:


“This is unquestionably one of the great Madeira collections of the late 20th century.” Mannie Berk



“Without exception the finest group of vintage Madeiras that I have ever had the pleasure to taste – a singular experience.” Charles Curtis MW



"A lesson from the tasting is that Madeira improves with bottle age, not just cask age and all of the experts at the tasting remarked that these were some of the best examples of their kind." John Beaver Truax



“A superb collection that is drinking very young. The vibrancy makes you question whether you are drinking history or simply great wines - the answer is both!” Stuart Leaf



We invite you to join us on November 12th, 2010 for a chance to bid on these historic bottles and many more. Photos of all bottles are available.



Listed are the wines tasted with notes by Charles Curtis, MW


Sercial Solera Madeira 1860, Cossart Gordon

The 1860 Secial Solera from Cossart Gordon showed a beautiful floral note on the first nose and a tea-like complexity with time. The aromas continued to open in the glass and eventually assumed a cedary note that reminded me of the inside of a sauna. On the palate the wine has a great acidity, nice density and a pleasantly lingering finish.



Verdelho Madeira 1934, Cossart

The ’34 Verdelho from Cossart showed robust notes on the nose of orange peel, raisins, hazelnut and fresh toast. On the palate the wine was an attractively tangy medium sweet with nice length. This would be a great food wine.



Terrantez Madeira 1795, Barbeito

Spectacular! The 1795 Terrantez from Barbeito was an intense pleasure. The wine showed an exotic nose with notes of cinnamon and spice, floral elements, and finally roast walnut and a deeply sweet molasses aroma. On the palate the wine was medium sweet with a very persistent finish.



Bastardo Madeira 1927, Leacock

The 1927 Bastardo from Leacock showed a unique aroma that was part salty and savory and part smoky, with a lovely hint of tangy citrus and fig aromas. On the palate the wine had a moderate sweetness and a balanced acidity – this is a broad, rich mouthful that is perfect for food.



Malvasia Madeira 1900, Barbeito

The 1900 Malvazia from Barbeito was like a campfire in a pastry shop – it showed a very, very rich nose with hints of chocolate and caramel and an intensely smoky flavor. On the palate the wine was sweet and intensely flavored, but not heavy at all, even though it carried through to a wonderful finish.



Bual Madeira 1827, Serrado

Wow! The 1827 Bual from Serrado was a show-stealing wine, with a wonderful citrusy carmelly nose of great intensity and complexity. On the palate the wine had a very firm acidity but also a powerful fruit component. In spite of this power and intensity, however, the wine did not lack for elegance or finesse. Truly a memorable experience.



Bual Solera Madeira 1845, Cossart Gordon

The 1845 Bual solera from Cossart Gordon had a sort of sweet brown sugary note on the nose that I associate with a very mature Pomerol from a hot vintage: brown sugar or molasses, but also a savory, soy-sauce note and an almost tar-like undercurrent. On the palate the wine was balanced by great acidity, giving the wine a winning finish.



Boal Madeira 1900, Manuel de Sousa Herdeiro

The 1900 Boal from Manuel de Sousa Herdeiro showed tangy candied orange peel, honey, and roast smokehouse almonds on the nose. On the palate the wine had an intense tangy richness, firm acidity and a spectacular complexity to the finish that was remarkable.



Bual Madeira 1920, Blandy’s

The ’20 Blandy’s Bual showed a sweet orange flavor on the nose with notes of chocolate and tar. On the palate the aromas continued to evolve in the mouth – caramel, treacle, and smoke. The texture of the wine was rich and the finish lingeringly soft. Delightful.



Bual Madeira 1934, Cossart

A ’34 Bual from Cossart showed an exotic nose, with a hint of ginger and clove to the lemony fruit character. Very youthful on the nose – little evolution evident. On the palate the wine is positively perky and fresh, yet not lacking in richness. A baby! One that will age quite well I am certain.



Bual Madeira “CDCG” 1941 Cossart

A special cuvee for Noël Cossart, named for his son. It was the product of extensive bench blends over many years that resulted finally in this delightfully nuanced wine with notes of honey and beeswax, roast hazelnut, orange marmalade, fresh and dried flowers, and a just a hint of the developed aromas of caramel, white truffle and autumn leaves. On the palate the wine is sweet but not overly so, with a firm acidity, a fine balance, and a long finish. A very fine testament to the Cossart family père et fils.

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[Andreas Platt]

Roy,

received this email, too.

I'm not sure if it's coorect (from a legal point) to post it - just see the last sentences. But not my business either.

[Reidar Andersen]

Any idea who is the seller ? Person(s) or company...

[carl kaminsky]

My question pertains to the 1845 Bual centenary solera madeira from cossart. What is the span of vintages used to produce this bottle and what is a fair market price?