Celebrating its century. Bottled 10/96.
Fine, gritty sediment.
Dark amber, with olive oil green rim. Some bottle stink upon opening. With air, this opened up considerably. Screechy acidity at first, this then settled down.
Good Boal aromas and flavors, smoky, meaty. Dried fruits, toasted nuts. Citrus, toffee, and caramel.
This really took 4 days of air time to fully open and to fully lose the bottle stink. The more I drink, the more I'm convinced Madeira really revels in and needs prolonged aeration. Quite rich, but tons of acidity. One could easily mistake this for a Verdelho because the extreme acid balances the richness and sweetness. Good length. I love this for the acidity. 94 points.
TN: 1910 Barbeito Boal
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Eric Ifune
- Posts: 3533
- Joined: Tue Aug 02, 2005 8:02 pm
- Location: Las Vegas, Nevada, United States of America - USA
Re: TN: 1910 Barbeito Boal
The more I drink, the more I'm convinced Madeira really revels in and needs prolonged aeration.
Agree 100% Eric. Something I have tried to tout for awhile now. Decanting Madeira, especially old bottles (vs. old vintages) is essential. There's such a massive difference and not just getting rid of the bottle sickness. But I am preaching to the choir.
Agree 100% Eric. Something I have tried to tout for awhile now. Decanting Madeira, especially old bottles (vs. old vintages) is essential. There's such a massive difference and not just getting rid of the bottle sickness. But I am preaching to the choir.
Ambition driven by passion, rather than money, is as strong an elixir as is Port. http://www.fortheloveofport.com
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John Vachon
- Posts: 248
- Joined: Tue Dec 20, 2011 7:25 am
- Location: Stow, ohio, USA
Re: TN: 1910 Barbeito Boal
A big fan of this wine but it doesn't lose the defect(slight bottle stink)(5 btl's tried)