For The Love Of Port

I have been guilty of not doing this kind of post in recent years, as I've been far more involved in building a presence on social media (for FTLOP) then posting here on the FTLOP Forum. Excuses aside, what has been your favorite Madeira you have opened and consumed, or just had a sip or glass of in 2024?

I haven't drank many great Madeira this year, but the most memorable one was the Blandy's MCDXIX. Had it in Japan. I also had the best Aguardente I've ever had, a 1928 from Madeira.

Eric, I flew to Madeira from Seattle ... for just an overnight stay ... to go to the launch party of that bottling. I've never had it again, but it was memorable. But you and I have both had together better, older, younger. Heck, the 1950 Faja Terrantez rocked my world more. But it wasn't a blend, so that is likely why ... at least for me. Not that I am against blends.

While I have had 50,60, 80 and one 100 year old Aguardente, I rarely drink them anymore. Most were either in Douro, or a couple here in Porto and Gaia, but maybe the best one I've ever had was up in the Vinho Verde region.

They can be great, for sure. How was the 1928 from Madeira better/different, Eric? Did you learn of the producer and did you ask if it was 96% abv?

On the island, I think the oldest I've had was a 40 year old Aguardente,

Once we gain more traction hopefully, I will put together a list of my top few. There were some new releases this year, tasted during our tours to Madeira. A few each, by Barbeito and D'Oliveiras that were really stellar.

Roy Hersh wrote: ↑Thu Dec 26, 2024 6:02 pm
While I have had 50,60, 80 and one 100 year old Aguardente, I rarely drink them anymore. Most were either in Douro, or a couple here in Porto and Gaia, but maybe the best one I've ever had was up in the Vinho Verde region.

They can be great, for sure. How was the 1928 from Madeira better/different, Eric? Did you learn of the producer and did you ask if it was 96% abv?

On the island, I think the oldest I've had was a 40 year old Aguardente,

I have had great Aguardentes, but the most important distinction is if it's a Aguardente de Vinho (mainland, grape) or Aguardente de Cana (Madeira, sugarcane).

That being said I of course think the best Aguardentes are the ancient ones from Cane; my oldest is from 1870.

https://www.cellartracker.com/wine.asp?iWine=4635207

My TOP Madeira this year has got to be the 2004 Blandy Malvasia Colheita. By no means is it the best Madeira I have had this year, but it is certainly the top — I just can't top drinking it! When I've had a glass of wine / Port / Madeira and there is no more, this is my cellar defender. But it's also just delicious!

Now if the question had been what was the best Madeira I had drunk in 2024, that would have been the d'Oliveira 1899 Terrantez (bottled 2022). OMG. That pretty much blew apart everything I thought I knew about Madeira. Barely a whisker behind was the d'Oliveira 1904 Bual bottled in 2021 (but I am a Bual-lover) and the H&H 1927 Bastardo bottled in 2021.

Don't know the producer. Only a stenciled bottle saying 1928 Aguardente Cana. Very smooth, smoother than 80 year old Remy Martin Cognac or 31 yo Glenlivet and 1950 Macallan single malt scotch that I had with it. Very pure brandy flavors with penetrating aromas. One of the best spirits I've ever had.

The Blandy's was excellent, but I wouldn't call it great. Memorable since I had it in Ginza Tokyo. The 1910 D'Oliverias Malvasia Candida was also terrific. Expecting to taste the Barbeito O Americano 50 year old, but won't get it until after the New Years.

Eric,

That 1928 sounds incredible!


I had the O Americano a few weeks ago. I preferred it by one point, to the Tres Amigos 50 Years Old Medium Sweet from demi. The homage to Mannie Berk is a really wonderful rendition, worthy of it's name. Not only was the score higher, but so was the 24 extra g/l of RS, overall, it was incredible due to the balance and depth of layers. A superb 50!

The wine that came after that, was in an entirely different realm, the only 99 point Madeira I had. Until 2 days later. But do seek out Ricardo's:
Over 150 Years Old Malvasia MMV when it makes its way to the USA. I think the total acidity was around 15 g/l. So can you guess what the RS weighed in at?

Roy Hersh wrote: ↑Sat Dec 28, 2024 9:08 pm But do seek out Ricardo's:
Over 150 Years Old Malvasia MMV when it makes its way to the USA. I think the total acidity was around 15 g/l. So can you guess what the RS weighed in at?

That's a lot of acidity! When I attended a dinner/tasting with him in San Francisco, he told us that 18 g/l is the legal limit, then served us a component of the Charleston Sercial that was 27 g/l. That component was over 300 g/l of residual sugar and presented as bone dry (but extremely rich), so I would have to guess that the 150 MMV will be in that neighborhood. 280-320. With the lower total acidty, it would then present as sweet.

I picked up 2 bottles of the O Americano, and probably should have picked up 3 if it is sweeter than Ricardo's usual style. (I haven't opened one yet.) 24 extra g/l over a medium sweet might be just about right for me.

I turned 60 this year, so I opened 1 of 2 bottles of the 1875 D'Oliveiras Malvasia Family Reserve that I purchased in 2016 for this purpose. I get a shot every year on my birthday now, so the 2 bottles should last until I'm 90. It was as rich and fabulous as I remembered!

Glenn E. wrote: ↑Mon Dec 30, 2024 11:46 am

Roy Hersh wrote: ↑Sat Dec 28, 2024 9:08 pm But do seek out Ricardo's:
Over 150 Years Old Malvasia MMV when it makes its way to the USA. I think the total acidity was around 15 g/l. So can you guess what the RS weighed in at?

That's a lot of acidity! When I attended a dinner/tasting with him in San Francisco, he told us that 18 g/l is the legal limit, then served us a component of the Charleston Sercial that was 27 g/l. That component was over 300 g/l of residual sugar and presented as bone dry (but extremely rich), so I would have to guess that the 150 MMV will be in that neighborhood. 280-320. With the lower total acidty, it would then present as sweet.

I picked up 2 bottles of the O Americano, and probably should have picked up 3 if it is sweeter than Ricardo's usual style. (I haven't opened one yet.) 24 extra g/l over a medium sweet might be just about right for me.

I turned 60 this year, so I opened 1 of 2 bottles of the 1875 D'Oliveiras Malvasia Family Reserve that I purchased in 2016 for this purpose. I get a shot every year on my birthday now, so the 2 bottles should last until I'm 90. It was as rich and fabulous as I remembered!

Probably a wine without a selo from the IVBAM. Ricardo has sent several like this to Mannie over the years. Guessing it wouldn't technically be legal.

Glenn E. wrote: ↑Mon Dec 30, 2024 11:46 amI turned 60 this year, so I opened 1 of 2 bottles of the 1875 D'Oliveiras Malvasia Family Reserve that I purchased in 2016 for this purpose. I get a shot every year on my birthday now, so the 2 bottles should last until I'm 90. It was as rich and fabulous as I remembered!

How do you do that? When I open something as amazing and concentrated the 1875 Malvazia (or the 1875 Moscatel!) I can't stop myself from taking a glass most nights. Max, a bottle lasts a month - plus the week or two it sits in the decanter in order to properly open up.

1910 D’Oliveiras Malvazia Cândida
My sweet tooth just loved all the different sugar flavors in this one.

Eric Ifune wrote: ↑Mon Dec 30, 2024 4:00 pm

Glenn E. wrote: ↑Mon Dec 30, 2024 11:46 am

Roy Hersh wrote: ↑Sat Dec 28, 2024 9:08 pm But do seek out Ricardo's:
Over 150 Years Old Malvasia MMV when it makes its way to the USA. I think the total acidity was around 15 g/l. So can you guess what the RS weighed in at?

That's a lot of acidity! When I attended a dinner/tasting with him in San Francisco, he told us that 18 g/l is the legal limit, then served us a component of the Charleston Sercial that was 27 g/l. That component was over 300 g/l of residual sugar and presented as bone dry (but extremely rich), so I would have to guess that the 150 MMV will be in that neighborhood. 280-320. With the lower total acidty, it would then present as sweet.

I picked up 2 bottles of the O Americano, and probably should have picked up 3 if it is sweeter than Ricardo's usual style. (I haven't opened one yet.) 24 extra g/l over a medium sweet might be just about right for me.

I turned 60 this year, so I opened 1 of 2 bottles of the 1875 D'Oliveiras Malvasia Family Reserve that I purchased in 2016 for this purpose. I get a shot every year on my birthday now, so the 2 bottles should last until I'm 90. It was as rich and fabulous as I remembered!

Probably a wine without a selo from the IVBAM. Ricardo has sent several like this to Mannie over the years. Guessing it wouldn't technically be legal.

Yep, that's it exactly. It was an 80-year old component that he uses in the blend of the Charleston Sercial, but it's not something that he sells. In this case, because it would be illegal to sell it. But it sure was fun to taste!

Al B. wrote: ↑Mon Dec 30, 2024 5:00 pm

Glenn E. wrote: ↑Mon Dec 30, 2024 11:46 amI turned 60 this year, so I opened 1 of 2 bottles of the 1875 D'Oliveiras Malvasia Family Reserve that I purchased in 2016 for this purpose. I get a shot every year on my birthday now, so the 2 bottles should last until I'm 90. It was as rich and fabulous as I remembered!

How do you do that? When I open something as amazing and concentrated the 1875 Malvazia (or the 1875 Moscatel!) I can't stop myself from taking a glass most nights. Max, a bottle lasts a month - plus the week or two it sits in the decanter in order to properly open up.

I re-cork it an bury it back in its box in the office. It's a 10-minute effort to dig it out and re-bury it each time, which prevents me from accidentally pouring myself of glass of it before my birthday. And it's surrounded by cellar defenders.

Glenn only does this to top my record of blind tasting a great 1820's Madeira that I learned from Mannie Berk, had been sitting in a paper bag on a shelf in his kitchen ... for 9 years. Glenn was thrilled when he kept a bottle open, (at the time I last heard) at 11 years.

Roy Hersh wrote: ↑Tue Jan 07, 2025 9:32 pm Glenn only does this to top my record of blind tasting a great 1820's Madeira that I learned from Mannie Berk, had been sitting in a paper bag on a shelf in his kitchen ... for 9 years. Glenn was thrilled when he kept a bottle open, (at the time I last heard) at 11 years.

The one that's been open the longest is a RWC New York Malmsey, and it was opened in 2009. So... 15 years now! There's probably not even a full serving left in the bottle, but the last time it was tasted it was still as strong as ever.

I also still have leftovers in a couple of bottles from the great Seattle Madeirathon in 2016, including a small amount of 1900 D'Oliveiras Malvasia and a small amount of the famous 1950 Faja dos Padres Terrantez.