For The Love Of Port

Tonight I was looking through Alex Liddell's book Madeira, and M. Broadbents. I noticed how many outstanding review there are for Terrantez, 1795 Barbeito, 1802 Acciaioly, 1834 Barbeito, 1846 Blandys-Cossart Gordon-Borges, 1862 Borges, 1870 Blanys, 1877 Borges, 1899 Blandys and Cossart Gorden, etc. You get my drift. With the miniscule production of Terrantez compared to the "noble" variety's why does Terrantez draw so many great reviews versus the others? Is it a better combination of sweetness and acidity than the others, or what?

Simply put, it is just the grape that produces the greatest complexity of all in bottled Madeira. Even young ones can be amazing, like the 1950 Faja dos Padres version.